Shepherd’s Pie w/ Cabot’s Cheddar Crust
(from kylerhea’s recipe box)
http://www.cabotcheese.coop
Source: Cabot website
Categories: casseroles, main dish
Ingredients
- Filling:
- 1 tablespoon olive oil
- 2 carrots, peeled and diced
- 2 medium onions, peeled and diced
- 1 small turnip, peeled and diced
- 1 pound ground lamb or beef
- 2 teaspoons chopped fresh thyme
- 1 teaspoon ground cinnamon
- Salt and ground black pepper to taste
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen
- 1 tablespoon tomato paste
- Salt and ground black pepper to taste
- Topping:
- 2 pounds Yukon Gold potatoes, peeled
- 4 tablespoons Cabot Salted Butter
- Salt and ground white pepper to taste
- 2 ounces Cabot Sharp Cheddar, coarsely grated (about 1/2 cup)
Directions
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To make filling:
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Heat oil in large skillet over medium heat. Add onions and cook, stirring, until they begin to turn golden brown, about 5 minutes.
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Add carrots and turnip and cook for another 5 minutes. Transfer vegetables to bowl and set aside.
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Return skillet to heat and add lamb or beef; cook, breaking up meat with spoon, until very well browned. Stir in thyme and cinnamon. Return vegetables to skillet.
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Add flour and mix in thoroughly. Gradually stir in broth or beer, then tomato paste.
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Lower heat to maintain gentle simmer, cover skillet and let mixture simmer for about 30 minutes. Season with salt and pepper.
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To make topping and finish pie:
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Cut potatoes into even-sized pieces. Place in steamer set in pan of boiling water; cover and steam until tender, about 20 minutes.
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Transfer potatoes to bowl, add butter and mash by hand or with electric whisk. Season with salt and white pepper.
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Preheat oven to 400°F. Spoon filling into baking dish. Spread potato mixture evenly on top. Scatter cheese over potatoes.
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Bake for 25 minutes, or until top is golden and crusty.