Cuisiner avec Crosby Roamann : pâté chinois

When I was probably around 10-11, my parents took me to London for the first time, and we wandered into a charming, old English pub warmed by a crackling fire. They recommended shepherd’s pie, promising I’d love it. The moment that hearty, savory dish arrived, topped with creamy mashed potatoes, I was hooked. Each bite felt like a hug, a perfect blend of comfort and flavor in that cozy pub in the middle of winter. That memory still warms my heart, reminding me how food can create moments that last a lifetime. This dish is fairly easy to make and over-delivers on comfort food vibes. Enjoy!

Ingredients

• 1 tablespoon each Olive oil and butter to sauté onions
• 3 Cloves garlic optional
• 1 lb ground lamb
• 1 lb ground beef
• 1 medium onion, chopped
• 1 box/can of chopped tomatoes
• 1 tablespoon each rosemary, sage, thyme, sea salt
• Pepper to taste
• 1 bag of frozen peas and carrots
• 3 medium russet potatoes, peeled, sliced, and boiled for mashed potatoes with butter and sour cream
• 2 cups grated shard. Cheddar cheese

Preparation

• Melt the butter and olive in a large skillet over medium-high heat
• Saute the onions (and garlic) for 10 minutes, just until they start to brown and stick to the pan, then remove the onions from the skillet
• Add the ground beef and lamb together and season with salt and dried herbs, and brown the meat all over, about ten minutes, crushing and turning the meat as you go.
• Add the box of chopped tomatoes and stir to bring the meat and tomatoes all together
• Let this simmer for 15 minutes, stirring occasionally.
• Meanwhile, prepare your mashed potatoes topping by boiling your peeling and sliced potatoes in just enough water to cover them. When they are soft and crush easily (about 10-15 minutes), pour off the remaining water, return the potatoes to the pot, and add about 1/3 cup each of butter and sour cream. Mash these all together with a hand masher and fork for a soft and creamy consistency.
• At the end of the simmer, add one bag of frozen peas and carrots, and bring the mixture all together.
• When the meat sauce and the potatoes are ready, assemble your Shepherd’s pie ~ layer the bottom of a 9×13 metal pan evenly with your meat sauce (about 1/2 inch thick), then apply a 1/2 inch thick layer of mashed potatoes on top. Sprinkle the top of the mashed potatoes with grated, shard cheddar cheese.
• Bake at 350F for 35-45 minutes, until the cheese topping is melted, lightly browned, and the meat sauce is bubbling up around the edges of the dish.