Growing up in my house meant eating well, my Mom was a great cook! After working a full day in the office of my high school she would somehow manage to make a great meal from scratch and have it on the table as my Dad walked in the door. A feat I now realize isn’t always easy!
Some of my fondest food memories stem from the dinner table in my childhood home, and some of my mother’s culinary influence now makes its way onto my family’s dinner table. One of my all time favourite comfort foods growing up was Shepherd’s Pie. In the colder months we had it often, which was fine with me. Rich, flavourful ground lamb hidden under a layer of creamy mashed potatoes with a golden brown crust. What’s not to like?!
Caitrin would have to agree as she screamed in excitement when she saw the freshly baked Shepherd’s Pie resting on the counter after school. It is nice to know the apple doesn’t fall far from the tree!
Shepherd’s Pie
Makes 1 large or 2 medium Shepherd’s Pies
Prep time: 20 minutes
Total time: 80 minutes
1 tbsp (15 mL) Compliments Pure Olive Oil
2 lbs (908 g) lean ground lamb
salt and pepper to taste
1 cup (250 mL) finely grated onion
1 cup (250 mL) finely grated carrot
1 tbsp (15 mL) finely minced garlic
3 tbsp (45 mL) Worcestershire sauce
2 tbsp (30 mL) Compliments Tomato Paste
2 tbsp (30 mL) fresh Compliments Thyme leaves
1 tbsp (15 mL) chopped fresh Compliments Rosemary
1 cup (250 mL) red wine
1 cup (250 mL) Compliments Chicken Broth, 30% Less Sodium
1 cup (250 ml) Compliments Frozen Peas
1 pkg Compliments Roasted Garlic Mashed Potatoes
2 eggs yolks
2 tbsp (30 mL) melted butter
1/3 cup (80 mL) freshly grated parmesan cheese
- Pre-heat your oven to 350°F (180°C). Heat the oil in a large pan, season the ground lamb with salt and pepper, then fry in the oil over medium high heat for 7-10 minutes. Stir in the onion, carrot and garlic, cooking for 1-2 minutes. Add the Worcestershire sauce, tomato paste and herbs, cook for 2 minutes more stirring constantly. Pour in the wine and broth; reduce at a simmer until almost dry. Stir in the peas, taste and adjust the seasoning if necessary.
- Meanwhile, mix together the potatoes, melted butter, egg yolks and half of the parmesan cheese with a touch of salt and pepper.
- Once ready, spoon the lamb mixture into a large oven safe dish. Using a spoon, generously add the mashed potatoes on top of the lamb mixture, starting from the outside working in. Rough up the mashed potatoes with a fork and sprinkle with the remaining grated parm.
- Bake in the oven until bubbling and golden, about 20 minutes. Let cool slightly and serve with your favourite vegetables.
Happy Comfort Cooking!
Chef Ryan Skelton
