Place the dried mushrooms in the red wine to rehydrate.
Step 2
Peel potatoes and place them whole a large pot of cold water, season with salt. Turn on the heat to high and bring to a boil until the potatoes are tender (check using a small knife). Drain the pot leaving potatoes inside, cover and set aside.
Step 3
For your vegetables, grate the carrots, and mushrooms. Mince the garlic and chop the onion. Set aside.
Step 4
Place a cast-iron pan on high heat, once hot, add some olive oil and the minced (ground) lamb meat. Cook until fully browned, making sure to break it up with a wooden spoon as it browns. Season with salt towards the end.
Step 5
In the same pan with the meat, drizzle a little olive oil, add in the grated onion, carrot, mushrooms. Sweat vegetables 3 or 4 minutes, do not brown. Add in the herbs, minced garlic, and tomato paste. Stir until nicely mixed and you start to smell the fragrance. Add chopped up rehydrated mushrooms
Step 6
Deglaze the pan with the red wine, leave to evaporate a couple minutes them pour in the chicken stock. Add the Worcestershire sauce and bay leaf. Season with salt and pepper. Reduce until the liquid is almost evaporated.
Step 7
Push everything to the side, add the butter, once melted sprinkle the flour, mix to make a roux, and cook it off approx. one minute.
Step 8
Cook on low heat for 5 minutes. Add the peas and cook another 10 minutes or until mixture is almost dry. Turn off heat.
Step 9
For the mashed potatoes, use a potato masher directly in the pot. Add the milk beaten with egg yolks, butter, nutmeg, chopped chives, salt and cracked pepper, mix well with a wooden spoon.
Step 10
Gently scoop the mashed potatoes over the meat base, smoothing out as you go. Make sure it goes all the way to the edges. Top with the grated Parmesan cheese.
Step 11
Bake in oven for 25 to 30 minutes at 350°F – 180°C or until the cheese starts to brown.
Step 12
Remove from oven and let rest at least 15 minutes before serving.
**My own notes**: Like with making a duxelles, you gotta cook the mushrooms here until enough of the water cooks out. You’ll be able to gauge this by eye–if it all looks way too wet, cook a little longer. It should look like his does in this gif–in my experience cooking with finely chopped or grated mushrooms, they release a bunch of water and sometimes you have to give the mixture a little more time to cook off. If you need a **wine substitute**, I recommend rehydrating in stock with a spoonful of vinegar added.
djneill
A shepherd’s pie recipe actually using lamb thank fuck, also far more complicated than I usually make it it but it does look good.
LaserCondiment
You don’t add the onions at the same time as the minced meat? Isn’t that how it gets most of its flavor while reducing funk?
3 Comments
Source: [Recipe 30](https://recipe30.com/shepherds-pie.html/)
1kg (2.2 pounds) minced (ground) lamb
1 carrot
1 brown onion
3 garlic cloves
1 cup mushrooms
½ cup dried porcini or forest mushrooms
1 tbsp Worcestershire sauce
2 tbsp tomato paste
½ tsp dried rosemary
½ tsp dried thyme
1 cup red wine
2 cups chicken or beef stock
1 tbsp butter
1 tbsp all purpose (plain flour)
Salt and Black pepper
Olive oil for cooking
1 cup frozen peas
Ingredients for potato topping
1 lb. 500g potatoes (Starchy)
2tbs – 60g butter
¼ cup milk
2 egg yolks
some Chives
1 cup grated Parmesan
A pinch of freshly grated nutmeg
Salt and pepper
Step 1
Place the dried mushrooms in the red wine to rehydrate.
Step 2
Peel potatoes and place them whole a large pot of cold water, season with salt. Turn on the heat to high and bring to a boil until the potatoes are tender (check using a small knife). Drain the pot leaving potatoes inside, cover and set aside.
Step 3
For your vegetables, grate the carrots, and mushrooms. Mince the garlic and chop the onion. Set aside.
Step 4
Place a cast-iron pan on high heat, once hot, add some olive oil and the minced (ground) lamb meat. Cook until fully browned, making sure to break it up with a wooden spoon as it browns. Season with salt towards the end.
Step 5
In the same pan with the meat, drizzle a little olive oil, add in the grated onion, carrot, mushrooms. Sweat vegetables 3 or 4 minutes, do not brown. Add in the herbs, minced garlic, and tomato paste. Stir until nicely mixed and you start to smell the fragrance. Add chopped up rehydrated mushrooms
Step 6
Deglaze the pan with the red wine, leave to evaporate a couple minutes them pour in the chicken stock. Add the Worcestershire sauce and bay leaf. Season with salt and pepper. Reduce until the liquid is almost evaporated.
Step 7
Push everything to the side, add the butter, once melted sprinkle the flour, mix to make a roux, and cook it off approx. one minute.
Step 8
Cook on low heat for 5 minutes. Add the peas and cook another 10 minutes or until mixture is almost dry. Turn off heat.
Step 9
For the mashed potatoes, use a potato masher directly in the pot. Add the milk beaten with egg yolks, butter, nutmeg, chopped chives, salt and cracked pepper, mix well with a wooden spoon.
Step 10
Gently scoop the mashed potatoes over the meat base, smoothing out as you go. Make sure it goes all the way to the edges. Top with the grated Parmesan cheese.
Step 11
Bake in oven for 25 to 30 minutes at 350°F – 180°C or until the cheese starts to brown.
Step 12
Remove from oven and let rest at least 15 minutes before serving.
**My own notes**: Like with making a duxelles, you gotta cook the mushrooms here until enough of the water cooks out. You’ll be able to gauge this by eye–if it all looks way too wet, cook a little longer. It should look like his does in this gif–in my experience cooking with finely chopped or grated mushrooms, they release a bunch of water and sometimes you have to give the mixture a little more time to cook off. If you need a **wine substitute**, I recommend rehydrating in stock with a spoonful of vinegar added.
A shepherd’s pie recipe actually using lamb thank fuck, also far more complicated than I usually make it it but it does look good.
You don’t add the onions at the same time as the minced meat? Isn’t that how it gets most of its flavor while reducing funk?