SHEPHERDS PIE
Shepherds Pie is a hearty, rich, flavorful meal that everyone has heard of but few have included in their recipe file. I hope to change that with this delicious recipe that you will want to put on your meal rotation.
Servings: 4 people
Ingredients
SHEPHERDS PIE
- 1 pound ground lamb
- 1 medium onion diced
- 4 cloves garlic minced
- 2 carrots peeled, chopped into small pieces
- 1 1/2 cups beef stock divided
- 1 1/2 tablespoons Worcestershire Sauce
- 2 tablespoons Tomato paste
- 1 tablespoon rosemary chopped fine
- 2 teaspoons fresh thyme
- nutmeg just a pinch
- 1/4 teaspoon red pepper flakes more if you want more heat
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 3/4 cup frozen corn
- salt and pepper to taste
MASHED POTATOES
- 4 russet potatoes peeled and cut into cubes
- 1 tablespoon salt
- 4 tablespoons butter melted
- 1/2-1 cup heavy cream the amount will depend on the size of potatoes, start with a half cup and add as necessary
- 2 tablespoons horseradish
Instructions
SHEPHERDS PIE
- In a 10-inch cast-iron skillet over medium heat, saute the onions until translucent.
- Add the carrots and garlic. Saute for 4-5 minutes.
- Pour in 1/2 cup beef stock and simmer until most of the stock is absorbed.
- Add the lamb, break apart with your spatula and cook until the lamb is no longer pink.
- Add the Worcestershire Sauce, tomato paste, rosemary, thyme, nutmeg, and red pepper flakes. Stir to combine and bring to a simmer.
- Sprinkle with the flour, mix well, and cook for 2-3 minutes.
- Add the remaining 1 cup of beef stock and bring to a boil. Cook for 2-3 minutes.
- Stir in the peas and corn.
- Remove from the heat and spread the mashed potatoes evenly over the top.
- Place skillet on a baking sheet and bake in a preheated 375-degree oven for 45 minutes until bubbly and browned.
- Let rest for 15 minutes before serving.
MASHED POTATOES
- Scrub and peel the potatoes. Cut into cubes.
- Place in a pot and cover with cold water. Bring to a boil and add salt. Cook for approximately 15-20 minutes until the potatoes are tender.
- Remove from heat and drain.
- To the cooked potatoes, add the butter, horseradish, and heavy cream. Mash well. Add more cream as necessary to reach a creamy consistency. Season to taste with salt and pepper. Set aside until ready to use.
Notes
Different seasonings may be used for the mashed potatoes. Try these variations or a combination of your favorites.
- Cheese,
- Sour cream,
- Garlic, and chives, to taste