Jerk Lamb Shepherd's Pie
Yield: Serves 6
What you need:
- 3 red or yukon gold potatoes, about 1 ½ cups cut into ½ inch cubes
- Kosher salt
- 2 tablespoons butter (optional)
- 3 medium carrots, small dice
- 1 - 2 tablespoons olive oil or canola oil
- 1 bunch cooking greens, chopped (such as mizuna, chard, kale, mustard greens)
- 1 lb ground lamb (or beef)
- 1 - 1 ½ cups spring jerk marinade (below)
What you do:
- Place the cubed potatoes into a large stock pot and cover with cool water. Add a generous handful of kosher salt. Bring to a boil, lower heat to medium and cook until potatoes are fork tender. Drain. Using a ricer or potato masher, mash the potatoes, adding butter if desired.
- In a medium pot fitted with a steamer basket, add water to just above the basket. Bring to a boil. Add the carrots and a few pinches of kosher salt. Steam until the carrots are tender but still firm, about 5 minutes.
- In a large skillet, heat oil on medium high heat. Add the chopped greens and a pinch of salt and sauté until they are soft. Remove greens from pan and set aside.
- Using the same skillet, heat another tablespoon of oil. Add the ground lamb, breaking it up with a spoon until you have ½ inch crumbles. Season with salt and freshly ground pepper and sauté until cooked through.
- Add the jerk marinade to the lamb. Cook about 5-7 minutes until the marinade is absorbed into the lamb and the lamb breaks down further into smaller crumbles.
- Preheat the broiler. In an oven- proof casserole dish, layer the lamb, followed by carrots and greens and top with the mashed potatoes.
- Heat under the broiler on high for about 12 minutes or until the top is lightly browned and crisp.
To Freeze: Wrap casseroles tightly with plastic wrap. Label with contents and reheating instructions.
To Reheat: Thaw overnight or for at least 12 hours in refrigerator. Preheat broiler. Remove plastic wrap and broil under high for 12-15 minutes or until the top is lightly browned and crisp and the center is warmed.
Spring Jerk Marinade
Yield: ~ 4 ½ cups
What you need:
- 2 shallots or small spring onions, about ½ cup large dice
- 20 garlic cloves
- 1 bunch scallions, top ⅓ of green removed, roughly chopped
- 4 inch piece fresh ginger, peeled & roughly chopped, about ¼ cup
- ½ cup brown sugar
- ½ cup canola oil
- 6 tablespoons tamari soy sauce or shoyu
- ½ cup lime juice, approximately 4 limes
- 1 ½ ounces fresh thyme, leaves and tender stems only, approximately ½ cup
- 6-8 habanero peppers
- 6 tablespoons ground allspice
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground pepper
- 1 ½ tablespoons kosher salt
- ¼ cup water
What you do:
- Put all ingredients into the bowl of a food processor. Process on high until completely pureed.
- Taste and adjust seasoning as needed. Be judicious with the chili peppers. The heat level will intensify over time.
- Freeze unused portion for up to one year.