Shepherd’s Pie

Posted on Jan 6, 2014 in DIY, Savory | 2 comments

Shepherd’s Pie

Happy New Year everyone! As I’m sure many of you have also done, I’ve put together a short list of resolutions for this coming year.

 

  1. Exercise more-especially cardio (ew)
  2. Spend more time with family
  3. Set aside more time for things that are important to me-including this blog!

 

And of course one more added this week….

 

  1. Don’t freeze to death.

 

It’s a little bit unnerving to look at the weather forecast and not only see the temperature lows in the negative numbers but the highs as well! In the interest of resolutions number three and four, I’ve decided to share a recipe that makes me feel warm just thinking about it.

 

It might not be fancy, but if you want to be warm, full, and happy Shepherd’s Pie is a classic for a reason. There’s really not much that can beat the luscious flavor of lamb mixed in with vegetables in a tangy gravy topped with heavenly mashed potatoes. And if you have some leftover mash from dinner the night before, this dish is even easier to make. Enjoy

 

 Plated Shepherd's Pie

 

Mashed Potatoes

6 or 7 medium red potatoes

1 tablespoon butter

¾ cup milk

2 cloves of garlic

salt and pepper to taste

 

Filling

Approximately 1 lb ground lamb

1 medium onion

3 or 4 medium sized carrots

1-11/2 cups frozen peas

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

salt and pepper to taste

4 tablespoons flour

6 tablespoons milk

 

If you are using leftover mashed potatoes for this recipe, simply warm them up, set them aside, and proceed to making the filling. Otherwise, bring a pot of lightly salted water to boil. Cut your potatoes (peeling is optional) into large chunks and add to the boiling water. Cook your potatoes ten to fifteen minutes until they are fork tender. While they are cooking, peel and mince the garlic cloves.

 

Once the potatoes are done cooking, drain then dump them back in the cooking pot and add the butter. Using a whisk start to break down the potatoes. Add in the milk, garlic, salt, and pepper then begin whisking until everything is uniform. Set aside.

 

Ground Lamb

 

For the filling, begin by browning the lamb in a skillet. While it is cooking, chop your onion and carrots. Add the onion to the lamb, followed by the carrots, cooking until the onion is translucent and the carrots tender. Finally, add the frozen peas, Worcestershire sauce, dried thyme, and salt and pepper.

 

Shepherd's Pie Filling

 

In a separate bowl whisk together the flour and milk until smooth. Pour the mixture over the lamb mixture and cook for about a minute while stirring. Remove the filling from the heat and transfer to a baking dish (I used a nine inch round Pyrex deep dish but any sort of baking dish or ramekin will work). Top the filling with the mashed potatoes. Bakes at 350 degrees for about twenty minutes or until the top of the potatoes are toasty and lightly browned. Remove from the oven and cool slightly before serving. To fancy it up a bit, bake in ramekins that can then be served individually whole. Either way, I hope you enjoy this hearty classic as much as I do.

 

Baked Shepherd's Pie

 

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2 Comments

  1. 1-8-2014

    This looks assume! I am hungry for it reading the recipe. You are right, it is perfect for a cold day or ANY day.

  2. 1-21-2014

    This looks ymmmmmmy! I love your tip about left over mash potatoes! So smart!!!! Can’t wait to make this and have a dark craft beer or glass of red wine with it!

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