How to Make a Shepherd's Pie That's the Real Deal... Kind Of!

How to make Shepherd's Pie - Chef Jean-Pierre

How to Make a Shepherd's Pie That's the Real Deal... Kind Of!

Hello friends, this Shepherd's Pie, it's the real deal. Kind of. Today I am making it with lamb like a traditional Shepherd's Pie, but I still like to use mushrooms and a layer of Potato on the bottom. That way, I can add a layer of cheese before the meat. But you can change it to make it the way you like which always makes the dish better!

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Recipe Video

Recipe Ingredients

2 tablespoons of Clarified Butter or your favorite cooking oil
2 pounds of Ground Lamb Shoulder or Ground Chuck 80/20
1 large Onion diced
4 ounces Mushrooms sliced
1 tablespoon Thyme freshly chopped
1 tablespoon Rosemary freshly chopped
¼ cup all purpose Flour
1 ½ cup Good Red Wine (the Chef used a Cabernet Sauvignon)
2 tablespoons Garlic chopped
1 cup Carrots cut into dice very small
6 ounces Tomato Puree
12 ounces Chicken Stock
2 tablespoons Parsley chopped
4 tablespoons Worcestershire Sauce
1 ½ cup Peas defrosted
Salt and Pepper to taste
6 ounces Cheddar grated
3 ounces Parmigiana Reggiano grated
Approximately 8 cups of Mashed Potatoes

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Recipe Instructions

The lasagna pan used in the video is 12-inches x 8 ½ inches x 2.5-inches deep.

Preheat Oven to 350°F / 175°C

Using 2 frying pan, heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the meat in one pan and sauté the meat until golden brown (this could take 10/12 minutes).
In the other fry pan, heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the onion, when it turns golden brown, add the mushroom cook until they have released all their water. And reserve for a later use.
In the first frying pan, with the golden-brown meat, add the thyme, rosemary. Add the flour and mix well. Add the wine and let it reduce for 1 minute or 2. Add the carrots, the garlic, tomato puree, chicken stock and 2 tablespoons chopped parsley. Adjust salt and pepper to taste. Cook for 15/20 minutes at low heat!
Add the Worcestershire sauce, reserved mushrooms and onion from the other frying pan and peas and cook the mixture for a few minutes until it thickens slightly.
To put the recipe together follow the technique on the video.
Place in a preheated Oven for about 45/60 minutes until the top layer is golden brown. If after 45 minutes it is not brown enough, put it under the broiler for a few minutes.