Ingredients:

Braised Lentil and Vegetable Stew: (Yield 1 gal)

½ lb                           Butter

1 lb                            Spanish onions, ¼-in dice

2 Tbsp                     Kosher salt

1 lb                            Carrots, ¼-in dice

½ lb                           Celery, ¼-in dice

2 Tbsp                     Minced garlic

1 tsp                         Mustard powder

2 tsp                         Chili powder

1 cup                        Bourbon, your choice

2 qt                           Water

2 cups                     Green lentils du Puy

1 ea                          Bay leaf

½ lb                           Portobello mushrooms, cleaned, ½-in dice

1 tsp                         Fresh ground black pepper

½ lb                           Peas, frozen

2 cups                     Heavy cream

 

Burbank Russet Mashed Potatoes: (Yield 5 qt)

5 lb                            Idaho® Burbank Russet potatoes, peeled

¼ cup                       Kosher salt

1 lb                            Butter

2 ½ cups                 Heavy cream

1 ½ Tbsp                 Kosher salt

2 tsp                         Fresh ground black pepper

 

Shepherd’s Pie Assembly:

1 cup                        Braised Lentil and Vegetable Stew

½ cup                       Burbank Russet Mashed Potatoes

2 Tbsp                     Egg wash

1 Tbsp                     Grated sharp white cheddar

1 Tbsp                     Chopped Italian parsley

 

 

Directions:

 

1. For the Braised Lentil and Vegetable Stew: In an 8-qt stock pot, heat the butter over medium-high heat. Once butter melts and starts to brown, add the onions and salt, stir well, and cook for 3 to 5 minutes, or until onions are translucent.
2. Add the carrots, celery, and garlic and cook for an additional 7 to 10 minutes, or until vegetables are soft and just starting to caramelize.
3. Add the mustard powder and chili powder and stir to incorporate. Cook an additional 2 minutes.
4. Add the bourbon, water, and lentils and bring to a low simmer. Add the bay leaf, portobello mushrooms, and season with black pepper; stir to incorporate. Continue to cook for an additional 30 to 45 minutes, stirring often, until the lentils are soft and the liquid has slightly thickened.
5. Add the peas and cream, bring back to a simmer, and continue to cook for an additional 10 minutes. Taste for seasoning, then cool.  
6. For the Burbank Russet Mashed Idaho® Potatoes: Place the peeled potatoes in an 8-qt pot and cover with enough water to cover by a few inches. Add ¼ cup of the salt to the water as well. Bring to a boil, then lower the heat to a slow steady simmer. Simmer the potatoes for 25 to 35 minutes, or until fully tender. Drain the potatoes and allow the steam to escape the potatoes for about 10 minutes.
7. Meanwhile, place the cream and butter in a 4-qt pot and bring to a simmer.
8. Place the potatoes in the bowl of a stand mixer. With the whip attachment, break up potatoes, then add the heated cream/butter mixture slowly to incorporate. Depending on the size of the potatoes, you may not use all of the cream/butter mixture; add just enough to make a good texture. Season with the 1 ½ Tbsp salt and pepper. Do not overmix, as you want the mashed potatoes light and fluffy. Reserve for final dish.
9. For the assembly, per serving: Place the Lentil and Vegetable Stew in a clean 16-oz mini cast-iron pan or some other ovenproof vessel. Using a piping bag with a star tip, spiral the whipped mashed potatoes into an even layer on top of the lentil and vegetable stew. Lightly egg wash the whipped mashed potatoes with a clean pastry bush. Evenly spread the cheddar cheese on top. Cover and refrigerate until service.
10. At service, place a shepherd’s pie in a 500 degree F oven for 8 to 12 minutes, until golden brown and it has an internal temperature of 165 degrees F.
11. Place on a lined round plate and garnish with the parsley.

 

Chef Notes:

The stew and the pie assembly can be done a day in advance and the pies can be held covered in the cooler.