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Hearty Shepherd’s Pie

Published: December 1, 2011

Shepherd’s pie is a mutton-specific variation on the older and more general cottage pie, a dish that was originally created as a way to utilize potatoes and leftover roasted meat of any kind. Because this recipe includes lamb as the protein, it is a true shepherd’s pie—and a great way to warm up on a chilly evening! (Recipe and photo courtesy the American Lamb Board.)

Hearty Shepherd’s Pie

(Makes 12 servings.)

  • 3-pound lamb leg, ground or diced into 1/2-inch cubes
  • 1 tablespoon oil, canola or vegetable
  • 3 medium yellow onions, peeled, 1/4-inch dice
  • 6 tablespoons all purpose flour
  • 3 medium carrots, peeled, 1/4-inch dice
  • 1 cup peas
  • 1 cup corn
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 cups lamb stock
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 cup parsley, chopped
  • 4 pounds Yukon gold potatoes, washed
  • 1/2 cup heavy cream
  • 1/2 pound salted butter
  • 8 ounces English Derby and/or Cheddar cheese, shredded

In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Nutrition Facts

Nutrition per serving:

Calories: 511

Protein: 16 g

Total fat: 30 g (16 g saturated fat)

Sodium: 335 mg

Cholesterol: 80 mg

Total carbohydrates: 46 g

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