Thursday, October 1, 2009

Shepherd's Pie (In about 40 Minutes!)

A couple of years ago, I discovered Lau Family Farm at the farmers market. They are based a little south east of Pocatello in Soda springs and they raise and sell organic beef and lamb. I have never bought their beef, but I have bought lamb from them for the last several year. The first year it was 1/2 a lamb, thereafter a whole one. They cut and package it to your specifications and deliver it frozen. The lamb is quite good, and I have made kabobs,  meatballs, chops, stews, moussaka and roasts with it. Last night I used the last of the ground lamb to make Shepperd's Pie. With the first snow/rain, wind and cold temperature, I was craving winter comfort food. This recipe is based on the beef Shepherd's pie my mother use to make (only when dad was on a business trip because he didn't and still doesn't care for mashed potatoes) and one I found on the Food Network by Rachel Ray. I loved it then and still love it. You could substitute ground beef for the lamb. Here's my version:


  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream (I use light sour cream)
  • 1 egg
  • 1/2 cup skim milk
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 pounds ground ground lamb
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire
  • 1 cup frozen peas, a couple of handfuls
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves


Preheat Oven to 400.

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg and milk and salt and peper to taste. Add the mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add lamb and brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and place in oven for 15-20 until gravey starts to bubble. Top casserole dish with chopped parsley and serve.

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