September 22, 2010

Shepherd’s Pie

DSC_1835This is a repost from last year, but since we just picked up our lamb order for the year, I’ve had lamb recipes on my mind.

This photo does not do justice to how wonderful Shepherd’s Pie really is!  I hope you’ll try it.  If you do not like the sweetness of lamb, you can make a cottage pie instead by using ground beef instead of ground lamb.


1 onion chopped

2 cloves garlic minced, more if desired

2-3 carrots chopped

1 lb ground lamb

Prepared mashed potatoes, these can be leftovers or freshly made

1T or more butter

1 cup frozen peas, more if desired

1 can cream of mushroom soup (If you prefer to not use canned soups, you can make a white sauce.  See below for directions on doing so).

In a heavy skillet, brown the lamb with the onions, garlic and carrots in either butter or a little oil.  Season the mixture either with salt and pepper or Tony’s.  (I prefer Tony’s).  Drain the mixture if desired once the lamb is browned fully.  Remove from heat and stir in the can of cream of mushroom soup.  In a buttered casserole dish, add the meat and soup mixture.  Top with a layer of peas.  Top that layer with mashed potatoes.  Dot the top with a bit of butter.  Heat in the oven at 350 degrees until the top is a golden brown.

White sauce, if you prefer to not use the canned cream of mushroom soup.

In a saucepan over medium heat, whisk 2 T. butter and 2 T. all purpose flour together to make a blond roux.  Add 1 cup of whole milk or cream, whisking as the milk is added to the roux.  Cook on medium low heat, whisking constantly, until the mixture is thickened.  If you would like to add mushrooms, do so.  Otherwise add the mixture to the meat and vegetable mixture.

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