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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My own version of Shepherd's Pie, cobbled together from several other recipes on here. (If you use kosher lamb and omit the Parmigiano, this can be kosher.) Ingredients:
2 tablespoons olive oil |
1 1/4 lbs ground lamb |
1 large onion, diced |
1 teaspoon minced garlic (or two cloves minced) |
2 carrots, diced |
1/4 lb white mushroom, diced |
salt |
black pepper |
1 tablespoon tomato paste |
2 tablespoons all-purpose flour |
1/4 cup cold water |
1 1/2 cups beef stock (or lamb stock if available) |
1 1/2 teaspoons worcestershire sauce |
6 sprigs thyme |
1 bay leaf |
1 1/2 lbs mashed potatoes (instant mashed potatoes work fine) |
10 ounces frozen peas |
1/4 cup grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 400°F.
2. Heat the olive oil in a saute pan or oven-safe pan. Add the lamb and saute until broken up and beginning to brown, 3-4 minutes.
3. Add onion, garlic, carrots, and mushrooms and tomato paste. Sprinkle with salt and pepper to taste. Cook another 4-6 minutes.
4. Stir flour into water to form a slurry. Add beef stock and Worcestershire sauce to pan; when it starts to bubble, add flour slurry. Stir until slightly thickened. Add thyme and bay leaf. Reduce heat to medium-low, cover, and simmer 20 minutes.
5. Use your favorite mashed potato recipe, or prepare instant as directed on package.
6. When 20 minutes have passed, add frozen peas to pan. Recover and simmer another 5 minutes. Remove bay leaf and discard.
7. If your saute pan is not oven-safe, transfer mixture to an oven-safe dish. Top with mashed potatoes, spreading evenly to cover the surface of the dish. Sprinkle with grated Parmigiano. Bake in preheated oven 15-20 minutes. If the top has not browned, turn on the broiler for 3-4 minutes.
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