Shepherd's Pie

If you prefer, beef easily can be substituted for the lamb. For best results, use ground beef sirloin.

Makes: 6 servings Total time: 1 hour, 30 minutes

FOR THE POTATOES—
2lb. russet potatoes, peeled and cubed2 lb.
½cup milk 1/2 cup
¼cup unsalted butter 1/4 cup
Kosher salt to taste
2 egg yolks2
FOR THE FILLING—
1½lb. ground lamb or ground beef sirloin1 1/2 lb.
1cup diced onion1 cup
1cup diced carrot1 cup
2Tbsp. extra-virgin olive oil2 Tbsp.
8oz. button mushrooms, quartered (3 cups)8 oz.
1clove garlic, minced1 clove
1Tbsp. tomato paste1 Tbsp.
4tsp. all-purpose flour4 tsp.
½cup dry red wine 1/2 cup
2cups low-sodium chicken broth2 cups
1Tbsp. minced fresh thyme1 Tbsp.
1Tbsp. Worcestershire sauce1 Tbsp.
Kosher salt and black pepper to taste

Preheat oven to 400°.

Cook potatoes in boiling salted water in a saucepan until tender, 12–15 minutes; drain. Return them to pan to dry over medium heat, about 1 minute; remove from heat.

Mash potatoes with milk and butter; season with salt. Cool potatoes 5 minutes; stir in yolks.

Brown lamb in a sauté pan over medium heat about 5 minutes, pressing lamb into small pieces with a potato masher. Drain meat in a colander or sieve.

Sauté onion and carrot in oil in the sauté pan over medium heat 4 minutes. Add mushrooms, sauté 3 minutes more. Add garlic and tomato paste; cook 1 minute, stirring frequently. Stir in flour.

Deglaze pan with wine, then add broth and thyme. Simmer until liquid reduces and thickens into a gravy, about 8 minutes. Stir in lamb and Worcestershire; season with salt and pepper.

Pour lamb mixture into a 2-qt. baking dish, then top with mashed potatoes.

Place dish on a foil-lined baking sheet in the center of the oven; bake until pie is bubbling and golden brown, 30–40 minutes.

Nutrition Information
Per serving: 515 cal; 26g total fat (11g sat); 165mg chol; 188mg sodium; 37g carb; 3g fiber; 30g protein (5g sugars)

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