1 hr 30 mins
Ms. DMAC's Note:
This is really great for a cold night! I just substitute ground beef if I don't have ground lamb.
My Private Note
Units: US | Metric
- 1/4 cup unsalted butter
- 1 lb chopped lamb shoulder or 1 lb lamb fillet
- 1 cup chopped yellow onion
- 2 carrots, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 ounces button mushrooms, wiped clean and sliced
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 1/4 cups lamb stock or 1 1/4 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 lb potato
- 1/8 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/2 cup white cheddar cheese, grated
- 1Lightly grease a 6-cup baking dish and set aside.
- 2Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
- 3Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
- 4Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
- 5Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
- 6Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- 7Preheat the oven to 400 degrees F.
- 8Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
- 9Drain in a colander and return to the pot.
- 10Over low heat, mash the potatoes with a potato masher.
- 11Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
- 12Add the heavy cream and mix well. Remove from the heat.
- 13Remove the pot with the meat from the heat. Remove the bay leaf.
- 14Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
- 15Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
- 16Remove from the oven and serve immediately.
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Nutritional Facts for Shepherd's Pie - Emeril Lagasse
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 713.4
- Calories from Fat 474
- Total Fat 52.7 g
- Saturated Fat 28.2 g
- Cholesterol 170.3 mg
- Sodium 1133.0 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 4.6 g
- Sugars 5.2 g
- Protein 28.1 g
The following items or measurements are not included: