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SHEPHERD'S PIE |
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| This is the natural follower to a dinner of fresh lamb. |
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| Ingredients: |
1/4 cup, unsalted butter
1 lb. left-over lamb, ground in the food processor
1 Cup chopped onion
2 carrots, chopped
1.5 t salt
1 t ground black pepper
8 oz. mushroom, chopped
1 bay leaf
2 T flour
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1 T tomato paste
1.25 cups beef stock
1 t Worcestershire sauce
2 cups prepared instant mashed potatoes
1/8 t nutmeg, ground
8 oz Grated Gruyere
1/4 t Cayenne Pepper
1/4 t Sugar
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| Procedures: |
Sauté mushrooms, in butter, until liquid is gone.
Prepare instant mashed potatoes to result in 2 cups. Add 3/4 of the Gruyere to the potatoes
Grind the leftover lamb in the food processor.
Chop and sauté the onions and carrots in butter with salt and pepper.
Add the mushrooms, bay leaf and cook, stirring, until the liquid is almost gone.
Add the tomato paste and cook, stirring, until starting to color.
Add the flour and cook, stirring, for 1 minute.
Gradually add the stock and Worcestershire and bring to a boil.
Reduce the heat, cover, and simmer until thickened, ~20 to 25 minutes.
Preheat the oven to 400o.
Transfer the lamb to a baking dish.
Stir in the veggie mixture and top with a layer of mashed potatoes.
Sprinkle the remaining 1/4 cheese on top.
Bake until browned and bubbly on top, ~10-15 minutes.
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| Notes: |
2025-05-12: Served with avocado-orange salad and a bottle of Prosecco. 3 pints went to thefreezer.
2023-02-01: Made with a pint of leftover leg of lamb, cubed, and served with a corn salad.
2018-09-23: Made with ground lamb; excellent
2017-04-19: used leftover ground London Broil with grated cheese on top.
2008-09-24: Added to our cookbook.
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07/08/2025
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