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Lobster Shepherd's Pie

Lobster Shepherd's Pie

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  • dinner
  • entrée
  • 6-8 servings
  • 75 minutes

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Lobster Shepherd's Pie

  • dinner
  • entrée
  • 6-8 servings
  • 75 minutes

Topping Ingredients

  • 2 pounds Yukon gold potatoes peeled and cut into 1” chunks
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 stick butter
  • ½ C milk
  • 1 egg yolk

Lobster Filling Ingredients

  • 2 tablespoon butter
  • 2 leek
  • 1 clove garlic (minced)
  • 3 tablespoons flour
  • 3/4 C lobster stock (use the paste and mix into water)
  • ¼ cup dry white wine
  • ½ C sour cream
  • 2 teaspoons fresh thyme chopped
  • 1 lb lobster meat (cut into chunks)
  • season with salt and pepper

Mashed Potato Topping Ingredients

  • 1/4 Parmesan cheese grated (about ¼ cup)
  • ¼ cup panko breadcrumbs
  • Additional fresh parsley

Directions

  1. Preheat oven to 375 degrees.
  2. Add potatoes to cold water in large pot over medium high heat. Once this reaches a boil, reduce to a simmer and cook for 15-20 minutes until a fork pierces through easily. Strain out liquid and put the potatoes through a ricer or potato mill. Stir in butter, milk, egg, and season.
  3. In another pot, sautee leeks in butter for 5 minutes over medium heat. Add garlic and cook until fragrant (2 minutes). Sprinkle flour over mixture and let cook for 2 minutes. Whisk in stock, white wine, and sour cream. Add minced thyme. Let cook for 5 minutes. Add lobster meat.
  4. Combine parmesan cheese and bread crumbs.
  5. Add lobster meat to ramekins, cover with potato mixture and sprinkle breadcrumb mixture on top. Bake at 375 for 25-30 minutes until top is browned. Sprinkle with parsley and serve.

Serves 6

Recipe by Chef Liz McCune of Eat Seattle.