Shepherds Pie Recipe
Ingredients
| Potatoes | 4 Large | |
| Butter | 3 Tablespoon | |
| 1 tbsp. minced green-onion tops | ||
| Dried tarragon | 1/4 Teaspoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Egg yolk | 1 , beaten | |
| Oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| 8 mushrooms, cut into quarters | ||
| 1 1/2 lbs. lean leg of lamb, cut into small cubes | ||
| Beef Stock | 6 Tablespoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Dry red wine | 2 Tablespoon | |
| Dried tarragon | 1/8 Teaspoon | |
| Pepper | 1 | |
| Butter | ||
Directions
Scrub potatoes and bake in their skins in a 425°F oven for 45 to 60 minutes, or until tender.
Remove from oven and allow to cool slightly.
Cut potatoes in half and scoop pulp into a large bowl.
Add butter, green onion, tarragon, salt, and pepper and blend well.
Cool to lukewarm, then add egg yolk and beat in thoroughly.
Set aside.
In a large skillet over medium-high heat, heat oil.
Add onion and mushrooms and saute until softened.
Increase heat to high and add lamb cubes.
Saute for 2 minutes.
Stir in beef stock, Worcestershire sauce, red wine, and tarragon.
Remove from heat and add salt and pepper to taste.
Spread about two-thirds of the potato mixture over bottom and sides of a buttered 1 1/2-quart baking dish with deep sides.
Add sauteed lamb and all juices from skillet.
Spread remaining potatoes evenly over top, covering lamb completely.
Dot with butter and bake in a 375°F oven for about 1 hour and 30 minutes, or until top is golden brown and crispy.
Remove from oven and allow to cool slightly.
Cut potatoes in half and scoop pulp into a large bowl.
Add butter, green onion, tarragon, salt, and pepper and blend well.
Cool to lukewarm, then add egg yolk and beat in thoroughly.
Set aside.
In a large skillet over medium-high heat, heat oil.
Add onion and mushrooms and saute until softened.
Increase heat to high and add lamb cubes.
Saute for 2 minutes.
Stir in beef stock, Worcestershire sauce, red wine, and tarragon.
Remove from heat and add salt and pepper to taste.
Spread about two-thirds of the potato mixture over bottom and sides of a buttered 1 1/2-quart baking dish with deep sides.
Add sauteed lamb and all juices from skillet.
Spread remaining potatoes evenly over top, covering lamb completely.
Dot with butter and bake in a 375°F oven for about 1 hour and 30 minutes, or until top is golden brown and crispy.
Chef
