Shepherd's Pie

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Shepherd's Pie

This past weekend, I picked up some wonderful ground lamb from my friends at Massey Creek Farms. I had a couple of ideas on how I wanted to use it and finally decided on Shepherd's Pie. The decision was really quite easy since this dish has savory meat and vegetables in a rich gravy topped with buttery mashed potatoes...oh yes, bring it on! I made my own mashed potatoes but you can certainly use store bought and just add a little flavor with butter and seasoning. Shepherd's Pie is comfort food at it's best!

Shepherd's Pie

• Mashed Potatoes
• 1 1/2 pounds russet potatoes
• 1/2 cup half-and-half or milk
• 3 tablespoons unsalted butter
• 1 cup sour cream
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Peel potatoes and cut into chunks.
• Place in saucepan and cover with cold water. Cook on high heat until fork tender.
• Drain potatoes in a colander and return to saucepan.
• Mash potatoes then add half and half, butter, sour cream, salt and pepper. Continue to mash until smooth.
• Set side until meat mixture is done.
• Meat and Vegetables
• 1 tablespoon olive oil1 lb ground lamb
• 1/2 lb ground beef1 large onion - chopped2 large carrots - chopped
• 2 stalks celery - chopped1/2 teaspoon dried thyme
• 1 teaspoon salt, 1/2 teaspoon pepper2 tablespoons tomato paste2 tablespoons Worcestershire sauce
• 2 tablespoons flour1 cup beef or vegetable stock

Pre-heat oven to 375 degrees.

Saute carrots, onion and celery in the olive oil till tender.

Add meat and cook until browned. Drain off any fat.

Add thyme, salt and pepper.

Add tomato paste and Worcestershire sauce, mixing well.

Sprinkle with flour and stir through.

Add stock and bring to a low boil.

Cook for approximately 15 minutes, allowing liquid to reduce.

Layer meat in bottom of an oven proof dish.

Spoon mashed potatoes over top of meat mixture.

Bake for about 20 minutes or until the potatoes are brown on top.

Can use broiler for extra browning on potatoes.