Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
Your Account  |  Login

Shepherd's Pie

Recipe Date:
September 1, 2015
Serving Size:
6
Cook Time:
02:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 lbs Boneless Lamb Shoulder
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 tbsps Olive Oil
  • 8 tbsps Butter, unsalted
  • 1 Large Yello Onion, diced
  • 3 Carrots, diced
  • 3 Stalks Celery, diced
  • 2 Small Cloves Garlic, minced
  • 6 tbsps All Purpose Flour
  • 3 1/3 cups Beef stock (or broth)
  • 2/3 cup Dry White Wine
  • 2 tsps Fresh Rosemary, minced
  • 3 lbs Baking Potatoes
  • 1 cup Peas (fresh, or thawed frozen)
Directions

Pairing notes: The rich savory flavors of the lamb stew bring out the bright cherry notes of the Floodgate Pinot.

Chef's tip: We ask our local butcher to cut the lamb into 1/2 inch cubes and we increase the lamb to 3 lbs.  There is a typo in the recipe in the last sentance of the second paragraph. It should read: Return the lamb to the Dutch oven, cover, simmer on medium low, and cook until the lamb is tender for about 1.5 hours, but begin checking it at 45 minutes.  With the mashed potatoes, make sure they are really creamy so that they create the smooth top that browns really well.

Recipe link

Recipe and photo courtesy of williamssonoma.com, adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).