Like a lot of people in this country, we don't eat much lamb and I have to confess that I had never made Shepherd's Pie until this week. Actually, I don't think I'd ever even eaten it. All I can say is...boy howdy, was THAT a mistake! I'm really, really looking forward to the leftovers for tonight's supper!
Jerry is so funny, when he looked at what I was making and I told him it was Shepherd's Pie, he said "Why can't we just have that with the mashed potatoes?" He was afraid it was going to be like a pot pie with a pie crust and he is NOT a fan of pot pie. Just so you know, he went back for seconds. ;)
One of the vendors at the Farmer's Market sells his homegrown lamb and beef. He has been out of hamburger so I bought some ground lamb from him last week. Since I had lamb, Shepherd's Pie just seemed like the right thing to make. There are hundreds of recipes out there for Shepherd's Pie but it is basically a ground meat and vegetable mixture topped with a "crust" of mashed potatoes which is then browned in the oven. Here is what I did.
Shepherd's Pie **Click here to print this recipe**
4 large red-skinned potatoes
1-1/2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 carrot, peeled and chopped
6 or 7 Baby Bella mushrooms, chopped
1/2 pound ground lamb
Salt and pepper to taste
1 teaspoon Mediterranean Seasoning (recipe here)
2 tablespoons flour
1/2 cup beef stock
1/2 cup frozen corn, defrosted
1/2 cup frozen peas, defrosted
1/2 cup shredded Cheddar cheese
Preheat oven to 375 degrees.
Dice the potatoes and cook in salted, boiling water until tender (I didn't even bother to peel them). Drain well. Add the butter and mash them up a bit. Add enough milk to get a mashed potato consistency. Season with salt and pepper and set aside.
While the potatoes are cooking, in a large cast iron skillet, saute the onion, carrot and mushrooms in the olive oil until softened and lightly browned. Add the ground lamb and cook until no longer pink, breaking up the meat as it cooks. Season with salt, pepper and Mediterranean Seasoning. Add the flour and stir to combine, let it cook for a minute or so. Stir in the beef stock to make a gravy. Add more stock if necessary to get the consistency you like. Stir in the corn and peas.
Spread the mashed potatoes over the top of the meat mixture, making sure to go all the way to the edges of the pan. Don't make it perfectly smooth on top, you want the potatoes to have some texture so they will brown. Sprinkle the cheese over the potatoes. Bake at 375 degrees for 20 minutes or so until the top is nicely browned.
Linking up with Rurality Blog Hop, Farmgirl Friday, What I Am Eating and Pie*ography Thursday.