Shepherds Pie

recipe

Nov 28

INGREDIENTS:

MEAT FILLING:

2 lbs of ground lamb

2 Tbsp olive oil

1 medium onion, diced

1 shallot, diced

1-2 cloves of garlic, diced

2 carrots peeled and diced

Optional: 1 cup whole kernal corn (frozen or canned)

2 Tbsp of finely chopped flat leaf parsley

1 tsp finely chopped fresh thyme

1 tsp finely chopped fresh rosemary

1 ½ Tbsp all purpose flour

3 cups of beef or lamb stock

Salt & pepper to taste

POTATO TOPPING:

2 lbs of potatoes, peeled and cut

½ cup of milk

2 Tbsp butter

½ cup of grated cheddar cheese

Salt & pepper to taste

Start the filling:

In a large skillet, heat olive oil over medium heat. Add the ground lamb and brown the meat. Season with S & P. Remove from heat, and transfer cooked meat to a large bowl with a slotted spoon.

Add the onion and shallot to the remaining oil in the pan, cook until soft, but not browned. Then add the herbs and vegetables.
Stir in the flour, cook for 1-2 minutes.
Add the stock, and bring to a boil, scraping the browned bits from the bottom of the pan.
Add the meat back in and reduce the heat to low.
Simmer, uncovered, stirring occasionally for 20-30 minutes, until sauce is thickened. Season again with S & P.
Preheat the oven to 425 degrees F

Start the topping:

In a large saucepan, cook the potatoes in boiling, salted, water for 12-15 minutes, or until tender

Drain and mash, adding milk and butter, stir until smooth.
Transfer the filling into a large casserole dish (9 x 13) , or four individual ovenproof dishes.
Spread the mashed potato topping over the meat filling and sprinkle the top with shredded cheddar.
Bake at 425 for 10-12 minutes, until filling is bubbling!
Enjoy!

lambbakedcasserole

Brielle Killip