Shepherd's pie

January 24, 2007

Serves 4

Butter (for the dish) 1 pound ground lamb 3 cloves garlic, coarsely chopped 1 onion, coarsely chopped 1 medium carrot, coarsely chopped 1/4 pound mushrooms, sliced 1 tablespoon flour 1 cup chicken stock 1 sprig thyme Salt and pepper, to taste 3 russet potatoes, peeled and cut into 2-inch pieces 1/2 cup whole milk, warmed 5 tablespoons butter 1. Butter a 1 1/2 quart baking dish.

2. In a large deep skillet over medium-high heat, cook the lamb, turning and crumbling it with a spatula. When the meat is browned, remove it with a slotted spoon; set aside.

3. Leave the fat in the pan. Add the garlic, onion, and carrot. Cook, stirring often, for 5 minutes. Add the mushrooms and cook 1 minute more.

4. Stir the flour into the mixture. Stir in the stock, thyme, salt, and pepper. Bring to a boil, stirring. Lower the heat, and let the mixture simmer, stirring occasionally, for 5 minutes. Remove the thyme. Transfer the lamb mixture to the dish.

5. Meanwhile, in a large saucepan, combine the potatoes with plenty of salt and water to cover them by 1 inch. Bring to a boil. Cover and simmer for 15 minutes or until the potatoes are tender.

6. Set the oven at 400 degrees.

7. Drain the potatoes and return them to the pot. With a potato masher, crush the potatoes, beating in the milk and butter, until the mixture is smooth. Add pepper and taste for seasoning. Add more salt, if you like.

8. Spread the potatoes over the lamb. Bake the dish for 30 minutes or until the potatoes are golden. Emily Schwab