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Lamb Shepherd’s Pie
20 mins
50 mins
Steps
- Bring a large pot of salted water to a boil over high heat. Add potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.
- In a small saucepan, heat 4 TBSP of the butter and cream together until the butter melts.
- Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper. Set aside.
- Preheat the oven to 375 degrees.
- Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.
- Add the ground lamb, garlic, thyme, rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through. USDA recommends ground lamb reach an internal temperature of 160F.
- Add the red wine, Worcestershire sauce, flour and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.
- Add the stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.
- Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.
- Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.
- Make them as directed and let them cool. Store in an airtight container in the refrigerator for up to 3 days.
- Before spreading the potatoes on top of the meat mixture, you may need to warm them slightly by covering the bowl tightly with plastic wrap and poking a few holes in the top. Microwave in 30-second increments until they are easily stirred and spreadable.
- To prepare the meat mixture ahead
- Prepare the meat mixture as directed and let it cool in the skilled. Cover the skillet tightly with aluminum foil and store it in the refrigerator for up to 3 days.
- When ready to assemble, spread the mashed potatoes on top, and bake as directed.
- If you want to make your shepherd’s pie to make later in the week or even after a month or two, you can easily do so.
- Instead of assembling the pie in a skillet, transfer the meat mixture to a casserole dish that’s oven and freezer safe. Spread the mashed potatoes on top, and let the mixture cool.
- Cover tightly in foil and store in the refrigerator for up to 3- 5 days before baking as directed.
- You can store assembled shepherd’s pie in the freezer for up to 3 months. Take it out of the freezer the night before and let it thaw in the refrigerator.
- Bake at 375 degrees for 30 minutes with the foil on top, then remove the foil and bake for another 15-25 minutes or until the center is warmed through to 165 degrees and the potatoes are lightly browned.
Notes
- To make meal prep more manageable, make and store any part of this recipe ahead of time or assemble and refrigerate or freeze before baking.
- To prepare the mashed potatoes ahead
Originally published at platingsandpairings.com. Reproduced for personal collection.
