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March 2007
Shepherd's Pie with Roasted Garlic Horseradish Potato Crust
4 TBS oil
1 onion, finely chopped
1 large head of garlic, finely chopped
1 carrot, finely chopped
½ lb. mushrooms, cultivated or wild, wiped clean and finely
chopped
1 large parsnip, peeled and diced (optional)
1½ lbs. lean lamb, ground
½ lb. sweet Italian sausage, casing removed and sausage crumbled
1 cup chicken or beef broth
1 cup frozen peas, defrosted and rinsed under hot water
1½ tsp. minced rosemary
1½ TBS finely chopped parsley
Salt and pepper to taste
1 tsp. oil for oiling the casserole dish
To Make the Filling:
Heat the oil in a large skillet over medium high heat. Add onion and garlic and sauté until soft and golden. Add the chopped carrot, mushroom, parsnip and sauté for an additional 5 minutes. Add the lamb and sausage meat and stir until just cooked. Add the broth, cover, and simmer 3 minutes. Uncover and simmer until juices are almost evaporated but filling is still moist, about 2 minutes. Add peas, mix in rosemary and parsley and season with salt and pepper.
To Roast Garlic:
1 whole head of garlic, unpeeled
1 small sprig of rosemary
½ tsp. oil
1 TBS water
Preheat oven to 400ºF.
Place the garlic head in a 6” - 7” square of aluminum foil. Add the sprig of rosemary and drizzle with the oil and water. Bring the foil corners together and crimp to form an airtight seal. Bake 35 to 45 minutes or until the garlic is soft. Let cool and squeeze the pulp into a small container and blend together with a fork to form a 'puree.' Set aside until ready to use.
To Make Potato Crust:
2 lbs. Yukon Gold potatoes, peeled and diced
1/3 cup plus 1 TBS buttermilk, warmed
3 TBS unsalted butter
1 TBS prepared horseradish
Puree from 1 whole head of roasted garlic
Salt and pepper to taste
Mash the potatoes and beat in the warmed buttermilk, butter, horseradish and garlic puree. Season with salt and pepper.
To Assemble:
Evenly spread 1 teaspoon oil in a 9” - 10” casserole dish with 2” high sides. Transfer the lamb filling to the casserole dish, evenly distributing throughout. Smooth the roasted garlic potato crust atop filling, spreading to edge of casserole to seal. Bake in a preheated 400ºF oven until filling is heated through and potato crust is golden, about 20 minutes. If desired, pass under a broiler for additional color.