Shepherd’s Pie

by Chef Olivier Quinn

Serves 6 to 8

You can’t beat British pub food on cold, dark rainy nights.  One of our favourites (the addition of the u is in honor of the Brits) is shepherd’s pie.  
This is a very simple dish consisting of lamb and potato, British pub food at it’s best, and for the record if it is not made with lamb then it is not “shepherd’s” pie.  Obviously if you don’t eat lamb, feel free to substitute what ever you like including lentils for a vegetarian option, just don’t call it shepherd’s pie.
The secret to my recipe is the addition of the Dijon mustard and freshly grated horseradish.  They balance the gamey flavor of the lamb and make for a rich and  unctuous texture that you would not have otherwise.

2 pounds Yukon gold potatoes
4 tablespoons butter
1 cup whole milk
1 tablespoon freshly grated horseradish
freshly ground white pepper to taste
2 pounds ground lamb
1 large Spanish onion, finely chopped
2 carrots, finely chopped
2 stalks of celery, finely chopped
3 sprigs of fresh thyme
1 bay leaf
1 heaping tablespoon of Dijon mustard
1 tablespoon concentrated tomato paste
2 cups rich veal stock
(homemade of course)
Salt and pepper to taste

Place the potatoes, unpeeled, in a large pot of cold salted water and cook until tender, about 20 minutes.  Peel the potatoes while still hot and pass through a food mill or potato ricer.  Place the milk and butter in a saucepan and heat over medium heat until the butter has melted.  Add the milk and butter mixture to the potatoes along with the horseradish and salt and ground white pepper to taste.  Mix well and make sure there are no lumps.  Cover with plastic wrap and keep warm.
I like to use a cast iron cooking vessel such as Le Creuset for this.  Over medium heat cook the aromatic vegetables with some olive oil until softened and slightly brown, about 10 minutes.  Add the lamb, and cook until the lamb is nicely browned.  Use a spoon to stir and breakup the meat.  Be sure to season well with salt and pepper.  Stir in the mustard and tomato paste and cook for about a minute more.  Add the thyme, bay leaf and stock, reduce the heat to low and simmer, covered  for about an hour, or until the liquid is reduced by 2/3.  Place the mashed potatoes on top and bake uncovered in a 425 degree oven until the potatoes are golden brown.  You can also make individual portions by dividing them between individual dishes.
Serve with peas, carrots and gravy and perhaps a pint of Guinness and enjoy.