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Shepherd's Pie With Spiced Meat
Potato Topping
8 russet potatoes, peeled and quartered
Salt and pepper to taste
1/2 cup milk
3 to 4 tablespoons butter + small pieces of cold butter to dot the top
Meat-Vegetable Filling
2 1/2 cups diced fresh carrots
2 cups frozen peas
2 pounds lean ground sirloin or ground lamb
Salt and pepper to taste
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 to 2 tablespoons vegetable oil
1 yellow onion, thinly sliced
3 1/2 cups chicken or beef broth
1/4 cup cornstarch mixed in 1/4 cup cold water
Preheat the oven to 400°. Put the potatoes in a large pot and add water to just cover, add salt, bring to a boil then reduce heat and simmer until the potatoes can be easily pierced with a fork, then drain and mash until most lumps are gone, adding milk, butter, salt and pepper, set aside.
For the meat and vegetable filling, blanch fresh carrots in boiling salted water until tender (5-7 minutes), rinse frozen peas briefly under hot water in a colander under hot water and drain well. Place the vegetables in a 14-inch oval or 13 x 9-inch baking dish.
Mix the meat with plenty of salt and pepper and the cumin, cinnamon and cayenne. Heat the oil in a large skillet, then add the meat to the pan in batches and brown (10-15 minutes), remove with a slotted spoon to a bowl and set aside.
Discard all but 1 tablespoon of the oil in the pan, then add the onion and cook until tender, add meat and broth and bring to a simmer, scraping up any brown bits on the bottom of the pan, add the cornstarch and simmer, stirring, until thickened. Taste and adjust seasoning.
Add the meat mixture to the baking dish, then stir to incorporate evenly. Cover with large spoonfuls of mashed potatoes or ribbons made with a pastry tube to cover evenly, then dot with butter. Bake until bubbly, then place under the broiler to brown for about 5 minutes. Serves 8 to 10 |
