The cheddar and leeks make this shepherd's pie

Shepherd’s Pie With Leeks and Irish Cheddar

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The original recipe for this is from Delia Smith, a U.K. food writer. Her recipes are phenomenal and it’s a crime that we don’t see more of her on this side of the pond. For more on Delia, visit her Web site at: www.deliaonline.com

I’ve modified it a bit from the last time I posted it in November to include a blend of meats, peas and a bit more spice. This dish, as outlined below, will easily serve 8 people – perfect for a St. Paddy’s day dinner.

For this recipe, I used 1 pound of lamb and 1 pound of ground turkey as a healthier alternative to beef.  One can of course make shepherd’s pie with any ground meat, but it’s the lamb that makes it; the subtle gaminess that plays through all the spices and toppings – the foundation upon which shepherd’s pie is really built.

1 lb lamb and lb ground turkey

2 tbs olive oil
2 medium yellow onions, chopped
3-4 carrots, chopped finely
2-3 medium sized turnips, chopped finely
1 cup peas (add toward the end).
1 tbs Thyme, adding more to taste as the recipe comes together
1 tbs parsley, fresh (dried will work as well, but in that case use double)

1 heaping tbsp cinnamon (The original recipe calls for a half teaspoon, but I really like the cinnamon flavor n in this dish and like to add a bit more. So, I might start with the teaspoon and  add then supplement to taste)

1 teaspoon bay leaf

1 tbs plain white flour
10 oz beef stock
1 ½ tbs of tomato puree (I like to add a small bit of water and the puree to a bowl and mix it up into a lighter paste. It makes it easier to mix to the remainder of ingredients)
salt and pepper to taste (I do this early to give these time to blend in. Use kosher salt if possible)
Apple cider vinegar (this isn’t in the recipe, but I like to add the smallest bit of apple cider vinegar if the above comes out a bit salty. Tough to tell with the meat and stock mixture. If you want to tone down the salt, the vinegar helps. But, this is up to you)

Topping:

2oz Dubliner Irish Cheddar, grated, but not too fine (I like to leave it out for a half hour, or so, before I use it. It opens up a bit)
2 Leeks cut into bits (three if you can only find the small ones. HOWEVER, green onions also work very well. In this case, chop enough to get good coverage on the top of the pie)
2lb mashing potatoes of your choice
2 oz butter (Don’t use too much and don’t use cream or milk as the mash needs to sit on top of the pie.)
Salt and pepper (I like the mash to be very peppery, but this up to you)

Use an oval or large rectangular baking dish.

Heat olive oil in a larger frying pan over medium heat. Fry onions until just colored. Don’t burn the edges. 5-7 minutes.

Add the carrots and the turnip and cook for about 5 more minutes, stirring every so often. Pull the veg when they look thoroughly cooked.

Brown meat in the pan. I like to do this in batches so you get good coverage and the pan doesn’t get too cold. Season with salt and pepper. Add the vegetables, cinnamon, thyme, parsley (NOTE: you may need to remove some fat depending on the meat you choose. If it looks overly fatty, remove some, not all, with a spoon. This wasn’t an issue with the turkey).

Add the flour to soak up the juices. Gradually add the stock while stirring. Add the tomato puree. Put a lid, turn the heat down to simmer/low and heat for about 25 minutes.

While this is simmering, make the topping.

Chop the potatoes into quarters, add salt to boiling water and Cook potatoes for 20 minutes until tender.

(If you choose, now is when to give the leeks a quick 2-3 minutes on medium heat just to break them down a bit. Your choice. The green onions won’t need it.)

Pre-heat the oven to 400.

When the potatoes are done, return to pot, covering with tea towel for 5-7 minute to absorb the steam.

Add the butter and pepper and mash to a smooth, but not cream, consistency. Taste and add salt and pepper as needed (you can also add other herbs here, if you like)

Uncover the meat mixture and let some of the liquid cook off for 2-3 minutes (this would be the time to add the peas, if you choose). When it looks like a thick chili consistency, spoon into a buttered dish (a quick spray of pam will do). Level the meat mixture out so that it’s even. Spoon the mash mixture over the top, spreading so that it’s even and covers the meat to the dish rim. Sprinkle the leeks or onions on top of the potatoes and scatter the grated cheese over the leeks.

Bake until the cheese is gold brown with a slight crust and the dish is bubbling.

NOTE: This dish will stay hot for a long time. Give it some time to set outside the oven in the kitchen as it will be too hot to eat immediately out of the oven.

Serve with peas, a bitter lettuce salad with a simple vinaigrette and crusty bread fresh from the oven.

Pair with Leffe Belgian Beer or Irish Stout. This also handles a nice spicy malbec, chianti, or not-too-oaky Cab.

A pocket full of goodness

• 6-8 dough rounds from a package of La Saltena pre-made empanada dough,
• 1 cup chicken, shredded
• 2 small-medium sized leeks
• 2 Tbsp D’Artagnan White Truffle Butter
• 2 Tbsp White Truffle Oil
• 1 egg yoke, beaten

When in season, I try to use leeks as often as possible. Onion-like, and a distant cousin of asparagus, their texture is delicate and their flavor is subtle yet undeniably distinct.

Here’s a cool entry about leeks on Eat the Seasons

Leeks are also quite versatile. Use them in any recipe that calls for onions for a change of pace, and perhaps a more subtle flavor. I find that they also pair quite well with the earthiness of truffle – in this case truffle butter and truffle oil.

The shredded chicken adds depth of flavor and makes the empanada more of a complete snack or, when paired with a fresh salad, a light lunch.

Cook and shred chicken. You can also use leftover chicken breasts or chicken thighs. Either white or dark meat will work. I had leftover chicken thighs that I’d braised in a touch of white wine and chicken stock. They worked well.

Remove darkest part at the top of the leeks. Wash thoroughly to remove dirt within the leaves. Cut leeks lengthwise down the middle, then dice into quarter inch pieces. Heat truffle butter on low to medium in a saute pan and add leeks, cooking gently until warmed through and ever so crunchy when you bite them. Do not overcook.

Remove from heat and fold leeks into chicken. Add the truffle oil as you go.

Roll out empanada dough on floured surface. Two light turns of the dough should work. brush the upper and lower lips of the dough circle, and add 1.5 to 2 heaping tablespoons of the chicken and leek mixture.

Dip your fingers in water and fold over the dough to seal. Use a fork or the back edge of a butter knife to make small slits (don’t cut through the dough) on the fold all the way around.

Brush beaten egg over the empanada.

Add to a 425 degree oven and cook for 15-20 minutes, depending on the oven.

Remove from the oven and let sit 2-3 minutes. Drizzle a few drops of truffle oil on top and the warm empanadas will emit a heavenly smell.

Serve with salad and a floral white wine.

However, for a wonderful vegetarian option, replace the chicken with cooked potatoes, or, simply use only the truffle butter leeks on their own.

Here’s a link to Foodista’s page on Leeks, including some fabulous photographs:

And, here are a few other foodies’ cool leek recipes:

• In the Making’s Panko Fried Flounder with Caramelized Leeks
• Palate to Pen’s Rose Risotto with Porcini Mushroom and Leeks
• Off the Meat Hook’s Seared Sea Scallops with Melted Ginger Leeks and Crispy Mushrooms