Sunday, August 12, 2012

Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:


Yield: 6

            15 oz               Lamb stock (or light beef stock)
            1 oz                 Dried wild mushrooms
            1 ½ lb              New red potatoes, cut into medium dice
            4 ea                  Garlic clove, minced
            8 oz                 Sweet butter
            2 oz                 Heavy cream
            1 oz                 Scallion, finely chopped
            1 ½ tblsp         Parsley, chopped
            To taste           Salt and black pepper
            4 oz                 Onion, medium dice
            6 oz                 Button mushrooms, sliced
            1 ½ lb              Ground lamb
            1 oz                 All-purpose flour
            4 oz                 Dry sherry
            1 tsp                Dried thyme
`           15 oz               Corn kernels
  1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
  2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
  3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
  4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
  5. Add the ground lamb and continue to cook until it is browned.
  6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
  7. Sprinkle the flour over the lamb mixture and stir until incorporated,
  8. Cook while stirring over medium heat for 3 minutes.
  9. Add the sherry and the reserved wild mushrooms and stock.
  10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
  11. Add the thyme.  Season with salt and pepper.
  12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
  13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
  14. Spread the sautéed corn kernels over the lamb.
  15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

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