Shepherd’s Pie

Mashed Potatoes
1 1/2 lb Russet potatoes
1/4 cup Cream or half and half
2 tbsp Butter
3/4 tsp Salt
1/4 tsp White pepper or Black
1 Egg yolk

Meat Filling
2 tbsp Cooking oil
1 cup Onion chopped
2 Carrots diced small
2 Garlic cloves minced
1 1/2 lb Lamb ground
1 tsp Salt
1/2 tsp Pepper
2 tbsp Flour
2 tsp Tomato paste
1 cup Chicken broth
1 tsp Worcestershire sauce
2 tsp Rosemary chopped
1 tsp Thyme chopped
1/2 cup Corn
1/2 cup Peas

For the potatoes:
Peal and cut up potatoes
Boil in water until soft
Drain and mash
Warm butter and cream in microwave
Add with salt and pepper
Mash to a creamy consistency

For the meat filling:
Saute carrots and onions
Add garlic and herbs
Set aside and cook lamb
Add flour, don’t let it brown
Add broth and worcestershire sauce
Add tomato paste, corn and peas
Simmer 10 minutes

Pour meat sauce into baking pan
Cover with mashed potatoes
Put on cookie sheet
Bake at 400 F for 20-25 minutes

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