Hearty Shepherd's Pie with Lamb
Originally created as a way to use up leftovers, shepherd's pie is a welcome meal on a chilly evening.
- 3 lbs lamb leg, ground or diced into 1/2-inch cubes
- 1 Tbs oil, canola or vegetable
- 3 medium yellow onions, peeled, 1/4-inch dice
- 6 Tbs all purpose flour
- 3 medium carrots, peeled, 1/4-inch dice
- 1 cup peas, green, whole, fresh or IQF
- 1 cup corn kernels, fresh or IQF
- 3 Tbs tomato paste
- 2 Tbs Worcestershire sauce
- 3 cups lamb stock
- Sea salt and black pepper to taste
- 1/2 cup parsley, chopped
- 4 lbs Yukon gold potatoes, washed
- 1/2 cup heavy cream
- 1/2 lb salted butter
- 8 oz English Derby and/or Cheddar cheese, shredded
- In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
- In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
- Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.
Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet
Calories from Fat 268 (52%)
(46%)Total Fat 30g
(80%)Saturated Fat 16g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 46g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.