Wine-Braised Lamb Shoulder Shepherd’s Pie
- 4 pounds boneless lamb shoulder, cut into large cubes
- Salt and freshly ground black pepper to taste
- ¼ cup canola oil
- 2 carrots, cut into large chunks
- 1 large onion, quartered
- 1 stalk celery, cut into large chunks
- 2 cups white wine
- 1 cup red wine
- Water or meat stock
- 8 sprigs thyme
- 4 sprigs rosemary
- 2 fennel tops, quartered
- 2 cups carrots, sliced and blanched
- 2 cups peas, thawed
- 2 pounds Yukon gold potatoes, cubed
- 1 cup milk
- ¼ pound cold butter, cubed
- ½ cup hard cheese, your choice, shredded
Season meat with salt and pepper and sear in oil over medium-high heat in large Dutch oven. Move meat to sheet tray and brown carrots, onion and celery for about 5 minutes; deglaze with wine.
Return lamb pieces to mixture and add stock or water to almost cover lamb. Add herbs and fennel tops. Cover tightly with foil and braise in preheated 325 F oven about 3 hours or until tender. Strain liquid and reduce by half. Remove meat from pot and add to liquid.
Add carrots, cook for a few minutes and add peas. Correct seasonings; set aside.
Boil potatoes in salted water, strain, add milk, butter and salt to taste. Stir in cheese.
Divide warm filling among 16-ounce ramekins and top with a solid layer of mashed potatoes. Grate more cheese over top if desired. Place on sheet tray and bake in pre-heated 400 F oven for up to 15 minutes. Serves 10.
Chef Ingrid Chen; Remedy Wine Bar; Portland, Oregon