A timeless favorite to pair with our Vineyard 1869 Zinfandel.
6 medium Yukon gold potatoes, peeled and chopped
2 tbsp butter, softened
1/3 cup cream
1 tbsp olive oil
Photo courtesy of wine club member Thomas P.
2 tbsp olive oil
1 1/2 lb ground lamb
1/2 medium yellow onion, peeled and chopped
4 garlic cloves, peeled and thinly sliced
1/2 large red pepper, chopped
2 cups button mushrooms, quartered
1 cup carrots, peeled and chopped
1 tsp dried lavender
2 tsp dried rosemary
1/2 cup red wine
2 cups chicken stock
2 tbsp cornstarch
2 tbsp water
Making the potatoes – Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, about 10-15 minutes.
Ricing the potatoes – Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
Finishing the potatoes – Put the potatoes back into the pot you cooked them in. Stir in the softened butter. Add the cream, egg and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
Browning the meat – Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
Sauteing the vegetables – Add the onions to the pan in which you cooked the lamp, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minutes. Add the meat back to the vegetable mixture, remove from heat.
Making the sauce – Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
Finishing the shepherd’s pie – Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
Courtesy of Shauna James Ahern for the Food Network