Fresh peas have recently come into season in these parts and as I passed pile upon pile of satiny green pods at the farmers market, I felt a growing meat pie craving well up from the depths of my stomach.
Of all the meat pie variants, I have a particular affinity for the humble shepherd’s pie (which sometimes goes by the name “cottage pie”). Brimming with meat, gravy and topped with a cloud of fluffy mashed potatoes, there’s a lot to like about it. Better still, it’s much less fussy than its pie crusted brethren.
As regular readers have come to expect, I can’t leave well enough alone though, so I’ve borrowed some ingredients from the British Isles, the Iberian Peninsula and the Southern US to come up with my own unique take. If a Sunday roast and and sweet potato pie collided in a tapas restaurant, this might be their progeny.
It takes a bit of work, especially if you start with fresh peas that need to be shelled, but it’s almost as fun to look at as it is to eat and it has a nice balance of flavours. You can assemble the pie a day or two in advance, so it’s perfect for making ahead of a busy week, when you know you won’t have much time to cook.
Ingredients
or topping
-
2
sweet potatoes medium
-
2
ounces
Manchego cheese grated
-
salt pepper and
for gravy
-
2
tablespoons
cultured unsalted butter
-
2
tablespoons
flour
-
1
(+ 1/4) cup
stock low sodium (chicken, beef, or pork)
-
2
tablespoons
Cognac
for lamb
-
1
onion small finely chopped
-
3/4
pound
ground lamb
-
2
tablespoons
mint fresh minced
-
2
teaspoons
vinegar
-
1/4
teaspoon
sage ground
-
1/2
teaspoon
kosher salt
-
black pepper
-
1
cup
peas
Steps
-
Heat a large pot of water to a boil and boil the sweet potatoes whole until a fork easily passes through each one. When they're done, remove the potatoes and allow them to cool enough to handle. Peel the sweet potatoes then run them through a potato ricer or food mill to mash. Add the cheese and salt and pepper to taste.
-
For the gravy, melt the butter over medium low heat in a small saucepan. Add the flour and cook for about a minute, stirring constantly. Pour the stock and cognac in at once and whisk until smooth. Remove from heat and set aside.
-
For the lamb, heat a pan over medium heat and add a splash of olive oil. Add the onions and fry until translucent and fragrant. Add the lamb and use a spatula to break it up while frying until the meat is cooked. Add the mint, vinegar, sage, salt and pepper, then pour over the gravy. Cook over medium low heat stirring occasionally until the sauce has reduced a little and has become thick, about 15 minutes. Remove from heat and allow to cool. Stir in the peas.
-
Fill 5 ramekins 3/4 full with the filling, then spread the sweet potato mixture on top. At this point you can cover and refrigerate (or freeze) the pies until you are ready to eat them.
-
Preheat oven to 400 degrees F. Place the ramekins on a baking sheet and put in the oven until the top is lightly browned.
Meg says
Delicious! I love that they are topped with sweet potatoes!
Sneh | Gels Kitchen says
Beautiful recipe and photos! Gorgeous orange hues!!
Christie @ fig&cherry says
Fantastic! I’m in Barcelona at the moment and there’s an abundance of excellent Manchego cheese… I’ll make this if I can stop eating straight from the wedge while cooking 😉
diva says
ahhhh..this looks heavenly. i do love lamb but i’m more for cottage pie which uses minced beef instead just cause not everyone in my house likes the gamier lamb. 🙂 x
Christie @ fig&cherry says
Fantastic! I’m in Barcelona at the moment and there’s an abundance of excellent Manchego cheese… I’ll make this if I can stop eating straight from the wedge while cooking 😉
diva says
ahhhh..this looks heavenly. i do love lamb but i’m more for cottage pie which uses minced beef instead just cause not everyone in my house likes the gamier lamb. 🙂 x
Sean says
What a delicious take on an old favorite. I love sweet potatoes and this is an exciting way to change up an everyday dish
Sean says
What a delicious take on an old favorite. I love sweet potatoes and this is an exciting way to change up an everyday dish
emiglia says
Awesome colors! I would love love love to serve this to people (OK… and to eat it myself 🙂 )
colloquial cook says
I just LOVE how green those peas look 🙂
I also note a dark background on the top picture – that’s unusual on your blog but it works extremely well.
emiglia says
Awesome colors! I would love love love to serve this to people (OK… and to eat it myself 🙂 )
colloquial cook says
I just LOVE how green those peas look 🙂
I also note a dark background on the top picture – that’s unusual on your blog but it works extremely well.
David says
The author of this recipe has it wrong. Shepards pie isn’t sometimes called cottage pie. Cottage pie is made with beef not lamb. Good job though.
David says
The author of this recipe has it wrong. Shepards pie isn’t sometimes called cottage pie. Cottage pie is made with beef not lamb. Good job though.
Oeillustrations says
Yes, American person – please pay attention to David’s comment and amend your article! Cottage pie – BEEF (or as you refer to it, hamburger). Shepherd’s pie – LAMB. Regards from Wales.