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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
Cook Time 35 minutes
Total Time 55 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.