Shepherd's Pie

largely influenced by Michael Chiarello's recipe


I love Michael Chiarello's idea of adding cinnamon to this traditional UK favorite.  While it might seem strange to follow the advice of a Napa Valley chef of Italian descent when preparing a British meal, bear in mind that great ideas often spring from odd places.  The warm spice gives such a special flavor to the dish.  I made this today because it's officially fall now.  The leaves are bright red outside, the air is chilly, and everyone is using their wood-burning fireplaces.






Filling:
1 T olive oil
1 lb minced beef, lamb or turkey (450 g)
1 large onion, chopped
3-4 carrots, chopped
2-3 stalks celery, chopped
1 T fresh thyme leaves
1/2 t ground cinnamon
sea salt and freshly ground black pepper to taste


Crust:
2 pounds Yukon gold potatoes (1 kg East Anglian Charlotte potatoes)
2 T butter
sea salt and freshly ground black pepper to taste
1-2 scallions, chopped
1 cup grated sharp Cheddar (medium or mature)
splash of chicken broth, water or milk


Preheat oven to 400F (200C).


If you have a 5-quart ovenproof Dutch oven, this is the time to use it!  You can make the dish on the stovetop and finish it off in the oven.  If you don't have one, don't worry.  Use a regular Dutch oven and keep a 9x13 pan ready.


Saute for a few minutes, then add carrots, celery and meat.  Add thyme and cinnamon, saute for about 8-10 minutes, until the meat is cooked through.  Add salt and pepper.  Take Dutch oven off the heat.


Peel the potatoes, cut them into large pieces and place them into a pot of cold, salted water.  Bring the water to a boil and cook the potatoes until they are tender (about 10 minutes).  The potatoes are ready when a knife easily goes through them. Drain the potatoes and return them to the pot.  Cover the pot with a clean tea towel to absorb the steam.  Leave the potatoes alone for 5 minutes during this time.  Then, add the butter and mash the potatoes.  Use a splash of chicken broth, milk or water if you need a little help bringing the mashed potatoes together.


If you have an oven-proof Dutch oven, just spoon the potatoes on top of the meat mixture.  If not, transfer the meat mixture into the 9x13 pan.  Spread the mashed potatoes evenly all over the meat mixture.  Sprinkle the scallions on top of the potatoes.  Bake for 30 minutes, then turn off the oven.  
Sprinkle cheese on top and leave in the warm oven for 5 minutes, until the cheese is melted and gooey.  If you like a golden brown crust, put the dish under the broiler for a couple of minutes.


Serves 6.