Julian Bond’s Shepherd’s Pie
1/4 cup (65 mL) olive oil
1.1 lb (500 g) ground lamb (or ground beef if making cottage pie)
1 medium onion
2 medium carrots
2 sticks celery
2 cloves garlic
14.5 oz (411 g) can of chopped tomatoes
1 cup (250 mL) vegetable stock
6 dashes Worcestershire sauce
Salt and pepper to taste
1 small turnip
1 Bosc pear
5 medium Russet potatoes
5 Tbsp (75 mL) butter
1. Heat a large pan on medium-high heat. Add olive oil and ground lamb. Cook until lamb is brown, stirring occasionally. Remove lamb from heat, drain excess oil, and set aside.
2. Dice onion, carrots, celery, and garlic, and sauté over medium heat for about 10 minutes. Return lamb to pan and add tomatoes, vegetable stock, and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to low and simmer for 20 minutes.
3. Preheat oven to 350 ° F.
4. Peel and chop turnip and place in pot of cold water, with water just covering the turnip. Place on burner and bring to high heat. Boil for 12 minutes or until fork-tender. Drain.
5. Peel and chop pear, and place in roasting pan or oven-safe dish. Bake with whole, scrubbed potatoes for 35 minutes.
6. Cut each potato in half, scoop out the insides, and push through a potato ricer. Add turnip and roasted pear and push through potato ricer. Return mixture to pot and add butter. Stir until smooth and creamy.
7. Increase oven temperature to 375 ° F.
8. Transfer lamb-and-vegetable mixture to oven-safe casserole dish or divide among six single-portion oven-safe dishes. Spoon mashed-potato mixture over top and pat down with fork. Bake for 30 minutes, increasing heat to 425 ° F for final 5 minutes for golden crust. Remove from oven and let rest 10 minutes before serving.