TRADITIONAL SHEPHERD’S PIE
RICH, FILLING, AND COMFORT FOOD AT IT’S BEST. THIS SHEPHERD’S PIE IS PERFECT FOR USING UP LEFTOVERS, TOO!
Traditional shepherd’s pie was first made in Northern England and Scotland in the early 1700’s. They used lamb or mutton (older sheep) for the meat. It was a common dish among sheep herders in that area.
- ground lamb - onion - garlic - baby carrots - peas - butter - milled flour - lamb or beef broth - potatoes - butter - milk - sour cream - salt and pepper
Preheat oven to 375 degrees Add 6 quarts of water to a pot, bring to a boil. Peel 6 medium sized potatoes, Yukon Gold preferred.
In a heavy bottomed skillet, brown the lamb with chopped onions and garlic.
Add in sliced carrots and frozen peas, and stirred to combine. Heat on the stove top for about 5 minutes, then remove from heat and set aside.
-To make the roux, melt 2 tablespoons butter and add 2 Tablespoons fresh milled flour. Stir to combine. -Combine the gravy with the ground lamb and vegetables and stir together. -Make the mashed potatoes if not using leftovers. Salt and pepper to taste.
-Mash with potato masher or hand mixer until creamy smooth. -Top each casserole dish was then topped with ½ cup or so of the creamy mashed potatoes. -Place in oven for 20 minutes to fully heat through and to give the mashed potatoes some crispy edges. Serve hot.