True Shepherd’ Pie
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: 4
 
Ingredients
  • 4-5 medium potatoes
  • 1/4 cup butter, diced
  • 1/2-1/3 milk
  • 2 egg yolks, beaten
  • 1 pound ground lamb
  • 1 medium onion
  • 2 cloves garlic
  • 3-4 large carrots, diced small
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 2 teaspoons fresh rosemary, chopped
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • Parmesan cheese, grated
Instructions
  1. Peel potatoes and cut into 1/2” cubes. Add to medium pot, cover with water and bring to a boil. Boil until fork soft approximately 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Meanwhile, brown ground lamb in deep sided sauté pan over medium heat. Cook until all meat is brown. Drain fat.
  4. Add carrots and continue cooking for 10 minutes. Add onions and garlic, cooking for an additional 5 minutes or until onions begin to turn translucent. Season with salt and pepper.
  5. Add flour, thyme, rosemary, and tomato paste. Stir until well combined.
  6. Stir in beef stock, wine, and Worcestershire sauce. Gently stir in peas. Reduce heat to low and let simmer.
  7. Drain potatoes. Add butter and cover pan until butter melts. Season with salt and pepper.
  8. Add milk to potatoes and using potato masher or hand mixer, mash potatoes until thick and creamy. Add egg yolks and stir until well combined.
  9. Pour lamb mixture into a large greased casserole dish. Using a serving spoon, drop spoonfuls of mashed potatoes over lamb mixture until evenly cover. Sprinkle with cheese.
  10. Place in oven and bake of 30-35 minutes. Cheese and potatoes will begin to brown on top.
  11. Remove and let cool for 10-15 minutes before serving.
Recipe by Stories from the Farm | A Food Blog at http://valamb.com/meat/shepherd-pie/