Name: Shepherd's Pie
Cook time: 1 hr
Total time: 2 3/4 hr
Yield: Makes 6 servings
Ingredients: 10 oz pearl onions; 4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices; 2 lb boneless lamb shoulder, cut into 1-inch cubes; 2 teaspoons salt; 1/2 teaspoon black pepper; 5 tablespoons all-purpose flour; 3 1/2 tablespoons unsalted butter, softened; 2 tablespoons chopped garlic; 1/2 cup dry white wine; 1 1/2 tablespoons tomato paste; 1 cup beef broth; 1 cup water; 2 teaspoons chopped fresh thyme; 5 carrots, cut diagonally into 1/3-inch-thick slices; 2 medium turnips, peeled and cut into 1/2-inch pieces; 2 lb russet (baking) potatoes; 1/2 cup heavy cream; 1/2 cup milk; 3 tablespoons unsalted butter; 1 teaspoon salt; 1/4 teaspoon black pepper; a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk

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Shepherd's PieRita Maas

Active time: 1 hr Start to finish: 2 3/4 hr

Cooks' note:

• Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered. Bring to a simmer over low heat before topping with warm potatoes and broiling.

Recipe notes

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Recipe notes

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