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Lamb Shepherd's Pie Recipe

Lamb Shepherd's Pie Recipe

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Ingredients:

Serving

6 medium yukon gold potatoes, peeled and chopped
2 tbsp butter, softened
1/3 cup cream
1 egg
1 tbsp olive oil
2 tbsp olive oil
1 1/2 lb ground lamb
1/2 medium yellow onion, peeled and chopped
4 garlic cloves, peeled and thinly sliced
1/2 large red pepper, chopped
2 cups button mushrooms, quartered
1 cup carrots, peeled and chopped
1 tsp dried lavender
2 tsp dried rosemary
1/2 cup red wine
2 cups chicken stock
2 tbsp cornstarch
2 tbsp water

Directions:

Making the potatoes: Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
Finishing the potatoes: Put the potatoes back into the pot you cooked them in. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
Browning the meat: Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat.
Making the sauce: Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
Finishing the shepherd's pie: Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	400.22 Kcal (1676 kJ)
Calories from fat	277.62 Kcal
		% Daily Value*
Total Fat	30.85g	47%
Cholesterol	95.66mg	32%
Sodium	162.66mg	7%
Potassium	438.4mg	9%
Total Carbs	9.13g	3%
Sugars	2.95g	12%
Dietary Fiber	1.18g	5%
Protein	18.27g	37%
Vitamin C	15.3mg	26%
Vitamin A	0.2mg	7%
Iron	2.1mg	12%
Calcium	45.9mg	5%

Amount Per 100 g
Calories	164.87 Kcal (690 kJ)
Calories from fat	114.37 Kcal
		% Daily Value*
Total Fat	12.71g	47%
Cholesterol	39.41mg	32%
Sodium	67.01mg	7%
Potassium	180.6mg	9%
Total Carbs	3.76g	3%
Sugars	1.22g	12%
Dietary Fiber	0.48g	5%
Protein	7.53g	37%
Vitamin C	6.3mg	26%
Vitamin A	0.1mg	7%
Iron	0.9mg	12%
Calcium	18.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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