Shepherd's Pies with Lamb

Name: Shepherd's Pies with Lamb
Prep time: 30 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 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)

By Wolfgang PuckPublished: Feb 1, 2012

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John Kernick

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 35 mins

Cal/Serv:

524

"You can't go wrong with shepherd's pie," says Puck, who grew up eating a version in Austria. "The beauty of it is that you can use any leftover meat and vegetables." His update combines ground lamb with leeks and Swiss chard — and spices up plain spuds with freshly grated horseradish.

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Ingredients

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 cup frozen peas
1 1/2 cups 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 cup 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)

Directions

1. Step 1In 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 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. Step 2Preheat 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. Step 3Transfer lamb mixture to eight 4-inch ramekins or an 11-inch deep-dish pie plate. Spread mashed potatoes over lamb mixture.
4. Step 4In 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.