Lamb Shepherds Pie

Recipe courtesy of Chef Jeffrey Lang, Alchemist, Waterbury, Vermont.

Ingredients

1 lb. lean ground lamb
1 small yellow onion diced (about 1 cup)
1 tbsp. chopped garlic
1 tsp. chopped rosemary
1 tsp. chopped thyme
1 tsp. kosher salt
1/2 tsp. cracked black pepper
1 tbsp. extra virgin olive oil
1 cup of fresh corn kernels, cut off of the cob
12 oz. porter

Gratin Ingredients

1 lb. yukon gold potatoes sliced very thin (preferably on a mandolin)
1 tsp. chopped rosemary
Salt and pepper to taste
1/2 tbsp. extra virgin olive oil
1/4 cup grated parmesan cheese

Directions

In a large sauté pan over medium heat, sweat onion, garlic and herbs in olive oil. Add ground lamb and season with salt and pepper. Brown the lamb in the sauté pan stirring periodically to prevent the onions and garlic from burning. Add porter and corn and bring to a boil. Reduce heat and simmer for 7-10 minutes to reduce liquid and intensify flavors. Preheat oven to 375. Spoon the lamb stew into rare bit dished or french onion soup crocks 1/4" from the rim.

Toss potato slices with olive oil, rosemary, salt and pepper. Layer the seasoned potatoes on top of the lamb stew and place in the oven for 25 minutes. Pull out shepherd’s pie and top with parmesan cheese. Place back in the oven under the broiler for 3-5 minutes until the cheese begins to brown.