Prep 15 mins
Cook 45 mins
My own version of Shepherd's Pie, cobbled together from several other recipes on here. (If you use kosher lamb and omit the Parmigiano, this can be kosher.)
- 2 tablespoons olive oil
- 1 1⁄4 lbs ground lamb
- 1 large onion, diced
- 1 teaspoon minced garlic (or two cloves minced)
- 2 carrots, diced
- 1⁄4 lb white mushroom, diced
- black pepper
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1⁄4 cup cold water
- 1 1⁄2 cups beef stock (or lamb stock if available)
- 1 1⁄2 teaspoons Worcestershire sauce
- 6 sprigs thyme
- 1 bay leaf
- 1 1⁄2 lbs mashed potatoes (instant mashed potatoes work fine)
- 10 ounces frozen peas
- 1⁄4 cup grated parmigiano-reggiano cheese
- Preheat oven to 400°F.
- Heat the olive oil in a saute pan or oven-safe pan. Add the lamb and saute until broken up and beginning to brown, 3-4 minutes.
- Add onion, garlic, carrots, and mushrooms and tomato paste. Sprinkle with salt and pepper to taste. Cook another 4-6 minutes.
- Stir flour into water to form a slurry. Add beef stock and Worcestershire sauce to pan; when it starts to bubble, add flour slurry. Stir until slightly thickened. Add thyme and bay leaf. Reduce heat to medium-low, cover, and simmer 20 minutes.
- Use your favorite mashed potato recipe, or prepare instant as directed on package.
- When 20 minutes have passed, add frozen peas to pan. Recover and simmer another 5 minutes. Remove bay leaf and discard.
- If your saute pan is not oven-safe, transfer mixture to an oven-safe dish. Top with mashed potatoes, spreading evenly to cover the surface of the dish. Sprinkle with grated Parmigiano. Bake in preheated oven 15-20 minutes. If the top has not browned, turn on the broiler for 3-4 minutes.
I made half a recipe and was just right with a little left over. I used leftover mashed potatoes which made this recipe go very quickly. Great flavor with the sauce and meat mixture. Will make again. Thanks for sharing your recipe.
This was an excellent way to use up my leftover mashed potatoes from Thanksgiving. I had never made a sheperd's pie before, so I'm surprised at how well this turned out. The only changes I made were to use extra lean ground beef and add some ketchup (because everything needs a little ketchup ;]). I also omitted the bay leaf because I didn't have one. It turned out great: moist but not soupy, and with great beefy flavor. It was fairly healthy, too. My boyfriend had seconds and thirds and has requested that I make it again soon!
I have a ton of ground beef left in our deep freezer so I used it instead of lamb...so it was technically a Cottage Pie but I generally followed the recipe otherwise. I did use the Recipe #258803 I just made after Thanksgiving in lieu of the beef stock. The kids practically licked their plates clean, that includes the picker of the three, too. This was comforting and filling and every last bit of it got eaten. I sifted through a lot of recipes but picked this one because I thought it was a good draw of many of the other recipes. And it was. You really nailed this recipe, Randy. Thanks!