Royal Shepherd's Pie

{"handle":"royal-shepherds-pie-recipe","title":"Royal Shepherd's Pie","seoTitle":"Royal Shepherd's Pie","seoDescription":"Reader request: Royal shepherd's pie. —Heidi James Plotkin, Malibu, California\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/5vle5kfRvaiWH6QmtF2ZbK/31623156b55480c20147a4b7b83a18e2/image_-_2022-06-03T124000.885.jpeg","ingredients":"

• 4 large russet potatoes, peeled and cut into 3/4-inch cubes
• Salt
• 1 tbsp. olive oil
• 3 tbsp. butter
• 1 lb. ground sirloin
• 1 lb. ground lamb
• Pepper
• 1 small onion, finely chopped
• 1 carrot, chopped
• 1 stalk celery, finely chopped
• 1 tbsp. Worcestershire sauce
• 2 tbsp. fresh thyme leaves, chopped
• 2 cloves garlic, chopped
• 1 tsp. ground caraway or whole caraway seeds
• 1 tsp. ground cumin
• 2 tbsp. flour
• ½ cup white wine or dry sherry
• 1 can (10.5 oz.) beef consommé or 1 1/2 cups beef or chicken stock
• ¾ cup sour cream
• ¼ cup fresh chives, chopped
• 1 large egg yolk
• 8 oz. shredded Gruyère or white cheddar
• ⅓ cup (a handful) fresh flatleaf parsley, finely chopped

","preparation":"

• Step 1 In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat. Salt the water and reduce heat a bit to keep the water at a gentle boil. Cook the potatoes until tender when pierced with a knife, about 15 minutes.
• Step 2 Meanwhile, heat a large castiron skillet over medium-high. Add the oil, one turn of the pan, then add 1 tbsp. butter. When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until browned, about 8 minutes. Season the meat with salt and pepper. Add the onion, carrot, celery, Worcestershire, thyme, garlic, caraway, and cumin. Cook, stirring often, until the vegetables soften, about 8 minutes. Stir in the flour. Add the wine and consommé and stir until thickened, about a minute. Reduce heat enough to maintain a simmer.
• Step 3 Turn on the broiler.
• Step 4 Drain the potatoes. Using a potato ricer or food mill, puree the potatoes back into the hot pot. Mix in the remaining 2 tbsp. butter, the sour cream, chives, and egg yolk; season.
• Step 5 Spread the potatoes over the meat and veggies in the skillet. Top with the cheese. Broil until the top is browned and the edges bubble, about 4 minutes. Top with the parsley. Serve the pie directly from the skillet.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}