Shepherd's Pie

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Servs: 6  Prep: 30m  Cook: 90m  

Growing up in a British household, I am partial to the traditional shepherd's pie, but my husband and I love the cheesecake factory's version of this British classic, so here is my attempt to replicate it. I use a bourguinonne sauce, lamb, and cream cheese mash potatoes as my own add ins to the restaurant's version.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Mashed potatoes layer Mashed potatoes layer
•   6 white or Yukon Gold potatoes, peeled 6 white or Yukon Gold potatoes, peeled
•   Coarse salt and freshly ground pepper Coarse salt and freshly ground pepper
•   8 ounces cream cheese, softened 8 ounces cream cheese, softened
•   4 ounces (1 stick) unsalted butter, softened 4 ounces (1 stick) unsalted butter, softened
•   1/4 cup whole milk, warmed 1/4 cup whole milk, warmed
•   1/2 cup heavy cream, warmed 1/2 cup heavy cream, warmed
•   Shredded Parmesan (to taste) Shredded Parmesan (to taste)
•   Meat layer Meat layer
•   1 cup zuchinni, shredded 1 cup zuchinni, shredded
•   1 cup carrot, shredded 1 cup carrot, shredded
•   1 cup sliced mushrooms 1 cup sliced mushrooms
•   1 cup diced onion (I use a red one) 1 cup diced onion (I use a red one)
•   1 cup frozen peas, cooked 1 cup frozen peas, cooked
•   1 lb ground lamb 1 lb ground lamb
•   2 garlic cloves, minced 2 garlic cloves, minced
•   1.5 cups dry red wine 1.5 cups dry red wine
•   2 cups beef stock + 1/4 cup beef stock 2 cups beef stock + 1/4 cup beef stock
•   1 Tbsp tomato paste 1 Tbsp tomato paste
•   1 tbsp ketchup 1 tbsp ketchup
•   1 tbsp sugar 1 tbsp sugar
•   1 tbsp worchestershire sauce 1 tbsp worchestershire sauce
•   2 sprigs of fresh thyme, 1 chopped and 1 left as a sprig 2 sprigs of fresh thyme, 1 chopped and 1 left as a sprig
•   3 Tbsp unsalted butter at room temperature 3 Tbsp unsalted butter at room temperature
•   2 Tbsp all-purpose flour 2 Tbsp all-purpose flour
•   salt and pepper salt and pepper

Instructions

1. Cut potatoes into large pieces. Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender. Drain, and let stand until just cool enough to handle.
2. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Add more cream as necessary. Season with salt and pepper, and beat to desired consistency.
3. Brown the ground lamb on medium heat in a saute pan. Season with salt and pepper to taste as it cooks.
4. In a separate pan, on medium, heat 1 tbs olive oil and 2 tbs butter. Saute onion and garlic until onion is transparent. Add mushrooms and saute until browned and soft. Add salt and pepper. Add shredded carrot and zucchini and saute until tender. Check seasoning and add more salt and pepper if necessary. Add chopped thyme and saute for 2 more minutes.
5. Add ground beef to vegetable mixture (in the vegetable mixture's pan) and saute together. Add peas. Add 1/4 cup of beef stock and let simmer for 10 minutes.
6. Meanwhile, deglaze the ground lamb's pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, ketchup, worchestershire sauce, sugar, sprig of thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Remove the spring of thyme.
7. With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
8. Take lamb mixture off the heat. Add the sauce to desired amount. You don't want it too soupy but well coated (I usually end up using about 2/3 to 3/4 of the sauce I make.
9. Layer lamb mixture on bottom of casserole dish so that you have about two inches of the mixture all the way around. Top with the mashed potatoes. Sprinkle the top with parmesan to taste (I usually cover the mashed potatoes completely)
10. Bake at 350 F for 50 minutes or until you see sauce start to bubble up and top is browned.
11. Let sit for 10 minutes and then serve.

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Note From The Chef

Anjali Kochhar January 04

You can use left over roasted leg of lamb or beef. Just chop it up finely. Cook the vegetables and then add the chopped lamb/beef to the mixture and follow the rest of the directions.

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