Description

Shepard’s Pie (Or Cottage Pie if made with ground beef) is a casserole make with a layer of flavorful meat and vegetables in gravy then topped with mashed potatoes and baled till golden brown. This is my Great Aunt Gingers recipe and I share it with you having found memories.

Ingredients

1-2 tablespoons Olive Oil 1 medium Onion 3 cloves Garlic, minced 2 Carrots - peeled and chopped 1 teaspoon salt ½ teaspoons Black Pepper 1½ pounds ground Lamb 1½ teaspoon Worcestershire 3 tablespoons Tomato Paste ½ teaspoon dried Rosemary ½ teaspoon dried Thyme 2 tablespoons AP Flour 1½ cups Beef Stock 1 cup frozen Peas ½ cup frozen Corn Topping: 3-4 large Russet Potatoes ½ cup Whole Milk 2-3 tablespoons Butter Salt & Pepper to taste

Instructions

Topping: Place peeled potatoes in a large pot with enough salted water to cover. Bring to boil and cook about 15 minutes or until tender, drain well. Add milk and butter and mash. Set aside to cool while you make the filling. Filling: Add olive oil to a large cast iron or oven ready sauté pan over medium low heat, add onions and sauté until they begin to soften, about 5 minutes. Add the garlic and sauté for 30 seconds. Add diced carrots and sauté for 5 minutes. Add the ground lamb, salt & pepper and brown, about 10 minutes. Add Worcestershire, tomato paste rosemary, thyme and stir to incorporate into meat and vegetable mix. Sprinkle flour evenly over meat/beg mixture and sauté for 2 minutes. Add beef broth and continue to cook until broth starts to thicken, 3-5 minutes. Spread mashed potatoes (Topping) evenly over filling and bake on 375 F for about 45 minutes or until potatoes are golden brown.

Serves

6-8

Shepard's Pie