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Shepherd’s Pie

March 25, 2011

For many years, Shepherd’s Pie has been one of my top  comfort foods. It’s right up there with chicken pot pie and mac n cheese.  This one is full of ground lamb, mushrooms and yummy gravy.

You will need:

  • 2 lbs baby red bliss potatoes
  • 3 T sour cream
  • 1/2 c milk
  • Salt and pepper, to taste
  • 2 T olive oil
  • 2 T ground lamb
  • 1 onion, chopped
  • 3 carrots, peeled + chopped
  • 8 oz mushrooms, chopped
  • 2 t paprika
  • 1 t garlic powder
  • 2 T butter
  • 2 T flour
  • 1 c stock
  • 2 t Worcestershire sauce
  • 1/2 c frozen peas

Then you…

  1. Preheat oven to 350.
  2. Place the potatoes in cold water in a pot; boil until  tender, about 10-12 minutes.
  3. Drain potatoes and put back in pan to steam off extra water. Mash with the sour cream and milk. Season with salt and pepper.
  4. Meanwhile, heat olive oil in a large nonstick skillet over medium high heat. Add the lamb & season with salt and pepper. Cook until golden.
  5. Add the onions, carrots and mushrooms. Saute another 5 minutes, until veggies just start to soften.
  6. In a small saucepan, melt the butter and stir in the flour. Cook for about 2 minutes to make the roux.
  7. Whisk in broth and Worcestershire sauce. Allow to simmer about 1 minute to thicken.
  8. Stir the gravy and peas into the lamb mixture.
  9. Spoon the lamb filling into a 13×9 baking dish. Spread the mashed potatoes over the filling. Bake 20 minutes, or until the potatoes are golden.
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