The Fillmore Room
Try this shepherd’s pie recipe from The Fillmore Room.
Heat a medium sauce pan. Add the oil and the ground beef and lamb. Sauté on medium until browned, about 10-15 minutes. Remove the meats from the pan and reserve.
Drain most of the oil and add the carrots, celery, and onions. Sauté until softened and lightly browned, 3-5 minutes. Add the garlic and herbs and sauté until fragrant, 2-3 minutes. Add the tomato paste and sauté also until fragrant, 2-3 minutes. Add the red wine and Worcestershire sauce and reduce to dry. Season with salt and pepper. Remove all from the pan and return the pan to the heat to make the roux.
Heat the pan to medium and add the butter. Let the butter melt and foam slightly.
Add the flour and whisk until all incorporates. Cook the flour until slightly browned and smells like biscuits. Add the stock and whisk. Cook for 2-3 minutes until fully thickened.
Return the meat mix and fold together. Add fresh chopped herbs.
Peel the potatoes and cut into large cubes. Cook in boiling water until softened. Remove from the water in a colander and let steam for a few minutes to dry. In a food mill with fine holes, add the potatoes and process into a large bowl.
Heat the butter and cream and add to the potatoes. Fold to combine. Add the cheese and fold.
Spoon the meat mixture into 6 small oven proof ceramic baking pans. Top with the cheesy mashed potatoes and sprinkle paprika.
Broil for 1-2 minutes or bake for 4-5 minutes or until the top starts to brown slightly.