Lamb & Parsley Shepherd's Pie..

Cooking Instructions

1 Cut the meat into 1/4-inch cubes. There should be about 3 cups. Set aside.

2 Heat the butter in a saucepan and add the onions, carrots, celery and parsley. Cook, stirring, until the onions are wilted.

3 Sprinkle with flour and stir with a wire whisk. Add the tomato paste, wine, stock, Worcestershire and pepper, stirring rapidly with the whisk. Let simmer 10 minutes and stir in the cubed meat and the corn. Cook 5 minutes longer.

4 Preheat the oven to 350F.

5 Put the meat and sauce in a 7-cup baking dish or casserole. Outfit a pastry bag with a round pastry tube--No. 7 or 8--and spoon mashed potatoes into the bag. Pipe the potatoes neatly and evenly on top of the meat mixture, covering it completely. Sprinkle evenly with cheese and place the dish in the oven. Bake 30 to 45 minutes, or until the dish is piping hot throughout and the cheese is melted. If necessary run the dish briefly under the broiler to glaze the top.

Wine Pairing(s)

Torreoria Tempranillo

Penascal Tempranillo

Almaden Blush Chablis

Beringer White Zinfandel

Longhop Boomerang Shiraz

Calvet Reserve Bordeaux

Librandi Cirò Rosato

Chateau D' Issan Margaux

Calera Pinot Noir

Domaine La Suffrene Cuvee Sainte Catherine