Shepherd's pie
Binging with Babish · ♥ 112.7K likes · 4.6M views · 7 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb Yukon Golds
Peel the potatoes, halve or cut into smaller pieces, and put into a large pot covered with cold water.
- cold water
Bring up to a simmer and boil about 20 minutes, until a paring knife meets no resistance.
Drain, return to the warm pot over medium-low heat and stir about a minute to drive off excess moisture.
- 3–4 oz aged white Irish cheddar
- ½ cup unsalted Irish butter
- ½ cup chives
Off the heat, add the cheddar, butter and optional chives, and mash (or rice the potatoes and fold the rest in).
- kosher salt
- white pepper
- ½ cup milk
- 2 whole egg yolks
Season liberally with kosher salt and white pepper. Beat the egg yolks into the milk and mix into the slightly cooled potatoes until free of lumps.
Mince the onion and carrots, finely chop the rosemary and thyme, and peel the garlic.
- ½ whole onion
- 3–4 whole carrots
- fresh rosemary
- thyme
- 1 lb ground lamb
Brown the ground lamb in a lightly oiled, preheated stainless steel pan, breaking it up; drain off most of the fat, leaving two or three tablespoons.
Saute the onion 2 to 3 minutes until translucent at the edges, then the carrot 2 to 3 minutes until softening.
- 3 cloves garlic
- tomato paste
Make a hole in the middle, crush in the garlic and surround it with tomato paste; saute another minute until fragrant, then stir in the rosemary and thyme.
- 1–1½ tbsp flour
Add the flour and cook 2 to 3 minutes until the raw flour smell goes and a fond forms.
- 1 cup dark Irish stout
- 1 cup beef broth
- it's very hard to pronounce its name sauce
- 1 tbsp Madeira
- 1 whole frozen puck of demiglass
Deglaze with the stout and beef broth, scraping up the bottom. Add a few dashes of the sauce, the optional Madeira and the optional demi-glace puck.
Cook until thick enough that a spoon dragged through leaves a trail.
Demi-glace and thickening the stew
- fresh peas
Cook the peas. Ladle the lamb into a pie plate and top with the peas.
Pipe the mash evenly over the top from a pastry bag or zip top bag, even it with an offset spatula and rough it up with a fork.
- grated cheddar
Set on parchment in a rimmed baking sheet and bake at 350F for about 25 minutes, adding more grated cheddar at the 15 minute mark.