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!
- 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
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb ground lamb
- 1/2 lb ground beef
- 1 large onion - chopped
- 2 large carrots - chopped
- 2 stalks celery - chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt , 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons flour
- 1 cup beef or vegetable stock
- 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
- 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.