Cathal Armstrong's Shepherd's Pie - Andrew Zimmern

Name: Cathal Armstrong's Shepherd's Pie - Andrew Zimmern
Ingredients: 1 1/2 pounds lamb shoulder, trimmed of all fat and sinew, cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 yellow onion, chopped; 4 carrots, peeled and chopped 4 celery stalks, chopped; 2 tablespoons all-purpose flour; 4 cups lamb stock or store-bought beef broth; 3 russet potatoes, peeled and cut into 1/2-inch cubes (2 cups); 2 large fresh bay leaves; 2 tablespoons chopped fresh thyme leaves; 1 tablespoon chopped fresh rosemary leaves (see Notes on Herbs, opposite); 1 tablespoon chopped fresh oregano leaves; 4 russet potatoes, peeled and quartered 1 tablespoon salt; 4 large egg yolks; 1/2 cup unsalted butter; 1/2 cup heavy cream; Piccalilli, for serving (optional)

andrewzimmern.com

Cathal Armstrong's Shepherd’s Pie features slow-cooked lamb shoulder in aromatic vegetables and lamb stock, topped with rich mashed potatoes—no peas included. Perfect for a special...

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Ingredients

1 1/2 pounds lamb shoulder, trimmed of all fat and sinew, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 carrots, peeled and chopped 4 celery stalks, chopped
2 tablespoons all-purpose flour
4 cups lamb stock or store-bought beef broth
3 russet potatoes, peeled and cut into 1/2-inch cubes (2 cups)
2 large fresh bay leaves
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves (see Notes on Herbs, opposite)
1 tablespoon chopped fresh oregano leaves
4 russet potatoes, peeled and quartered 1 tablespoon salt
4 large egg yolks
1/2 cup unsalted butter
1/2 cup heavy cream
Piccalilli, for serving (optional)