Hooray! The Chef has finally agreed to write some of the blog posts here at What’s for Supper Tonight? Here’s his first contribution — the recipe for the delicious shepherd’s pie recipe that we had last night. Thanks Chef!
This type of pie is not one of my primary client’s favourites, but this recipe looked interesting when I saw it the Toronto Sun (originally from McCormick Canada).
I have always liked shepherd’s pie, since I first had it when I worked at the House of Commons cafeteria, where it was also called Pie Chinois. The version I made was smaller than the original recipe which is below.
Next time, I’ll probably leave out the chickpeas. They didn’t improve the flavour, and added a strange texture to the meat mixture.
- 1 1/5 lbs. potatoes peeled and quartered
- 1 can chickpeas (15 1/2 oz.) drained rinsed and divided in half
- 1/4 cup milk
- 2 tbsp. of butter
- 1 1/2 tsp. sea salt divided
- 1 lb. lean ground lamb
- 1/2 lb. lean ground beef
- 1 cup coarsely chopped onion
- 1 tbsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. coarse ground pepper
- 1/4 cup of whiskey or apple cider
- 1 cup beef broth
- 1 tbsp. cornstarch
- 1 cup each of frozen carrots and green beans thawed ( I used a can of peas and carrots)
- Place potatoes in saucepan cover with water and bring to a boil
- Simmer for 10 minutes until potatoes are tender then drain and return to pan
- Add half of chickpeas, milk, butter and 1/2 tsp. of sea salt
- Coarsely mash until well blended and set aside
- Brown lamb and beef in non-stick fry pan on medium high heat
- Drain fat
- Add onion, cumin, coriander, remaining sea salt and pepper
- Cook for 3 to 5 minutes until onions are tender stirring occasionly
- Stir in whiskey
- Stir cornstarch in broth until smooth add to pan stir constantly until well blended
- Add vegetables and remaining chickpeas
- Spoon into 2 quart baking dish
- Spread potato mixture evenly over top
- Preheat oven to 400F and bake for 15 to 20 minutes until the mixture is bubbly and top is golden brown.
- If needed place in preheated broiler to brown
Makes 8 servings