Shepherd's Pie With Gremolata Potatoes
This is a perfect comfort food favorite. The first time I had it was in Ireland and made with ground lamb. Not being a lamb lover, I substituted lean beef for the meat with excellent results. The tarragon imparts a “secret” ingredient flavor as I’m often asked, “What am I tasting?” This lends itself to large groups as part of a buffet. It is easily made the day before and assembled the day of. For smaller gatherings I like to serve in individual casseroles.
Ingredients for 6 Servings of Shepherd's Pie
2 pounds ground sirloin, 85% lean, 15% fat
¼ cup olive oil
2 cups, about 4 medium leeks, finely-sliced and rinsed clean
1 cup finely-sliced celery
1 cup carrots, diced medium
2 cups, about 1 medium onion, diced medium
2 tablespoons all-purpose flour
2 cups beef stock or broth
2 teaspoons dried tarragon leaves
1 pound sliced white mushrooms
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
Gremolata Mashed Potatoes
1 small lemon
1 cup loosely packed, then roughly chopped parsley
1 medium garlic clove, chopped fine
2 pounds unpeeled small red or boiling potatoes, scrubbed and diced medium
½ cup heavy cream
1 stick (4 ounces) butter at room temperature
Salt and pepper, to taste
Zest the lemon, being careful not to include any of the bitter pith. Reserve.
Place the potatoes in a saucepan large enough to cover them with 2 inches of water. Add 1 teaspoon salt to the pot. Bring to a boil; then reduce heat and cook over medium-high heat until fork tender.
Drain the potatoes in a colander. Heat the cream and butter in the cooking pot and add the potatoes. Mash with a potato masher or electric mixer on the lowest setting, leaving some lumps.
Gently add in the lemon zest and parsley. Season with salt and pepperto taste.
Preparation
Heat oven to 375 degrees.
Make potatoes.
While the potatoes cook, brown the meat in a large skillet over
medium heat. Drain in a colander, reserving the meat.
Add oil to same skillet. Over medium heat, sauté the onions, leeks, celery, mushrooms and carrots until softened.
Sprinkle the flour over the vegetables, stir well and continue to cook 5 minutes until the flour is incorporated well.
Add stock, tarragon and Worcestershire sauce. Reduce heat to low and simmer 20 to 30 minutes. Season with salt and pepper to taste.
Transfer meat mixture to a large casserole dish.
Top with the potatoes, spreading them evenly.
Place on a rimmed cooking sheet and bake until potatoes brown and the sauce bubbles out from the sides, 35 to 45 minutes.
NOTE
To clean leeks, trim off the roots and remove any withered outer leaves. Slit lengthwise in half and wash thoroughly under running water, spreading leaves apart. Cut off the heavy green leaves on the top, leaving the tender, white inner portion; then slice thinly. Turnips or parsnips are good additions as vegetables. Portion into smaller casseroles or cast-iron skillets for individual servings. Worcestershire sauce enhances the flavor with tangy and savory undertones. Your favorite mashed potatoes can be substituted for the gremolata mashers.