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Shepherd’s pie

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Try cooking something new for dinner tonight. This shepherd’s pie will require you some time in the kitchen but the end result and the taste will be so worth it.

INGREDIENTS

MEAT FILLING:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 lb. ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup lamb broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

POTATO TOPPING:

  • 1 ½ – 2 lb. potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

DIRECTION

MAKE THE MEAT FILLING.

  • Put oil in a big skillet and heat for two minutes at medium-high. Add the onions. Cook for 5 minutes while occasionally stirring.
  • Use a wooden spoon to mash up the ground lamb before adding it to the skillet. Add Salt, pepper, and the herbs parsley, rosemary, and thyme. Stirring regularly, cook the beef for 6 to 8 minutes or until it is browned.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Tomato paste and flour are added. Stir until all of the tomato paste has been thoroughly mixed.
  • Frozen corn, peas, and carrots are added along with the broth. The liquid is heated until it boils, then it is simmered. 5 minutes of simmering with periodic stirring.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING.

  • In a big pot, add the potatoes. Potatoes are submerged in water. Water is brought to a boil. Simmer for a short while. Cook for 10-15 minutes, or until potatoes are soft to the fork.
  • In a colander, drain the potatoes. the potatoes back into the hot pot. In order to evaporate any remaining moisture, give the potatoes a minute to rest in the heated pot.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE.

  • Into a 9×9 (or 7×11) inch baking dish, pour the lamb mixture. It should be dispersed evenly. On top of the meat, spoon the mashed potatoes. Spread with care to create a uniform coating.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.