January 14, 2016

Purging my draft recipe files: Shpherd's Pie

I saved this recipe back in 2008 to make not with lamb (I don't eat lamb) but with beef.

Shepherd's Pie

1 1/2 lb lamb, minced
1 onion chopped
1 carrot coarsely grated
1 T olive oil
1 T flour
1 t rosemary, ground or fine chopped
2 c beef, pork or vegetable stock
dash of Worcestershire sauce
2 russet potatoes, peeled and diced
1 stalk of celery, chopped
2 T butter
1 T grated cheddar cheese
sea salt and fresh ground pepper

Brown the lamb in a pan, stirring until cooked and crumbly. Remove with a slotted spoon to a plate. Saute the onion and carrot in the pan juices with a little oil if necessary until softened. Sprinkle in flour and cook for one minute then add the herbs and stock, stirring as it comes to a boil. Season and mix in Worcestershire sauce to taste then return the lamb and simmer for 15 minutes. Pour into a greased baking dish. Boil the potato and celery until tender, about 10-15 minutes. Drain and mash smooth  with the butter and salt and pepper. Spoon the mashed potatoes over the meat mixture, spreading with the back of a fork. Sprinkle with the cheese and broil until lightly golden and crispy.Print Friendly and PDF