Shepherd’s Pie with Lamb

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Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

• 2 tbsp. olive oil
• 1 1/2 lb. ground lamb*
• 3 carrots*, cut into 1⁄4-inch rounds
• 2 leeks*, cut into 1⁄4-inch rounds
• 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
• 1 c. frozen peas
• 1 1/2 c. beef gravy
• Kosher salt and freshly ground pepper
• 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
• 5 tbsp. unsalted butter
• 1/4 c. milk*, plus more if needed
• 2 tbsp. freshly grated horseradish
• 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
• 2 oz. Parmesan, grated (1/2 cup)

 Instructions

1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.