Lamb Shepherd Pie

 

Ingredients:

Caramelized Onions:

2 Tbsp Extra-Virgin Olive Oil

2-1/2 Cups Chopped Onions

1 Tsp. Salt

2/3 Cup Water

 

Filling:

2 Tbsp Extra-Virgin Olive Oil

2 Lbs Ground Lamb

1/2 Tsp Dried Thyme

1 Tsp Coarsely Ground Black Pepper

1/2 Tsp Worcestershire Sauce

1 Tsp Chopped Fresh Parsley

3/4 Cup Beef Stock

1 Tbsp Quick-Mixing Flour

 

Potato Topping:

4 Cooked Large Potatoes (Peeled, Cut In Quarters)

 1 Tsp Salt

 2 Eggs, Beaten

 1/8 Tsp Nutmeg

 1/2 Cup Heavy Cream    

Directions:

Caramelized onions:  Heat olive oil in a large frying pan over medium heat.  Add onion and salt and cook, stirring with a wooden spoon, until translucent, 5 to 7 minutes.  Reduce heat to low, add water, cover and cook another 5 minutes, checking occasionally to be sure onions are not catching on bottom of pan.  Remove cover, turn heat to medium, and stir with wooden spoon.  Continue cooking until water is completely evaporated and onion is golden brown.  Remove to a bowl and set aside.

Preheat the oven to 400 degrees F. Set the oven rack in the middle position.  Coat a 9x13” oven-proof glass baking dish with vegetable spray.

Filling:  Add olive oil to frying pan and heat over medium heat.  Add lamb and cook until no longer pink.  Add caramelized onions, thyme, pepper, Worcestershire sauce, parsley, and beef stock.  Stir with wooden spoon to combine. Add flour, reduce heat to low, and cook, stirring, until flour is absorbed and mixture thickens, approximately 3 to 5 minutes.  Adjust consistency of gravy to your taste, adding more stock or flour as needed.  Scrape mixture into prepared dish.

Potato Topping:  Place potatoes in a potato ricer or mash in bowl until smooth. Add salt, eggs, nutmeg, and cream and stir well to combine.  Spoon potato mixture into a disposable pastry bag fitted with a rosette tip.  Pipe potatoes over top of pie until it is completely covered (or cover with potatoes using a large spoon).  Bake 25 minutes, or until potatoes are golden brown.  Cover with foil if potatoes brown too quickly.  Serve immediately. 

Cover leftover shepherd’s pie with plastic wrap and store in the refrigerator

 

Yields

8-12 servings

 

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