Traditional Shepherd's Pie
British comfort food! This recipe requires ground lamb; if using ground beef, then it is called "Cottage Pie". I have used ground deer (venison) and elk for this recipe also; marinating the deer in a little red wine overnight mellows out the gamey flavor. From my food blog at: http://www.comfortcookadventures.com/2011/03/anticipating-new-adventure-with-wild.html
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INGREDIENTS
NutritionFilling
- 2 1⁄2lbs ground lamb (depending on which pie is being made) or 2 1/2 lbs ground beef (depending on which pie is being made)
- 1
- 1
- 2
- 2tablespoons Worcestershire sauce
- 1(16 ounce) bag frozen peas and carrots
- 1tablespoon crushed dried thyme
- 1tablespoon crushed dried marjoram
- 1teaspoon pepper
- 2tablespoons flour
- 1cup beef stock
Topping
- 6
- 4tablespoons butter
- 1⁄2cup milk
- 6tablespoons grated parmesan cheese
- 1⁄2teaspoon ground black pepper
DIRECTIONS
- In a large skillet, high heat, brown the meat and drain excess oil. Add the onion and mushrooms, letting cook till the onion softens. Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil. Reduce heat to low and let simmer for 15 minutes.
- While meat mixture is simmering, boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
- Preheat oven to 375°F In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top. Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.