Shepperd's Pie with caramelized onions and cheddar smash

     A true sheppard's pie is always made with lamb ; the similar dish made with beef is properly called a cottage pie. It is one of the most comforting and homey dishes around.
     Grated cheddar melted on top is not traditional, of course, but with all that great Shelburne Farms cheddar around, it was a natural and delicious addition. But if it is not available, any good cheddar will give a great result as well!

Serves 6-8

For the caramelized onions

• 3 tablespoons olive oil
• 2 pounds onions, thinly sliced crosswise into rounds
• 1 teaspoon coarse kosher salt

1. In a large, heavy-bottomed sauté pan or skillet set over medium heat, heat the olive oil until hot.
2. Add the onions to the pan and turn the heat down to medium-low ; sprinkle the onions with the salt, stirring frequently to make sure they Brown evenly, for about 30-40 minutes or until they are completely golden brown and soft.
3. You should have 1½-2 cups of onions ; set aside.

For the potato smash

• 3 pounds all-purpose potatoes, such as Yukon gold, scrubbed but not peeled and cut into 2-inch chunks
• 4 garlic cloves, smashed with the flat side of a knife
• 1 teaspoon coarse kosher salt
• ¼ cup unsalted butter, cut into 4 pièces

1. Select a large pot that can accomodate a steamer insert or heat proof colander large enough to hold your potatoes ; fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with salt.
2. Cover the pot, set it over high heat, and bring the water to a boil ; reduce the heat to maintain an active simmer and steam the potatoes for 25-30 minutes until they break apart easily when poked with a fork.
3. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot ; cover the potatoes with a clean dish towel and let them dry out for about 5 minutes.
4. Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not conpletely smooth ; adjust seasoning and set aside.

For the lamb filling and to finish pie

• 1 tablespoon olive oil
• 1½ cups diced carrots
• 2 pounds ground lamb
• 1½ teaspoons fresh thyme leaves, minced
• 1 teaspoon coarse kosher salt
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups chicken stock
• 1 cup grated cheddar

1. Preheat the oven to 400F.
2. In a large sauté pan or skillet set over medium-high heat, heat the olive oil until hot ; add the diced carrots and cook, stirring occasionally, for 8-10 minutes until softened.
3. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8-10 minutes until the meat is no longer pink ; carefully pour off all the fat and discard.
4. Sprinkle the flour over the lamb and cook for 1 minute, stirring ; then stir in the tomato paste and cook, stirring, for 2 minutes longer.
5. Pour the stock. along with 1 cup of the caramelized onions, increase the heat slightly and simmer, 2-3 minutes, until the gravy thickens slightly.
6. Spead the lamb into a shallow round or oval 3-quart casserole or a 9 by 13-inch baking dish ; spread the potatoes on top, distribute the remaining caramelized onions over the mashed potatoes, then sprinkle the cheddar evenly on top.
7. Bake until the top ia golden and crusty, about 20 minutes.

BON APPETIT