MINI BEEF AND LAMB
SHEPHERD'S PIE
Serve With: Murrieta's Well, 2012
Touriga, Livermore Valley
Serves 6 full size or 12 minis
STEW
• ½ lb. ground lamb
• ½ lb. ground beef
• Oil for skillet
• 1/2 cup flour
• 1 tsp. salt
• ½ tsp. pepper
• Pinch of each: cinnamon,
allspice, coriander
• 1 medium onion, diced
• 1 shallot, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 Tbs. butter
• ½ lb. potatoes, scrubbed
and diced
• 4 small carrots, peeled
and diced
• 1 cup dry red wine
• 1 cup water
• 1 sprig each: fresh rosemary,
marjoram, thyme
POTATOES
• 2 lbs. potatoes, peeled
• 3 Tbs. butter
• 1 cup light cream
• 1 egg
• Boil non-stew potatoes until soft.
• While potatoes are boiling, prepare
stew. Season lamb/beef with salt and
pepper. Heat bit of oil in a 10-inch skillet
on high heat. Add lamb/beef and brown
thoroughly.
• Mix flour, salt, pepper and dry spices
and stir well. Drop in all vegetables,
herbs and liquids. Cook until tender.
Scoop into skillet, ramekins or baking
pan.
• Mash potatoes with butter and cream
over low heat. When potatoes are
smooth, beat in egg and season to taste
with salt and pepper; set aside.
• Bake uncovered 25-30 minutes, until
peaks of potatoes are toasty and brown.
Let set 5-10 minutes after removing from
oven and serve straight away.
