Saturday, March 17, 2012

Lamb Shephards Pie

  • 1 1/2 lbs ground lamb
  • 1/2 onion, diced
  • 3 tbsp GF flour blend
  • 1 1/4 cup beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 4 cups frozen mixed vegetables (peas, carrot, corn), thawed and drained well
  • 2 lbs russet potatoes, peeled, quartered
  • 2 cloves garlic, minced
  • 1/2 cup milk
  • 1/2 stick (1/4 cup) butter
  • 1 cup shredded Irish cheddar cheese (any cheddar is fine)
  •  Salt and Pepper to taste

  • Brown ground lamb and onion in large sauté pan over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 2 minutes. Stir in the broth, and once it's incorporated add the salt, pepper, ketchup, Worcestershire sauce, and mixed vegetables. Cook, stirring occasionally, for 5 minutes. Transfer into a 13 x 9 casserole dish.

    Add the potatoes and garlic to a saucepan, cover with cold water, and add a large pinch of salt. Bring to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well, and add back to the saucepan. Add the milk and butter; mash the potatoes, then stir in the cheddar cheese. Season with salt and fresh ground black pepper to taste.

    Cover the lamb mixture with the mashed potatoes, and spread evenly with a fork. Bake in a preheated 375 degrees F. oven for 25 minutes, or until golden. Allow to sit for 10 minutes before serving.

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