Colorado shepherd?s pie with Chef Jake Linzinmeir, Recipe Colorado shepherd?s pie with Chef Jake Linzinmeir

Colorado shepherd?s pie with Chef Jake Linzinmeir

Posted the 08/09/2008 04:49:09 By Savory Tv (Visit website)

Chef Jake Linzinmeir is Chef/owner of several restaurants in the beautiful ski town of Telluride, Colorado. Jake graduated from Cornell and has studied extensively in Italy, and recently has been featured in numerous Today Show episodes, as well as Bon Appetite. He currently is the featured chef for Amstel Light’s “Living Tastefully” campaign. In this video, rising celebrity Jake shows us how to make a classic comfort food, shepherd’s pie.

This recipe yields 6 large restaurant servings ? the recipe has been halved and can easily be doubled for large groups or leftovers!

Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:

2 pounds American Lamb, 1/2-inch dice

1 tablespoons vegetable oil or olive oil

11/2 large carrots, diced

1/4 large bunch celery, chopped

1 pounds pearl onions, whole

3 cups dark beer

1/2 cup tomato paste

5 cups lamb stock

6 1/2 cups chicken stock

21/2 tablespoons fresh rosemary, chopped

1/8 cup fresh thyme, chopped

Salt and pepper to taste

1 1/2 tablespoons granulated sugar

Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:

3 Yukon gold potatoes, rinsed, drained, shredded

4 ounces sharp cheddar cheese, shredded

2 1/2 ounces cream of chicken soup

2 ounces crème fraiche or sour cream

Salt and pepper to taste

Corn flakes as needed

2 1/2 ounces butter

Instructions for the Lamb:

In large pan, heat the oil over medium-high heat.

Add the lamb and brown, stirring occasionally. Remove lamb and drain.

Add the carrots, celery and onions to the pan; sauté until onions are translucent.

Deglaze the pan with the dark beer.

Stir in the tomato paste, bring to a slow boil.

Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.

Reduce the heat and simmer, reducing liquid by one-third.

For potatoes:

In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.

Spread into a 2″ hotel half pan or casserole dish.

Cover with layer of corn flakes and dot with butter.

Bake 35 to 45 minutes at 325ºF.

Cool or reserve warm if using immediately.

To assemble the Shepherd’s Pie:

Heat stew to desired temperature, place in oven-proof bowl.

Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.

Serve when ready.