----- Original Message -----
From: "Jamie R" <craftnc...@earthlink.net>
To: <clipping-cook...@cooking-lists.com>; <meat-lov...@cooking-lists.com>
Sent: Wednesday, May 12, 2010 4:10 AM
Subject: [Clipping-Cooking] Shepherd's Pie with Caramelized Onions and
Cheddar Smash
Pittsburgh Post-Gazette
Shepherd's Pie with Caramelized Onions and Cheddar Smash
Thursday, December 13, 2007
SHEPHERD'S PIE WITH CARAMELIZED ONIONS AND CHEDDAR SMASH
PG TESTED
Chef's note: "A true Shepherd's pie is always made with lamb; the similar
dish made with beef is properly called a cottage pie. It is one of the
most comforting and homey dishes around. Grated cheddar, melted on top, is
not traditional, of course, but with all that great Shelburne Farms
cheddar around, it was a natural and delicious addition." The pie can be
assembled and refrigerated up to a day ahead.
-- Virginia Phillips
For the caramelized onions
3 tablespoons olive oil
2 pounds onions (about 6 medium), thinly sliced crosswise into rounds.
1 teaspoon coarse kosher salt
For the potato smash
3 pounds all-purpose potatoes, such as Yukon gold, scrubbed, not peeled,
and cut into 2-inch chunks
4 garlic cloves, smashed with the flat of a knife, peeled
1 teaspoon coarse kosher salt plus more to taste
1/4 cup (1/2 stick unsalted butter, cut into four pieces.
For the lamb filling and to finish pie
1 tablespoon olive oil
3 medium carrots, scrubbed, trimmed and finely diced (about 1 1/2 cups)
For the filling
2 pounds ground lamb
1 1/2 teaspoons minced fresh thyme or 3/4 teaspoon dry
1 teaspoon coarse kosher salt
2 tablespoons all-purpose flour
1 tablespoon tomato paste or ketchup
2 cups chicken stock, preferably low-sodium
1 cup (about 3 to 4 ounces) grated cheddar
Make the caramelized onions (up to a week ahead): In a large
heavy-bottomed saute pan or skillet set over medium heat, heat the olive
oil until hot. Add the onions to the pan and turn the heat down to
medium-low. Sprinkle the onions with the salt and cook, stirring
frequently to make sure they brown evenly, for about 30 to 40 minutes or
until they are completely golden brown and soft. You should have about 1
1/2 to 2 cups of onions. Set aside.
Make the mashed potatoes (up to 24 hours ahead): Select a large pot that
can accommodate a steamer insert or heatproof colander large enough to
hold your potatoes. Fill it with water up to the bottom of the steamer
insert, add the potatoes and garlic cloves and sprinkle them with the
salt. Cover the pot, set it over high heat, and bring the water to a boil.
Reduce the heat to maintain an active simmer and steam the potatoes for 25
to 30 minutes until they break apart easily when poked with a fork. Remove
the potatoes and garlic from the steamer, pour off the hot water and
return the potatoes and garlic to the pot. Cover the potatoes with a clean
dish towel and let them dry out for about 5 minutes. Add the butter to the
pot and use a potato masher to smash the potatoes and garlic until blended
but not completely smooth. Adjust seasoning to taste. Set aside.
Make the meat filling and finish the pie: Preheat the oven to 400 degrees.
In a large saute pan or skillet set over medium-high heat, heat the olive
oil until hot. Add the diced carrots and cook, stirring occasionally, for
5 to 7 minutes until softened.
Add the lamb, thyme and salt and cook, stirring occasionally, for 8 to 10
minutes until the meat is no longer pink. Carefully pour off all the fat
and discard.
Sprinkle the flour over the lamb and cook for one minute, stirring. Then
stir in the tomato paste or ketchup and cook for 2 minutes longer. Pour in
the stock, along with 1 cup of the caramelized onions. Increase heat
slightly and simmer, 2 to 3 minutes, until the gravy thickens slightly.
Spread the lamb into a shallow round or oval 3-quart casserole or a
9-by-13-inch baking dish. Spread the potatoes on top. Distribute the
remaining caramelized onions over the mashed potatoes, and then sprinkle
the cheddar on top. Bake until the top is golden and crusty, about 20
minutes. If pie has been assembled and refrigerated, start baking it at
375 degrees for 30 minutes to warm the pie through, and increase to 400
for the final 20 minutes to brown the top.
Serves 6 to 8.
-- "Cooking with Shelburne Farms: Food and Stories from Vermont" by
Melissa Pasanen with Rick Gencarelli
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