Shepherd’s Pie from An Echo in the Bone
He passed the Free North Church and half-smiled at it, thinking of Mrs. Ogilvy and Mrs. MacNeil. They’d be back, he knew, if he didn’t do something about it. He knew their brand of determined kindliness. Dear God, if they heard that Bree had gone to work and — to their way of thinking — abandoned him with two small children, they’d be running shepherd’s pies and hot stovies out to him in relays. That mightn’t be such a bad thing, he thought, meditatively licking his lips — save that they’d stay to poke their noses into the workings of his household, and letting them into Brianna’s kitchen would be not merely playing with dynamite but deliberately throwing a bottle of nitroglycerin into the midst of his marriage.
“Catholics don’t believe in divorce,” Bree had informed him once. “We do believe in murder. There’s always Confession, after all.”
Diana Gabaldon, An Echo in the Bone (Chapter 16 – Unarmed Conflict)
Is it just me, or is Roger perpetually navigating his way through one potential disaster or another? It seems the time bomb in question always involves Bree, at least one other woman and some question of Roger’s manhood…no matter what century they’re in.
It’s no wonder the Church ladies want to make him a meal or two…all that worrying can take the weight off a man!
And nothing quiets a growling wame faster than a hearty Shepherd’s Pie.
Gordon Ramsay. Hmphmmm. While he may not be everyone’s favourite Scot, he is a Chef, and he makes pretty much the best Shepherd’s Pie I’ve ever tasted. Gordo’s French culinary training has transformed this Scottish basic into something spectacular.
His addition of red wine is definitely French, as is the tomato paste, which both add colour and flavour to the lamb. But the biggest difference is in the potatoes that top his Shepherd’s Pie — this isn’t any old mash — instead, Gordon uses Duchesse potatoes: made golden with yolks, rich with butter, cheesy with Parmesan and crisp and light due to the lack of milk or cream.
However, like most Chefs with several human and mechanical dishwashers at his disposal, Mr. Ramsay takes too many steps and uses too many pots and pans. My version simplifies things a bit and gets rid of a few dishes.
(Click on the title below for a printable version of the recipe.)
Shepherd’s Pie
An update on the Scottish lamb and potatoes classic — this is not your Mom’s Shepherd’s Pie.
Yield: serves 6-8
- Ground Lamb – 2 lbs (see notes)
- Fresh Rosemary, minced – 1 Tble
- Fresh Thyme, minced – 1 Tble
- Salt – 1 tsp.
- Pepper – ½ tsp.
- Onions, peeled and grated – 2 medium
- Carrots, peeled and grated – 2 large
- Garlic, peeled and grated – 3 cloves
- Mushrooms, thinly sliced – 6 large
- Red wine – ½ Cup (optional)
- Tomato Paste – 2 Tble
- Chicken stock – 1 Cup
- Worcestershire Sauce – 1 Tble (or 1 minced anchovy)
- Potatoes, peeled and quartered – 2 lb
- Butter – ¼ Cup
- Egg Yolks – 3
- Parmesan Cheese, shredded – 1 Cup, divided
- Salt and pepper – to taste
Preheat oven to 425°F.
Heat an extra large frying pan or saucepan over medium high heat. Add the lamb, rosemary, thyme, salt and pepper, gently breaking up the lamb to cover the surface of the pan. Cook the meat, using the back of a wooden spoon to break up the meat and stirring occasionally. When the mince is no longer pink, add the onions, carrots, garlic and mushrooms and sauté for approx 5 minutes or until softened. Drain off excess fat.
Add the tomato puree and cook, stirring constantly, for 2 minutes. Pour in the red wine and reduce until almost dry, then add the stock and Worcestershire sauce. Reduce the heat to medium low and simmer for 15 minutes. Taste and season to taste with salt and pepper.
While the meat cooks, cover the potatoes with cold water and add 1 tsp salt to the pot. Boil the potatoes and cook for about 20 minutes until fork tender. Drain and return to the pan. Allow them to sit for 1 minute to steam ‘dry’, tossing gently once or twice. Add the butter and egg yolks and mash thoroughly until smooth. Add half of the parmesan into the potato and mix well. Season with salt and pepper to taste.
Spoon the meat mixture into an ovenproof serving dish, then spoon the potatoes over the meat, sprinkle with the remaining parmesan, and bake 25-30 minutes or until the top is golden.
Allow to sit for 10 minutes before serving.
Ith gu leòir! (Eat Plenty)
Notes:
- No lamb? Substitute regular ground beef…now you have a Cottage Pie.
- I don’t have a terribly green thumb, but I do have a small plot for herbs. Fresh herbs can also be grown in pots on a deck/balcony and have a powerful flavour impact on everything from scrambled eggs to Sunday dinner.
- Because there are only 2 of us, I use 2 loaf-size pans and freeze one for dinner down the road.
- Yellow potatoes result in a slightly creamier mash, but if russets are all you have, by all means, use them.
What is the purpose of 3 egg yolks in the mashed potatoes? Cream, sour cream, or milk I can understand. Never heard of putting egg yolks in mashed potatoes and I was taught to cook by 2 country cooks.
