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Shepard's Pie
from the kitchen of Sharmagne Leland-St. John

2 ¹⁄₄ pounds boneless shoulder of mutton, fat trimmed
2 tablespoons flour
Himalayan or Kosher salt
Freshly ground black pepper
2 or 3 tablespoons olive oil
1 yellow onion, peeled and roughly chopped
2 celery stalks, trimmed and roughly chopped
1 carrot, scrubbed and roughly chopped
2 cloves garlic, peeled and finely chopped
1 large sprig fresh rosemary, leaves picked
1 15-ounce tin plum tomatoes, chopped
1 cup vegetable stock or lamb stock if available
2 pounds russet potatoes, scrubbed and cubed
1 large egg yolk, lightly beaten
³⁄₄ cup milk or half and half
1 ¹⁄₂ tablespoons butter
White pepper, ground

Preheat the oven to 375ºF

Trim the fat off the mutton, then cut into chunks.
Place small amounts into a food processor and
pulse until minced roughly. Place the mince in a
bowl. Add the flour, salt and black pepper and
toss until evenly coated.

Put a large skillet on the burner at high temper-
ature. When it's sizzling hot, add the olive oil
and minced mutton. Fry until completely browned.
Add the onion, celery, carrot, and garlic to the pan.
Add a generous pinch of rosemary leaves and the
tomatoes.

Pour in the stock and stir well.    Do not allow the
mixture to stick to the bottom of the pan.  Cover
the skillet and bake in the oven for an hour.

Scrub the potatoes and cut into chunks. Boil them in
salted water until you can easily pierce them with a
fork (approximately 15 minutes.) Drain well. Very
gently heat the milk and pour it over the potatoes.
Add the butter and beaten egg yolk and mash well
until smooth and creamy. Season to taste with the
salt and white pepper.

Remove skillet from the oven and spoon or pipe the
mashed potatoes evenly over the mutton mixture.
Return to the oven uncovered. Increase temperature
to 400ºF and bake for an additional 20 minutes or
until bubbling, crispy and brown on top.


Editor's Note:
If mutton is unavailable use spring lamb.


 

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