Shepherd’s Pie

“These simple souls obtain the best positions in the heavens. Our human wisdom is worth little when compared with the divine wisdom that God grants the humble”. ~ Archbishop San Luis de Rivera after reading the poetry of San Pascual.

It’s a beautiful day here at San Pasqual’s Kitchen because our patron saint’s feast day (May 17th) has come. It is my pleasure to make a post honoring this very humble Franciscan monk who was known for his love of the Eucharist (the body and blood of Jesus contained in the bread and wine of communion.)

San Pasqual was born of poor parents and began keeping sheep at a young age. He was very religious even from his youth. His employers would say the greatest gift you could give Pasqual was to let him go and attend a midweek mass. While shepherding the sheep if he heard the tinkling bells from the church during the time in the Mass when the host is lifted, he would drop to his knees in adoration.

He received no formal education and was taught to read by some locals. He was admitted into the Franciscan order and given the lowliest tasks: errand boy, sweeper, and cook. Having no training in cooking, it was believed that the angels came and assisted him.  He was humble, kind to the poor and devoted to God and the Church. He was born on the Feast of Pentecost and died on the Feast of Pentecost. Today celebrations are held in his honor on his feast day in many places in Spain, Latin America and the southwest of the United States. Here at San Pasqual’s Kitchen, we have made Shepherd’s Pie in his honor.

Ingredients (Serves 4)

1 ½ lbs. potatoes, peeled, quartered, and rinsed
1 tbsp butter
Salt and pepper to taste
3 tbsp olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 lb. leftover cooked lamb, finely chopped
1tbsp flour
¾ cup beef or vegetable stock
1 tbsp chopped fresh thyme (1 tsp dried)
1 tbsp chopped fresh rosemary (1 tsp dried)
Pinch of nutmeg
Salt and pepper to taste
2 tbsp of cold butter, cut into small pieces

Instructions

Place potatoes in a large pot and cover with water. Boil until tender, about 15 minutes.

Drain reserving ½ cup of the cooking water. Mash the potatoes and add the reserved water with a tablespoon of butter and salt and pepper to taste.
Preheat the oven to 400º. In a medium skillet over medium-low heat add olive oil. When oil is heated add onion, carrot and celery and cook until softened. Increase heat to medium and add leftover lamb. Cook for 5 minutes.

Add flour and cook for 3 minutes stirring constantly.
Add stock, thyme, rosemary, nutmeg and salt and pepper to taste.
Reduce to low and stirring occasionally let simmer for 5 minutes.

Spoon the lamb mixture into a 9” baking dish. (I used two 4 ½” dishes.) Top with mash potatoes. Scatter butter pieces over the top and cook for 30 to 35 minutes until potatoes are browned.

Let cool slightly and serve from baking dish.
Enjoy!

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Shepherd's Pie

Lamb seasoned with rosemary and thyme, topped with mash potatoes and cooked until golden brown.

Course Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author www.sanpasqualskitchen.com

Ingredients

• 1 ½ lbs. potatoes peeled, quartered, and rinsed
• 1 tbsp butter
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 medium onion chopped
• 1 carrot peeled and chopped
• 1 celery stalk chopped
• 1 lb. leftover cooked lamb finely chopped
• 1 tbsp flour
• ¾ cup beef or vegetable stock
• 1 tbsp chopped fresh thyme 1 tsp dried
• 1 tbsp chopped fresh rosemary 1 tsp dried
• Pinch of nutmeg
• Salt and pepper to taste
• 2 tbsp of cold butter cut into small pieces

Instructions

• Place potatoes in a large pot and cover with water. Boil until tender, about 15 minutes.
• Drain reserving ½ cup of the cooking water. Mash the potatoes and add the reserved water with a tablespoon of butter and salt and pepper to taste.
• Preheat the oven to 400º. In a medium skillet over medium-low heat add olive oil. When oil is heated add onion, carrot and celery and cook until softened. Increase heat to medium and add leftover lamb. Cook for 5 minutes.
• Add flour and cook for 3 minutes stirring constantly.
• Add stock, thyme, rosemary, nutmeg and salt and pepper to taste.
• Reduce to low and stirring occasionally let simmer for 5 minutes.
• Spoon the lamb mixture into a 9” baking dish. (I used two 4 ½” dishes.) Top with mash potatoes. Scatter butter pieces over the top and cook for 30 to 35 minutes until potatoes are browned.
• Let cool slightly and serve from baking dish.

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