Adding eggs is another way of incorporating richness into the mashed potatoes. As I explained in the post, this is an updated version of Shepherd’s Pie, using techniques that our mothers probably didn’t use. The addition of yolks to mashed potatoes is a French technique that results in light, fluffy potatoes that crisp nicely on top in the oven. Delicious!
I’ve been cooking my whole life, taught by cooks and chefs of all sorts, and I’m happy to say that my food ramblings and research leads me to learn something new about cooking almost everyday. New and different food is a good thing.
I make a version of this, and use whatever I have handy for the meat: ground chicken, turkey, lamb or beef. I vary the vegetables, again depending on what I have handy, and every pie is different & absolutely delicious! I think the chicken version is my favorite just now!
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Wouldn’t you know it, smack in the middle of making this I discover I’m out of tomato paste!! Are you kidding? Well, I had to carry on without it, or, put out cereal and bowls. It was delicious and I’m looking forward to making it again, WITH tomato paste. LOL. Thanks so much for this great recipe!
Great news, Julie! Glad you went on with it…recipes are just guidelines, after all! :)
I wonder where the Shepherd’s Pie creation I grew up with in my area originated from. It is made with a layer of ground beef, a layer of cream corn, and a layer of mashed potatoes. Of course they are all cooked with their own spices and additions. Your recipe sounds delicious!
Your regional variation sounds delicious, Judi, and very similar to the one my mom made in my childhood.
I’m so making this!!! Better yet I will get my friend Sandy to make it!!!
I will try the variation of the potato topping – I have always just used mashed and then top with shredded cheddar, because that’s usually around in my fridge. It sounds like a delicious variation! Never tried the garlic, but I use a sweet onion and peas along with the red wine and tomato paste, and I use ground beef, lamb is reserved “special” days – it’s so very expensive (but oh so good!) I know what I’m making for dinner tonight!
Let me know how you like the potatoes done this way, Karin! Such a shame that ground lamb is so expensive…I’m lucky. We have a local supply of lamb here on our little island. :)
I will try the your variation of the potato topping – I have always just used mashed and then top with shredded cheddar, because that’s usually around in my fridge. It sounds like a delicious variation! Never tried the garlic, but I use a sweet onion and peas along with the red wine and tomato paste, and I use ground beef, lamb is reserved “special” days – it’s so very expensive (but oh so good!) I know what I’m making for dinner tonight!
I love Shepard’s pie, I make it quite often, but I use ground beef instead.
That’s great, Charlene! Technically, a pie with ground beef is called a cottage pie, as I put in the notes below the recipe. :)
I just want everyone to know that this is freaking delicious! Thanks, Theresa!
You’re welcome!
That’s definitely going on my list of things to make. I hope I can get some ground lamb at a decent price! It looks absolutely delicious Theresa!!!
Finding affordable lamb is a problem I didn’t even think of! :/ Ground beef is good too, though!
that looks delicious!!! i love the backstories and photos you include with each recipe.
Thanks so much, dearli! I love what I’m doing…
Now that looks like the perfect pie – the filling looks so rich and just… I want one now. Well done!
Go make one, Kiri! You’re quite the cook yourself, after all… :)
YUM! And you’ve paired it with my favorite beer!
Isn’t it the best beer in the whole wide world? LOL
Not sure I will try this…..!! What is the long drawn out challenge here…. ???
haa haa
Helen in Ark.
No…this is much less experimental and a whole lot easier than Salt Rising Bread…I’ll give you that!
I’ll be cooking this meal Tuesday night along with some homemade bread. Was planning on a honey French bread but will have to look at your past posts to see if anything catches my eye.
Here’s a recipe for Honey Buttermilk Oatbread from Madame Jeanne’s that’s proved quite popular…http://outlanderkitchen.com/2012/01/23/oatbread-at-madame-jeannes-from-voyager/
Chefs do seem to like to muck up the kitchen with lots of extra pots and pans. I’ll bet if they had to clean up after themselves once in a while, that would stop. We also love shepherd’s pie in this house, though we are paupers and have to make it with ground beef, not lamb. I like the idea of incorporating the carrot in with the meat, though I’d do a fine chop so Dudette doesn’t realize what’s going on. It looks divine.
(My personal opinion is that Bree wasn’t spanked enough as a child and Roger put up with an awful lot he shouldn’t have.)
Rog should give her a spanking every now and then, I think. Do them both some good. ;)
Jenny and Ian would certainly agree, Lindsey…
You’re not kidding! ;)
looks delish!
Thanks, Sinkitty!
I just read that part, Poor, Poor Roger, he cant seem to catch a brake. I hope he gets it together before Bree gets ahold of him. This looks yummy and will give it a try.
Enjoy Echo, Aaron! You’ll join the rest of us in the waiting section soon enough. :/
Looks wonderful. I was wondering what to make for supper tonight and I think I’ve found the answer.
Hope you like it, Kathy!
Hi Theresa
Shepherds/cottage pie is one of our weekly favourites here. I always throw in loads of grated veg, including courgettes, peppers, always the carrots and onions, sometimes red lentils as well. I’ve not tried the red wine though and that duchesse potatoe topping looks great.
I will be trying your version this week.
:-)
Love the red lentil idea, Lesley! They melt down nicely and would add really heartiness. I think I’ll try that next! :)