Lobster Shepherd's Pie
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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
- Preheat oven to 375 degrees.
- 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.
- 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.
- Combine parmesan cheese and bread crumbs.
- 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.
