1 lb of lamb, cubed
1 tblsp vegetable oil
1 large carrot, cut into small cubes
1/3 cup peas
1+¾ cups lamb stock
1 tsp Tony Chachere's Creole Spice
½ tsp garlic powder
1/2 tsp ground black pepper
1 tblsp plus a 1 tsp cornstarch
3 large russet potatoes, skinned and cubed
4 tblsp unsalted butter
2-3 tsp salt
¾ tsp ground black pepper
1/3 cup cream, half n' half or milk
1 tsp unsalted butter
Boil the carrot cubes until just about tender as they'll finish cooking in the completed pie. Drain and set aside.
In hot very hot skillet, add 1 tblsp high heat oil like vegetable, canola or peanut oil. Add half the lamb and sear on 2 sides then remove to a small bowl. Repeat the other half of lamb cubes.
Once the lamb is seared and set aside, as well as your carrots and peas, get a large sauce pot filled with water on the stove on high heat, add in the potato cubes and bring to a boil, in about 10 minutes the potatoes will be fork tender, check at the 8, 10, 12 minute mark so you don't end up with potato mush! Once they are fork tender, drain off the water completely and then put the potatoes back into the pot, add the 4 tblsp unsalted butter, ¾ of the cream or milk, the ½ tsp ground black pepper and 2 tsp of salt to start with. Mash the potatoes with butter and stuff, until they seem fairly smooth and smashed, remove the smasher and use a large spoon to stir it all togather adding more cream or milk if they are too stiff. Taste for salt content and add more if needed. Set potatoes aside.
Pre-heat your oven to 400°F.
In the same pan as you seared the lamb, heat up the lamb stock or whatever stock you are using. Add the 1 tsp of Tony's Chachere's Creole spice, garlic powder and 1/2 tsp black pepper and bring to a simmer. Now add the lamb cubes and juice from the lamb. Bring the stock back up to a fast simmer for 15-20 minutes or until the lamb is as tender as you like, in the last 5 minutes add the carrots and peas to the lamb and stock.
Now in a small bowl or cup mix the cornstarch with about 6-8 tsps of the hot stock only (no peas or lamb!). Once your cornstarch slurry is mixed well, turn the heat down to low and mix in ¾ of the slurry quickly into the lab, peas and stock and bring the mixture to a simmer. Keep stirring at this point, after 20-30 seconds the cornstarch slurry should have thickened up the stock, if you think it needs to thicken more add the rest of the slurry in, stirring quickly as you add it. You should now have a great gravy based lamb and vegetables for the bottom portion of your shepherd's pie.
Let's put it all together, in a 9 x 9" pan, add the lamb/gravy/vegi mix first. Making sure its evenly distributed, now add the mashed potatoes a small scoop at a time, first at the corners, then the center, then fill in the bare spots, grap a spatula and lightly smooth the potatoes over the entire top so you can't see any gravy/lamb mix. I then dragged a fork lightly over the top to give the top of the potatoes a chance to crisp up even more in the oven. Lastly add the tsp of butter to the center of the pie and place in your pre-heated oven at 400°F. for 20-25 minutes. I then moved it to my broiler for about 1-2 minutes to get that golden brown rows from raking the top with the fork! Remember, if you are bringing it out of the fridge, let it sit out at room temperature for 20 minutes before putting in the oven.
