Shepherd's Pie with Buttered Baby Vegetables
From Made in America: Our Best Chefs Reinvent Comfort Food, by Lucy Lean
Brendan Collins [Waterloo & City, Los Angeles, California]
Shepherd's pie is one of my favorite dishes, and this tasty recipe is the crème de la creme. The parsnips and horseradish in the potato are exceptional, as are the baby veggies balanced on top.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 leek, white part only, chopped
- 4 celery stalks, chopped
- 2 medium carrots, chopped
- 1 1/4 pounds ground lamb shoulder
- 1/4 cup all-purpose flour
- 1 can (14-ounces) San Marzano plum tomatoes
- 2 tablespoons tomato purée
- 11/4 cups lamb or beef stock
- 1 bay leaf
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme leaves
- 2 tablespoons best-quality tomato purée
- 1 teaspoon Worcestershire sauce, or to taste
- Salt and freshly ground pepper
- 11/2 pounds potatoes, peeled and chopped
- 1/2 pound parsnips, peeled and chopped
- 9 tablespoons unsalted butter
- 1/4 cup milk
- 2 teaspoons creamed horseradish
- 3/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
Buttered Baby Vegetables
- 6 baby carrots, peeled
- 3 baby turnips, peeled and quartered
- 6 cauliflower florets
- 6 baby zucchini
- 1/4 cup English peas
- 8 tablespoons unsalted butter
SERVES 4 TO 6
To Make the Shepherd's Pie
- Preheat the oven to 375°F.
- In a large sauté pan, heat the oil over medium heat and add the onion, leek, celery, and carrots. Cook until soft, about 5 minutes.
- Add the ground lamb and brown, about 8 minutes.
- Add the flour to make a roux, and cook for 5 minutes, stirring constantly.
- Add the canned tomatoes, tomato purée, beef stock, bay leaf, rosemary, and thyme. Cover and simmer for 30 minutes. Season the mixture with Worcestershire sauce and salt and pepper to taste.
- Meanwhile, make the topping. Boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
- Spoon the meat mixture into an ovenproof dish. Top with the mashed potatoes, then sprinkle the bread crumbs and cheese on top.
- Bake the pie in oven until golden brown, 20 to 25 minutes.
To Make the Baby Vegetables
- Meanwhile, blanch the carrots, turnips, cauliflower, zucchini, and English peas in separate pans of boiling water to retain the individual flavors until al dente. Drain and refresh in iced water. Drain again and set aside.
- In a small saucepan over medium heat, melt the butter and add 1/2 cup water to make an emulsion. Reheat the blanched vegetables in the emulsion, season with salt and pepper to taste, and drain.
- Arrange the buttered baby vegetables on top of the pie and serve.
Chef Collins's Tips
- "For a special presentation, bake in individually sized oven proof dishes, as Collins does at Waterloo & City."
- "Serve the Shepherd's Pie with extra Worcestershire or HP Sauce to spice things up a bit."