Serves 8 or more

3 1/2  pounds Yukon gold potatoes
2 cups heavy cream
8 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon freshly ground black peppercorns
3 egg yolks
1 cup Parmesan Cheese, for the mash
1/2 cup Parmesan cheese, for Mash topping
3 pounds ground lamb or beef
3 tablespoons olive oil
1 1/2  tablespoons salt
1 tablespoon freshly ground black pepper
6 cloves minced garlic
1 finely chopped large onion
2 big grated carrots
2 tablespoons minced rosemary
6 to 10 sprigs thyme
1 small can tomato paste
1/8 cup Worcestershire sauce
1 cup red wine
1 cup chicken stock


Mashed Potato

Peel the potatoes and cut into halves or fourths and boil for about 15 minutes. Drain and put in a bowl to mash.

Add preheated heavy cream with butter, salt and freshly ground pepper, egg yolks, and grated Parmesan Cheese and mash. Taste and adjust seasonings if necessary.

Lamb Filling

Brown the ground lamb in a pan over high high with oil. 
Add salt, ground pepper, onions, garlic, carrots, rosemary, thyme, then cook for 3 minutes.

Add the  tomato paste, Worcestershire sauce, red wine, and chicken stock.  Cook on medium-high heat for 10 minutes.  Taste and adjust seasonings if necessary. Remove the 8 to 10 sprigs of thyme.

Layering on a baking pan

Layer the lamb filling in a rectangular baking pan (14"  X 10" baking dish) evenly and then top with the mashed potatoes.  Top generously with Parmesan cheese.

With a fork, prick and pull up the mash to create peaked areas.

Bake at a preheated oven at 400 Degrees Fahrenheit for about 25 minutes.

*Party Menu
*Tested at Chris' Kitchen June 7, 2013
* Very Delicious
Adapted from Gordon Ramsay's Shepherd's Pie Recipe online.

*Serves 10 or more


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