A Word From The Cook
“Fresh rosemary and thyme complement the lamb in this deliciously fragrant Shepherd’s Pie”
Serves 4-6 people
- For Lamb Mixture
- 1 Pound ground lamb
- 1/4 Cup unsalted butter
- 1 Medium yellow onion chopped
- 2 Garlic cloves finely chopped
- 3 Carrots chopped
- 1 Cup fresh or frozen sweet peas
- 2 Tablespoons fresh rosemary finely chopped (plus some for garnish)
- 1 Tablespoon fresh thyme, finely chopped
- 1 Tablespoon tomato paste
- 2 Teaspoons Worcestershire sauce
- 1 1/2 Cups chicken broth
- Salt and Pepper to taste
- 2 Tablespoons all purpose flour (to be used as a thickening agent). Recipe can be made without flour for those following a gluten-free diet.
- For Potato Top
- 5-6 Medium Yukon Gold Potatoes
- 1/4 Cup whipping cream or half & half
- 1/4 Cup butter
- 1/8 Cup sour cream
- 2 Tablespoons stoneground mustard
- 1 Tablespoon horseradish
- Salt and pepper to taste
Step 1 – Prepare Lamb Mixture
Melt 2 tablespoons butter in a large skillet over medium high heat.
Add the lamb and cook until it begins to brown.
Add onions, garlic, carrots, and a dash each of salt and pepper. Continue to cook until onions and carrots are softened and meat is cooked through.
Add tomato paste, rosemary, and thyme and stir for about a minute.
Add flour (if desired to thicken).
Add Worcestershire sauce and chicken stock, stirring to combine.
Reduce heat to medium low and cover. Simmer until thickened – about 20-25 minutes.
Begin Step 2 while lamb mixture is cooking.
Step 2 – Prepare the Lamb Mixture
Wash potatoes well and remove any blemishes.
Cut potatoes into wedges leaving skin on.
Place potato wedges in pot of boiling water with a pinch of salt and boil until tender enough to mash (20-25 minutes).
Mash potatoes with butter, milk, sour cream, mustard, horseradish, and salt and pepper to taste.
Step 3 – Assemble, Bake, and Serve
Preheat oven to 400 degrees.
Spoon the meat mixture into a lightly buttered 6 cup glass baking dish.
Top with potatoes. Smooth the top and cover the lamb mixture completely to the edges.
Place baking dish on a sheet pan to catch any sauce that bubbles over.
Bake for 25 minutes on middle rack or until potatoes begin to brown, and lamb mixture is bubbling.
Cool for 5 minutes or so before serving.