Shepherd's Pie with Puff Pastry Crust
Main Dishes • European
Description
Instead of pastry, you can cover it with a layer of mashed potatoes (750 g). A vegetarian version of the pie, sometimes called 'shepherd's pie', can be made using soy or other meat substitutes (tofu, corn).
Ingredients
- Lamb 20 oz
- Wheat Flour 2½ cups
- Vegetable Oil 2½ tablespoons
- Shallot 20 oz
- Leek 2 stalks
- Garlic 2 cloves
- Turnips 4 pieces
- Celery stalk 1 piece
- Red Grape Juice 5 fl oz
- Chicken Broth 10 fl oz
- Worcestershire Sauce 1 tablespoon
- Dijon Mustard 1 tablespoon
- Bouquet Garni 1 bunch
- Parsley 0 oz
- Phyllo Dough 5 oz
Step-by-Step Guide
Step 1
Preparation. Trim the fat from the lamb and cut it into 2 cm cubes. Peel the shallots, carrots, and celery. Chop the shallots coarsely, cut the carrots and celery into sticks about 3-4 cm long. Slice the leek into thick pieces.
Step 2
Lightly coat the meat in flour. Heat 1.5 tablespoons of vegetable oil in a large ovenproof pot or deep skillet over medium heat. Sear the lamb in batches until browned on all sides. Remove with a slotted spoon and set aside.
Step 3
Add the shallots to the fat remaining in the pot and sauté, stirring frequently, for 5-8 minutes until light brown. Add the garlic, carrots, and celery.
Step 4
Pour in the red wine, increase the heat, and cook until almost all the wine has evaporated. Then add the broth, Worcestershire sauce, mustard, and bouquet garni. Return the lamb to the pot along with any juices. Bring to a boil, reduce the heat, and simmer for 20 minutes.
Step 5
Add the leek, stir, and cook for another 10 minutes. Season with salt and pepper to taste. Preheat the oven to 190°C.
Step 6
Remove the bouquet garni, transfer the mixture to a 1.75 L baking dish, add the parsley, and stir.
Step 7
Cut the phyllo dough sheets into 9-12 cm squares. Lightly brush one side of the squares with the remaining oil, crumple them slightly, and place them oiled side up on the filling. Bake for 25-30 minutes until the pastry is crispy and golden.
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