Creamy Shepherds Pie
|Baking potatoes||1⁄4 Pound, peeled and quartered (3 Small Size)|
|Cauliflower||1 1⁄2 Pound, trimmed and cut into small florets to make 3 cups (1 Small Size)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon|
|For meat layer|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, coarsely chopped to make 1/2 cup|
|Carrot||1 Small, coarsely chopped to make 1/2 cup|
|Celery stalk||1 Small, coarsely chopped to make 1/3 cup|
|Ground lamb/Leftover cooked, trimmed and finely chopped lamb||2 Pound, uncooked|
|Oil cured black olives||2 Ounce, pitted and coarsely chopped (1/4 Cup)|
|Canned low sodium beef broth||14 1⁄2 Ounce (1 Can)|
|Thickener||1 1⁄2 Teaspoon (Thickenthin Not/Starch)|
|Chopped fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
1. For the topping Put potatoes and cauliflower in a large saucepan; cover with cold salted water and bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 12 minutes. Drain. Mash with a potato masher or put through a potato ricer. Add cream, butter, salt, and pepper. Stir just until smooth. Adjust seasonings to taste.
2. For the meat layer Meanwhile, heat oil in a large skillet over medium-low heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add lamb and increase heat to medium. Cook, stirring and breaking up meat with a spoon, until lightly brown, about 10 minutes. Drain excess fat.
3. Heat oven to 400°F. Add olives, broth, thickener, thyme, and salt and pepper. Increase heat to medium-high, bring to a boil, and cook until sauce reduces and begins to thicken, about 10 minutes. Adjust seasonings to taste. Transfer mixture to a heat- and freezer-resistant 3- to 4-quart baking dish. Spread mashed vegetables evenly over top. Dot with butter and dust with cheese. Bake until bubbly, about 20 minutes. Put pie under broiler for a minute or two to brown, if desired.