Twice Baked Potato Shepherd's Pie
Serves 1
Directions
- 1Heat beef tallow in a saucier, add ground lamb, season with salt, and brown while breaking it into a fine mince.
- 2Add chopped vegetables (carrots, celery, onion, garlic) and use their moisture to scrape up brown bits.
- 3Add butter, then stir in flour to create a roux; incorporate tomato paste and toast.
- 4Deglaze with Guinness, add chicken stock, scrape the pan, then add Worcestershire sauce, fresh thyme, and bay leaf. Bring to a boil, then simmer until thickened.
- 5Rinse potatoes, prick with a fork, season with salt, and bake at 425°F for about 55 minutes or until internal temperature reaches 200°F.
- 6Season the lamb filling with salt and a splash of red wine vinegar; stir in peas and carrots.
- 7Cut the top off the cooked potatoes, scoop out the flesh into a bowl, mix with grated cheddar, egg, softened butter, and salt; mash until smooth.
- 8Fill potato skins with the lamb stew mixture (about 3/4 full), spread a thin layer of mashed potato over the top, then pipe the remaining mashed potato over in decorative peaks.
- 9Sprinkle with flaky sea salt and bake at 425°F for about 20 minutes until golden and crispy.
- 10Garnish with chopped chives.
Ingredients
- carrot, chopped
- celery, chopped
- onion, chopped
- garlic, chopped
- ground lamb
- to taste beef tallow
- to taste salt
- 3 tbsp butter
- to taste flour
- 2 tbsp tomato paste
- to taste Guinness
- 1 cup chicken stock
- to taste Worcestershire sauce
- to taste fresh thyme
- 1 whole bay leaf
- to taste potato
- a splash red wine vinegar
- to taste peas
- to taste carrots
- cheddar cheese, grated
- 1 whole egg
- 4 tbsp softened butter
- to taste for garnish chives, chopped
- to taste for garnish flaky sea salt
Equipment
saucierknifebox graterpiping bagstar tip pastry tippotato masher
