3. Shepherd’s Pie
What you need for the stew:
2 tbsp olive oil
2 and a half pounds of lamb shoulder or leg cut into one-inch chunks
4 and a half tsp salt
A tablespoon each of pepper and cumin
15 cloves of garlic minced
One and a half cups beef broth
One pound cremini mushrooms
3 pounds leeks, thinly sliced
2 cups finely chopped celery root
1 and ½ cups chopped cauliflower
1 and ½ cups chopped carrots
½ cup finely chopped mint
A 12-ounce jar of roasted peppers
1 and ½ cups slivered almonds
For the topping, you will need 5 cups of warmed mashed potatoes and the zest of two large lemons.
To make:
Heat the oil in a six-quart pan until it shimmers. Place the lamb in the pot in a single layer. Sprinkle with salt and pepper. Cook the meat until browned, around two or three minutes. Add in the cumin, garlic, and broth. Reduce the heat to simmer and add in the vegetables and season with salt and mint. Cover the pot and cook until all of the vegetables are soft to the touch and the meat is completely tender.
This takes around four to four and a half hours. Skim the fat while it is cooking. Add about a cup of the liquid from the stew to a food processor or blender. Add in the peppers and the almonds and blend until creamy. Add this mix to the stew and stir. Heat the oven to 425 degrees F. Add the lemon zest to the mashed potatoes and stir. Spread the mashed potato topping over the stew. Sprinkle with almonds. Bake for about 10 to 15 minutes or until the potatoes are browned.