Shepherd’s Pie
Ingredients
- 1½ lb potatoes mashed or roasted
- 1½ lb pre-cooked lamb meat chopped (roughly ¼” x ¼” pieces)
- 1 leek white portion only coarsely chopped
- 1 large carrot peeled, halved length-wise and chopped
- 2 celery stalks chopped
- 2 Tbsp olive oil
- 1½ Tbsp flour
- 1 cup stock beef, vegetable or chicken stock
- ½ cup red wine
- 1 Tbsp fresh thyme finely chopped
- Dash of nutmeg freshly ground
- Salt and pepper to taste
- 2 Tbsp butter cut into pieces
Instructions
- Preheat oven to 400°F
- In a large skillet or a wok heat the oil over medium-low heat and add the leek, carrot and celery. Cook stirring from time to time, until softened, 10 to 15 minutes.
- Increase the heat to medium and add the lamb. Cook for roughly 5 minutes, till the lamb is evenly brown. Spoon off excess fat.
- Add the flour and cook, stirring occasionally, for about 3 minutes. The flour will absorb any liquids and brown a bit, creating a roue
- Add the liquids and spices, reduce the heat, and let simmer for several minutes, stirring occasionally, till thickened.
- Cool for several minutes, then place the meat mixture in a 9” baking dish. Square, round or oval is up to you
- Place the mashed or roasted potatoes over the meat mixture, creating “designs” or simply spreading evenly.
- Disperse the butter over the potatoes.
- Place on middle rack in the oven, and bake for about 30 minutes until potatoes are golden and meat is heated through.
- Cool slightly, and serve!
Notes
- Don’t know how to make mashed potatoes? I will post my favorite mashed potato recipe soon.
- Have beef leftovers and not lamb? Just replace the lamb, and you have Cottage Pie, another English classic.
- No leftovers but still want pie? Use ground lamb or beef, and just cook them about 10 minutes more, so they are thoroughly cooked.
- If using dried thyme, replace 1 Tbsp with 1 tsp.
- If you like rosemary or other herbs, feel free to add them to the dish. It will not be a classic shepherd’s pie, but it will taste great!
- Be careful when adding salt and pepper. Since you are using pre-cooked meat, chances are it is already flavored adequately for the dish.