Shepherd’s Pie

Topping:

1          pound russet potatoes (about 2 medium), peeled and cut into large chunks               

1          small head cauliflower (about 2 pounds), cut into florets 

½         cup half-and-half

3          tablespoons unsalted butter

1          teaspoon kosher salt

½         teaspoon freshly ground black pepper

Filling:

1          tablespoon vegetable oil

1          tablespoon unsalted butter

3          medium carrots, peeled, sliced into ¼-inch half-moons

2          garlic cloves, finely chopped

1          medium onion, finely chopped

1          teaspoon kosher salt, divided

½         teaspoon freshly ground black pepper

2          sprigs fresh thyme, stems discarded and leaves finely chopped

2          pounds ground lamb

¼         cup tomato paste

½         cup red wine

1          cup beef broth, low sodium

1          tablespoon soy sauce, reduced sodium

1          cup frozen green peas

2          tablespoons chopped parsley, for garnish

Nutritional information per serving:
Calories 359 (59% from fat) • carb. 17g • pro. 18g • fat 24g • sat. fat 11g
• chol. 70mg • sod. 555mg • calc. 65mg • fiber 4g

1. Fill a large saucepan with cold water. Add the potatoes and bring to a boil over high heat. Once the water comes to a boil, add the cauliflower florets and reduce to maintain a strong simmer. Cook until the vegetables are very tender and meet no resistance when pierced with the tip of a knife, about 18 to 20 minutes.

2. Put the half-and-half and butter in a small saucepan over low heat until warmed through and butter is melted. Drain the potatoes and cauliflower in a colander and return to the large saucepan. With a potato masher, mash the vegetables to break them up, then add the warmed butter mixture, salt and pepper and continue to mash until the mixture is smooth. Set aside.

3. While the potatoes and cauliflower are cooking, prepare the filling.
Put the oil and butter in a large sauté pan over medium-high heat. Once the butter has melted, add the carrots, garlic, onion and ½ teaspoon of the salt. Sauté the vegetables for about 5 to 6 minutes until softened but no color has developed. Add the thyme, lamb, remaining salt and the pepper and cook until the lamb is browned and cooked through. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until it has reduced by half, 2 to 3 minutes.  Stir in the broth and soy sauce. Bring to a boil and reduce to a simmer; cook until sauce has reduced and thickened, about 12 to 15 minutes. Stir in the peas and remove from the heat. Adjust seasoning to taste.

4. Transfer the filling to a 13x9-inch baking pan and spread evenly to cover the bottom. Top with the mashed potato-cauliflower, spreading it evenly with a spatula to create a smooth surface that completely covers the filling.

5. Adjust the rack to position 2 and put the pan in the oven. Select Dual Cook, first set to Bake at 350˚F for 15 minutes, then to Broil at 500˚F for 10 minutes. Press Speed Convection, then Start, to begin baking.

6. Bake until it is heated throughout and the top is browned and has formed a crust. Garnish with parsley. Let cool 5 to 10 minutes before serving.