HIGHLIFE FOR LOWLIFES GUIDE TO COOKING: Sheppard’s Pie

Rochester’s Public Market – My happy place

Rochester’s public market offers a wide variety of vendors, shops, cafés, eateries, performers and artist spaces and is a core feature in the cities unique cultural identity.

One of my favorite things about living in downtown Rochester is spending every Saturday morning at the Public Market, which has served the community at its 280 N. Union Street site since 1905. The city-run market is where I do about 80% of my weekly shopping and once you learn how to navigate its eccentricities it is truly a joy to be part of the unique community and culture that it attracts.

Every “regular” at the market has their own time tested routine. When they go, what vendors they stop at, what shops they go in and what shops they don’t. Where they get coffee, where they eat… everyone walks a different, unique path at the market. That is just part of the diversity the market offers that makes it such a special place.

Once you put in enough time at the market you start to see familiar faces and in turn your face becomes familiar to others. Vendors and shop owners learn your name, your preferences, you develop relationships that go much deeper than your typical grocery store encounters. The vendors, shops and café culture you experience at the market are only part of the overall community experience. There are also the fellow regular market shoppers that you inevitably develop familiarity with. They smile when they see you and they take notice if they don’t for a few weeks. It can be deeply satisfying to feel like you belong to a diverse community such as the one that the market offers us, to be part of something bigger and interconnected. Food may be the common draw brings everyone in, but there is much more to the market than good deals on produce, meat, coffee and artisan bread.

The commitment to the local art world that the market has is also worth noting. The various galleries, creative spaces and art-based programs the market shelters is an invaluable addition to our city and collective culture here in Rochester.

The market embraces all of the good, creative, artisanal, local and season qualities that our city and the surrounding areas have to offer. It can be tricky to learn the ins and outs of the market, but is well worth the time spent exploring.

The Public Market is open Tuesday, Thursday and Saturday and hosts a variety of special events throughout the year. More information can be found at www.cityofrochester.gov/publicmarket.

Sheppard’s Pie

Warm, hearty and simple one pot finish makes Sheppard’s Pie a winter winner in my house. Sometimes referred to as “Cottage Pie” this classic can be made in an infinite variety of ways, but in my opinion should only be made with minced or ground lamb. Often this is substituted with beef, pork or a mixture of the two. Some other versions use venison, boar, and veal. While any substitution is possible, I strongly recommend sticking to the traditional use of lamb as the protein of the dish. My favorite way to make this is using a large cast iron pan to sauté the base ingredients but also to bake off and serve the finished pie.

You will need:

• 1 LB Ground (or minced) Lamb
• 3-5 Medium yukon gold potatoes 
• 1 large yellow onion (diced)
• ½ cup Green Onion (thinly chopped) 
• 1 clove garlic (minced)
• 1 cup carrots (diced)
• 1 cup shelled green peas
• 1 TBSP fresh English thyme leaves
• 1 TBSP fresh chopped Sage
• 1 TBSP fresh chopped Rosemary
• 1 stick unsalted butter
• ½ cup Sour Cream
• Smoked paprika
• Olive Oil
• Salt/pepper to taste

Special equipment:

• Large Pot 
• Cast Iron Pan (#8)
• Food mill, ricer or potato masher
• Mixer

Part 1 – Potatoes

Fill a pot with water, add in a tbsp. of salt and bring to a boil on high heat on stovetop. Add in the potatoes and boil until fully cooked (20-30 min). Once cooked, drain and individually process the cooked potatoes, skin on, through the large setting of your food mill or ricer into a large mixing bowl. (Alternatively, using a hand masher, thoroughly mash the potatoes skin on in a large mixing bowl.) Stir the potatoes into an even uniform paste, add in the butter, sour cream, green onion and salt & pepper and whip the mixture using a mixer until you have a smooth, even and fluffy consistency (about 5 min), set aside.

Part 2 – The Base

On stovetop heat a cast iron pan on medium heat with about 2 tbsps. of olive oil, add in the chopped carrots and sauté for about 3 min, then add in the garlic and onion, continue to sauté about 5 more min. Add in the lamb and sauté until lightly brown and loose but without fully cooking the meat. Add in the thyme, rosemary, sage and salt and pepper to taste and mix thoroughly. Top with the fresh peas and remove the pan from heat, set aside.    

Part 3 – Pie

Preheat oven to 400 degrees. Take the cast iron pan containing the par-cooed base mixture and evenly add in the mashed potato mixture covering the base completely with potatoes. Dust the top of potatoes with smoked paprika and salt and pepper. Bake in oven for 30-40 min until golden brown and bubbling. Remove from oven and let stand 5 min before serving.

Between Now and Then sharpen your blades and chew the fat at https://www.facebook.com/HighlifeForLowlifes/

J.Nevadomski is an accomplished musician, artist, art director and gallery curator from Rochester. He has recorded with musicians from all over the world for his project “The Fragile Path” and is a veteran artist whose paintings have been featured in galleries, newspapers and exhibitions throughout the Rochester area. In 2012 he was the “artist guest of honor” at RocCon: Rochester’s Anime, Sci-Fi and comic book convention. He is on the board of directors for Flower City Comic Con (FC3) serving as art director, is the resident curator for the art gallery at Bread & Water Theatre, lives in the Park Ave area of Rochester, keeps a yearly urban vegetable garden and regularly cooks and hosts dinner parties for friends and colleagues.