Meat-and-Potato Lovers' Shepherd's Pie

By The Canadian Living Test Kitchen

139 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	414414 cal
pro	19 g19g pro
total fat	14 g14g total fat
sat. fat	6 g6g sat. fat
carb	56 g56g carb
fibre	7 g7g fibre
chol	48 mg48mg chol
sodium	507 mg507mg sodium
% RDI:	-
calcium	55 calcium
iron	2222 iron
vit A	2424 vit A
vit C	2020 vit C
folate	3131 folate

You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.

Ingredients

1 pkg dried porcini mushrooms 1 1pkg pkgdried porcini mushroomdried porcini mushrooms
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 lb lean ground beef 1 1lb lblean ground beef
1 lb ground lamb 1 1lb lbground lamb
2 oz pancetta , diced2 2oz ozpancetta, diced
1 onion , finely diced1 1oniononions, finely diced
2 celery stalks , finely diced2 2celery stalkcelery stalks, finely diced
2 carrots , finely diced2 2carrotcarrots, finely diced
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp crumbled dried rosemary 1 1tsp tspcrumbled dried rosemary or marjoram
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups cremini mushrooms , quartered2 2cups cupscremini mushrooms, quartered
1/4 cup red wine 1/4 1/4cup cupred wine or sodium-reduced beef stock
2 cups sodium-reduced beef stock 2 2cups cupssodium-reduced beef stock
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 tsp Worcestershire sauce 2 2tsp tspWorcestershire sauce
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
Topping
8 8Yukon Gold potatoYukon Gold potatoes, peeled and cubed
1/4 cup milk 1/4 1/4cup cupmilk or 10% cream
2 tbsp butter 2 2tbsp tbspbutter
1/2 tsp Dijon mustard 1/2 1/2tsp tspDijon mustard
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 leeks , thinly sliced2 2leekleeks, thinly sliced

Preparation

Soak dried porcini mushrooms in 1 cup (250 mL) boiling water for about 30 minutes or until softened.

Meanwhile, in large shallow Dutch oven, heat half of the oil over medium-high heat; brown beef, lamb and pancetta for 8 minutes or until no pink remains. With slotted spoon, transfer to paper towel-lined bowl. Drain fat from pan.

In same pan, heat remaining oil over medium heat; cook onion, celery, carrots, garlic, rosemary, thyme, salt and pepper for about 6 minutes or until softened. Stir in cremini mushrooms; cook until golden, about 6 minutes.

Stir in wine, scraping up brown bits; boil until no liquid remains. Stir in stock, tomato paste, Worcestershire sauce, porcini mushrooms and soaking liquid and meat mixture. Bring to boil; reduce heat and simmer, uncovered, for 25 minutes.

Whisk flour with 1/4 cup (50 mL) water; whisk into meat mixture and bring to boil. Boil for 5 minutes or until thickened. Scrape into 13- x 9-inch (3 L) glass baking dish.

Topping: In saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender. Drain and return to pot. Return to heat until no liquid remains, about 1 minute. Mash with potato masher; beat in milk, butter, mustard, salt and pepper.

Meanwhile, in small saucepan, heat oil over medium-low heat; cook leeks for 6 minutes or until softened. Stir into potatoes; spread over meat mixture.

Bake in 375°F (190°C) oven for 50 to 60 minutes or until potatoes are golden and slightly crusty. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.)

Source : Canadian Living Magazine: December 2007