So if you have leftover lamb lying around this is a perfect way to use up the last bits. Like a lot of comfort food, Shephard’s Pie is a British peasant dish that was meant to use up the leftovers from a big supper. Now you might be thinking “Lamb? I’ve only seen this with ground beef!” Well, most American restaurants have it wrong. If beef is used instead of lamb, it’s actually called cottage pie instead of shephard’s pie. You can use ground beef or lamb, but since I was using leftovers I just chopped up the meat and it’s scrumptious. One last thing – I only had 1/2 lb of lamb leftovers so, while the full recipe is listed below, I made a half recipe.

 

ingredients

1 lb lamb, chopped
2 tbsp sunflower or olive oil
1 large onion, diced (approx 8 ox)
8 oz carrots, peeled and chopped
1 tbsp flour
300 ml beef or lamb stock (I had neither, but chicken stock worked fine. I imagine beer would work pretty well also.)
1 tbsp tomato paste
2 tsp Worcester sauce
1/2 tsp dried mixed herbs
salt & pepper to taste
1 lb potatoes, peeled and sliced
1 oz butter
1/4 pint half & half

 

carrots and onion

Preheat the oven to 375 degrees F and put a pot of water on to boil. Meanwhile….

Heat the oil in a pot (one that has a lid). Saute the onion and carrot. Add the lamb and brown.

 

 

pot with liquid 2

Add the flour and cook for about 5 minutes. Add the stock, tomato paste, worcester sauce, herbs and salt/pepper and bring the mix to a boil. Cover and cook for 10 minutes on reduced heat.

 

 

meat layer

Transfer to an ovenproof dish in which you will assemble the final product and let sit to cool for a bit.

 

 

 

mashed potatoes

By now the pot of water should be boiling so cook the potatoes until tender and ready to mash. When they are cooked, transfer to a bowl and gently mash with a fork. Add in the cream and butter (plus salt/pepper for seasoning) and finish mashing.

 

 

mashed

Spread the mashed potatoes over the lamb mixture. I prefer the top uneven and like waves rather than perfectly smooth. It’s pretty.

 

 

cooked

 

Stick the dish in the oven and cook for 20 to 30 minutes. The top should have colored nicely by the time the dish finishes cooking.

Let it set for a few minutes before serving, but it’s delicious right off the bat and it’s still good when reheated (or cold). We’re talking high-quality comfort food here.

 

Shephard's Pie
 
Recipe By:
Ingredients
  • 1 lb lamb, chopped
  • 2 tbsp sunflower or olive oil
  • 1 large onion, diced (approx 8 ox)
  • 8 oz carrots, peeled and chopped
  • 1 tbsp flour
  • 300 ml beef or lamb stock (I had neither, but chicken stock worked fine. I imagine beer would work pretty well also.)
  • 1 tbsp tomato paste
  • 2 tsp Worcester sauce
  • ½ tsp dried mixed herbs
  • salt & pepper to taste
  • 1 lb potatoes, peeled and sliced
  • 1 oz butter
  • ¼ pint half & half
Instructions
  1. Preheat the oven to 375 degrees F and put a pot of water on to boil. Meanwhile....
  2. Heat the oil in a pot (one that has a lid). Saute the onion and carrot. Add the lamb and brown.
  3. Add the flour and cook for about 5 minutes. Add the stock, tomato paste, worcester sauce, herbs and salt/pepper and bring the mix to a boil. Cover and cook for 10 minutes on reduced heat.
  4. Transfer to an ovenproof dish in which you will assemble the final product and let sit to cool for a bit.
  5. By now the pot of water should be boiling so cook the potatoes until tender and ready to mash. When they are cooked, transfer to a bowl and gently mash with a fork. Add in the cream and butter (plus salt/pepper for seasoning) and finish mashing.
  6. Spread the mashed potatoes over the lamb mixture. I prefer the top uneven and like waves rather than perfectly smooth. It's pretty.
  7. Stick the dish in the oven and cook for 20 to 30 minutes. The top should have colored nicely by the time the dish finishes cooking.
  8. Let it set for a few minutes before serving, but it's delicious right off the bat and it's still good when reheated (or cold).