NAN’S SHEPHERD’S PIE – DOWNTON ABBEY

SHEPHERD'S PIE

This was a manageable and favored dish not only by the staff, as well as main dining room fare for the Crawley gatherings.

For those who are unfamiliar with the dish, it is also known as Cottage Pie.  Referring to when the spud was introduced as an affordable produce for the poor in England, hence the term “cottage” which was the dwelling for the working classes in 1791. It was renamed Shepherd’s Pie in 1954 because the meat utilized for this dish at that time was mostly mutton.

It’s a distinctive British stew-like dish with thick gravy, made with minced meat (typically lamb or sometimes beef) and vegetables, then topped with chunky mash and finished in the oven.

If you have had the good fortune of sampling Shepherd’s Pie, then you know it’s rustic comfort at its best.  It requires a bit of preparation, as most decadent things do, but the efforts are incredibly worthwhile and the leftovers will be gratefully devoured, that is if you have any.

 

1 LB of ground lamb

½ cup of thawed peas

½ cup of finely chopped carrots

½ cup of finely chopped celery

1 medium onion – finely chopped

½ cup of chopped fresh parsley

2 garlic cloves – minced

¼ cup of APF – all-purpose flour

1 TBSP Worcestershire sauce

3 TBSP tomato paste

1 Sprig of fresh rosemary

1 cup of dark beer – lager or stout

1 and 1/2 cups of beef stock

2 cups of fresh chopped mushrooms

FOR THE MASH

1 LB of Russet potatoes – peeled and cubed

2 parsnips – peeled and cubed

1 TBSP butter

1 egg yolk

1 TSP of dried mustard

1/4 cup of half and half

1/4 cup of milk

Kosher salt and fresh cracked pepper

 

PREHEAT OVEN TO 400F

In a skillet, add the onion, celery, carrots and garlic and sauté until they have softened.  Add the ground lamb, tomato paste, Kosher salt and fresh cracked pepper and cook until no longer pink.  Add the flour and cook out the raw flour flavor.  Incorporate the stout, Worcestershire sauce and beef stock.  Mix and cook for a few minutes.  Add the mushrooms and simmer for about 20 minutes until thickened.  Add in the peas last.

While the meat mixture thickens, place the cubed potatoes and parsnips in a pot and cover with cold water.  Bring to a boil and maintain them at a simmer for about 15 minutes or until they are very tender.  Drain and mash with a potato masher.  Add 2 TBSP of butter, the half and half, mustard powder, seasoning well with Kosher salt fresh cracked pepper.  Add the yolk and mix everything together.  The egg yolk will give the mash a gorgeous silky, velvety sheen.

Allow meat to cool slightly and pour into a deep baking dish.  Top with the mashed potatoes by adding them around the edges, as this prevents the meat mixture from bubbling over.  Smooth over and make a decorative pattern with a fork.  Place in a cookie sheet lined with foil and bake on the middle oven rack for about 30 minutes.  Allow it to cool for about 10-15 minutes before serving.

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