Traditional Lamb & Rosemary Shepherd's Pie
Nutrition
Calories: 762 kcalCarbohydrates: 45 gProtein: 24 gFat: 71 gSaturated Fat: 36 gCholesterol: 106 mgSodium: 292 mgFiber: 11 gSugar: 11 gVitamin A: 74.05 IUCalcium: 79 mgIron: 15 mg
Ingredients
- 1-1/2 lbs all-purpose potatoes peeled, quartered, and well rinsed
- 1 tablespoon butter
- 1 pinch salt and pepper to taste
- 3 tablespoon vegetable oil
- 1 whole medium onion chopped
- 1 whole carrot peeled and chopped
- 1 stalk celery chopped
- 1 lb leftover cooked lamb finely chopped or raw ground lamb
- 1 tablespoon all-purpose flour
- 3/4 cup beef or vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tbsp cold butter cut into small pieces
Instructions
- Place the potatoes in a large pot of cold water over medium heat. Bring to a boil and cook until tender, about 15 minutes. Drain reserving 1/2 cup of the cooking water.
- Mash the potatoes with a fork or potato masher, adding the cooking water along with the butter, salt and pepper.
- Beat with a wooden spoon until fluffy.
- Preheat the oven to 400°F.
- While the potatoes are cooking, heat the oil in a medium skillet over medium-low heat.
- Add the onions carrots and celery, cook stirring occasionally, until softened, about 15 minutes.
- Increase the heat to medium and add the lamb.
- Cook for about 5 minutes, stirring to brown evenly. If using raw lamb, cook for 10 minutes more, stirring and breaking up the meat with a wooden spoon. Spoon off any fat. Add the flour and cook, stirring, for 2 to 3 minutes.
- Add the stock, thyme, rosemary, nutmeg, salt and pepper.
- Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Let cool slightly, then remove to a 9-inch pie plate or baking dish. Spread the mashed potatoes over the top, making irregular peaks with the tines of a fork. Scatter over the top the meat mixute.
- Bake until potatoes are browned and the dish is heated all the way through, 30 to 35 minutes. Let cool slightly, then serve directly from the baking dish.