Shepherd's Pie
I used a recipe from Gordon Ramsay Cooking for Friends, with some changes. Mr. Ramsay's twist was adding a little bit of Branston Pickle to enhance the flavor of the lamb in the recipe.
Branston Pickle, a British food brand, is made from a combination of mixed, diced vegetables such as carrot, cauliflower, gherkins, in a bitter vinegar and tomato pickle water with spices such as mustard, pepper, coriander, etc. I didn't have Branston Pickle in hand, so added a little bit of dill relish instead, hoping the vinegary condiments brings some complex to the dish. I wasn't sure how it worked (or maybe it didn't do anything..) although the dish was rich and delicious! I added frozen pea because simply I like to see them in a Shepherd's Pie.
This was a lovely comfort meal in the winter.
Shepherd's Pie
SERVES 4-6
1 lb. ground lamb
1 onion, finely chopped
2 carrot, finely chopped
2 garlic cloves, finely chopped
2 tbs all-purpose flour
1 tbs tomato paste
1 cup red wine
1 1/2 cup low-sodium chicken stock
1 tbs fresh thyme
1 tbs dried rosemary
2 tbs Worcestershire sauce
1 1/2 tbs dill relish
1/3 cup frozen baby pea
4 small-medium baking potatoes, peeled, chopped
2 tbs butter
1/4 cup low-fat milk
2 tbs Parmesan cheese, grated
1 egg yolk
1/4 cup chive, chopped
1. Heat 1 tbs olive oil in a big iron cast pan, brown ground lamb over medium heat about 10 min, remove lamb in a bowl, set aside.
2. Saute onion, carrot, garlic in the now-empty pan until soften, add flour and tomato paste and stir for another one min, return lamb to the pan, add red wine and cook until the wine almost evaporates, add chicken stock and bring to boil, add herbs and Worcestershire sauce, cover half and reduce heat to low, simmer for 25 min, until the sauce becomes thicken and lamb tender. Stir in dill relish and frozen baby pea.
3. Meanwhile, boil potato until soften, drain and mash, add butter, milk, cheese and stir well, add egg yolk and chive, mix well.
4. Pour lamb mixture in a baking dish and cover with mashed potato, bake at 350F, for 20 min, or until the lamb mixture starts bubbling.
