Lamb Shepherd’s Pie

Lamb Shepherd’s Pie

This traditional Lamb Shepherd’s Pie is a delicious and filling main dish perfect for feeding the whole family on St. Patrick’s Day or any time of the year! 

Lamb Shepherd’s Pie
 
Makes 6 to 8 servings
Ingredients
  • 2 tablespoons butter
  • 2 (8-ounce) packages sliced white button mushrooms
  • 1 cup chopped onion
  • ¾ cup chopped carrot
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour, divided
  • 3 pounds ground lamb
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 cup frozen peas
  • Garlic Mashed Potato Topping (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, carrot, and garlic. Cook, stirring frequently, until mushrooms release liquid, about 10 minutes. Sprinkle 3 tablespoons flour over vegetables; cook, stirring constantly, for 3 minutes. Transfer vegetable mixture to a medium bowl.
  3. In same skillet, cook lamb, Worcestershire, and tomato paste, stirring frequently, until lamb is browned and crumbly. Sprinkle remaining 5 tablespoons flour onto lamb mixture; cook, stirring constantly, for 5 minutes. Add broth; cook for 2 minutes. Stir in peas and cooked vegetables, and cook until heated through.
  4. Pour lamb mixture into prepared pan; spread Garlic Mashed Potato Topping onto lamb mixture.
  5. Bake until lightly browned, about 45 minutes. Let stand for 10 minutes before serving.
Garlic Mashed Potato Topping
 
Makes about 6 cups
Ingredients
  • 3 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 4 teaspoons salt, divided
  • 6 tablespoons butter
  • ¼ cup half-and-half
  • 1 large egg
  • 1 teaspoon minced garlic
  • ½ teaspoon ground black pepper
Instructions
  1. In a large stockpot, bring potatoes, 3 teaspoons salt, and cold water to cover to a boil over medium-high heat; reduce heat, and simmer until potatoes are tender, about 10 minutes.
  2. Drain potatoes well, and transfer to a large bowl. Add butter and half-and-half; beat with a mixer at medium speed until very smooth. Beat in egg, garlic, pepper, and remaining 1 teaspoon salt until combined. Use immediately.

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March/April 2018 Issue Preview