May 26th, 2019
Recipe: Shepherd's Pie
This peasant dish is one of those prolific dishes where a few shifts of ingredients turns each version into a unique, savory experience. The term shepherd's pie appeared in 1854 in reference to the cottage pie, ground minced meat pie with a topping of mashed potato. In the UK the term shepherd's pie is used only when the meat is lamb. Since I’m not in Britain, I’m going to tell you what I did with it.
Preparation time: 45 minutes Cooking time: 1 hour
Lamb & Turkey mix 1 lb
A knob of butter
Olive oil 4 spoons
Onion (chopped) 1 cup
Habanero pepper (chopped) 1/2 cup
Green pepper (chopped) 1/2 cup
Raisins (chopped)1/4 cup
White wine 1/2 cup
Cauliflower rice 1/2 cup
Garbanzo beans 1 can
Cilantro (Fuck you, Ina Garten)1/2 cup chopped
Salt + Pepper
Oregano 1/2 spoon
Bay leaf 1
Sazón Goya with coriander and annanato 1 Pkg
Potato Topping Ingredients:
Russet potatoes 1 lb
Butter 1/4 cup
Whipped egg 1
Whipping cream 1/2 cup
Parmesan cheese (shredded) 1/4 cup
Salt + pepper
Remove the lamb/turkey from the fridge 30 minutes before cooking to get it to room temperature. Heat the butter on an iron skillet.
Brown meat. Move to one side of skillet.
Cook onions, peppers, raisins on the other skillet side for 10-15 minutes until soft.
Deglaze with wine.
Add cauliflower rice, mix and cook
Mix with meat, salt + pepper, sazón, cook 10 min
Add garbanzo, cilantro, oregano, bay leaf
Chop with spatula stirring occasionally, cook for 10 minutes medium high.
Compress, mix against the pan and set aside.
Mash peeled potatoes and mix with butter, whipping cream, salt+pepper, parmesan cheese and egg.
Top mixture with potato
Bake for 45-60 minutes or until top of pie is brown.
Get ahead / You can prep the pie in advance and keep it well wrapped in the fridge.
Image: Alex Cotto | Styling: Chuck Tuna | Prop Styling: Berlin
I like cooking and eating large. Your purchase of my books guarantees the continuation of this tradition. Please consider the graphic novel THUNDERBOLT: An American Tale Vol.1