In honor of culture smorgasboard The Saboteur, the French and Irish mix, mingle, and defeat Nazis in this tres bizarre take on the classic Shepherd’s Pie. That’s right, I’m bringing fusion cooking up in here. I was joined by a very special guest “sous” for this post.
That’s right, my mom dropped by! After a trip to the Marietta Square’s farmer’s market, mom and I whipped up some champagne mojitos and tackled this recipe together. By the way, we used a mojito mix from Mo’ Mint. Check them out!
Since it’s a bit of a monster, let’s get started. I’ve never made Shepherd’s Pie, so I turned to one of my favorite sources of inspiration: Alton Brown. If you would like to try your hand at a more classic rendition of this recipe, you can find Alton Brown’s complete version here.
Shepherd’s Pie au Gratin
Hardware: Mandolin (optional, I just like it for the potatoes), 11″x7″ baking dish, micro-plane grater (if you are going to use a nutmeg seed), saute pan, and stock pot.
(Potato au Gratin will follow)
- 2 Tbs. canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 lbs. ground lamb
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbls. all-purpose flour
- 2 tsps. tomato paste
- 1 cup chicken broth
- 1 tsp. Worcestershire sauce
- 2 tsps. freshly chopped rosemary leaves
- 1 tsp. freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Preheat your oven to 400(F).
Place the canola oil into the saute pan and set over medium high heat. Give the oil some time to heat up, and then add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
After about a minute, add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
Bring to a boil, then reduce the heat to low. Cover the deliciousness and let that simmer for 10 minutes or until slightly thickened.
Add the corn and peas, and spread the whole shabang into the baking dish.
Potato au Gratin Topping
- 1 tsp. unsalted butter
- 4 cups heavy cream
- 2 tsps. salt, divided
- 1 tsp. freshly ground black pepper
- 2 sprigs thyme
- 1/2 tsp. fresh ground nutmeg
- 3 lbs. white or Idaho potatoes, peeled and cut into 1/4-inch slices
- 8 oz. Gruyere, grated
Place the cream in the stock pot and bring to a simmer over medium-high heat.
Add the salt, pepper, thyme, and nutmeg, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer for about 10 minutes, or until the potatoes are almost fork tender
Remove from the heat.
Filling and Topping
Using a slotted spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish of Shepherd’s pie filling, forming an even layer across the top of the lamb mixture. A lot of cream still carries over with the potatoes, so the slotted spoon helped me control how much cream got into the overall dish.
Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.
Roast the dish for about 30 minutes, or until everything is golden brown and bubbly.
Remove to a cooling rack for at least 15 minutes before serving. I served mine with a small dash of Worcestershire on the plate. I really liked Alton’s use of the stuff, and the edible garnish just looked nice to me, too.
Get ready to bare your teeth for the next review!