Mini Shepherd’s Pies
Ground lamb and vegetables simmer with aromatics underneath a bed of velvety mashed potatoes in this homey Irish staple. Serve it on its own, or pair it with a simple green salad and follow with Rum Raisin Irish Soda Bread for dessert.
Ingredients
For the potatoes:
- 3 1/2 lb. (1.75 kg) russet potatoes, peeled and chopped into 2-inch (5-cm) pieces
- Kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cubed
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
For the filling:
- 3 Tbs. olive oil, plus more if needed
- 2 1/2 lb. (1.25 kg) ground lamb
- Kosher salt and freshly ground pepper
- 1 large onion, diced
- 2 large carrots, diced
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 tsp. beef bouillon
- 1 cup (8 fl. oz./250 ml) good red wine
- 3 fresh thyme sprigs
- 2 Tbs. cornstarch
- 2 1/2 cups (20 fl. oz./625 ml) beef or lamb stock
- 10 oz. (315 g) thawed frozen peas
- Freshly grated Parmesan cheese for garnish
- Minced fresh parsley for garnish
Directions
Preheat an oven to 425°F (220°C). Have ready 6 to 10 ramekins or cocottes on a rimmed baking dish.
In a large saucepan, cover the potatoes with cold water by at least 2 inches (5 cm) and add a few generous pinches of salt. Bring to a boil over high heat and cook until very tender, about 20 minutes. Drain the potatoes, transfer to a large bowl and set aside.
In the same saucepan over medium heat, combine the butter and cream. Simmer until the butter is melted and cream is warmed through. Working in batches, pass the potatoes through a ricer into the butter-cream mixture and stir to combine. Season to taste with salt and pepper. Set aside to cool.
To make the filling, in a large heavy-bottomed pot, warm the olive oil over medium-high heat. Add half of the lamb and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the lamb is cooked through, about 4 minutes. Using a slotted spoon, transfer to a bowl. Repeat with the remaining lamb. Season to taste with salt and pepper. Set aside.
Reduce the heat to medium and add more olive oil if needed. Add the onion, carrot, celery and garlic and cook until very softened and almost caramelized, about 10 minutes. Add the tomato paste and beef bouillon and stir to coat the vegetables. Cook for 1 minute. Add the wine and cook until slightly reduced, about 1 minute. Add the thyme sprigs and the cornstarch and stir to incorporate.
Add the stock and bring to a slight simmer. Return the ground lamb to the pot. Cook, maintaining a gentle simmer, until most of the stock is evaporated and the filling is glossy and thickened to a sauce-like texture, about 15 minutes. Taste and adjust the seasonings with salt and pepper. Stir in the peas and remove from the heat.
Transfer the cooled potatoes to a large piping bag fit with a large round tip.
Spoon the lamb mixture into the ramekins, filling each about three-fourths of the way full. Pipe the potatoes evenly over the top and sprinkle with the Parmesan cheese.
Bake until the cheese is melted, the potatoes are golden brown and the filling is bubbling around the edges, 20 to 25 minutes. Let cool for 10 minutes, garnish with parsley and serve warm. Serves 8 to 10.
Williams Sonoma Test Kitchen