Search by Category 

Shepard's Pie

October 29, 2014

It's one of those check every box kind of meals; like chicken pot pie, but with a twist. It screams comfort food, but is a little bit different than what you (or I) currently turn to. This is my first time making Sheppard’s pie. But I was craving something deeply satisfying so I thought I would give it a go. Sheppard’s pie, in a way, is a lot like chicken pot pie (which someday you will learn, I make with sweet potato and kale, it’s delicious) but instead of chicken, it is lamb. And it has glorious mashed potatoes instead of a flaky crust (still glorious). Its filling also isn't cream based, a redeeming quality that I cannot extend to the potatoes. 

The recipe makes 6 generous portions. I served them individually in 2 cup (each) large ramekins. It produced 6 "servings". I only ate half of my portion; my bottomless pit of a husband (still 7% body fat) ate the whole thing. 

 

For the Potatoes:

5 russet potatoes

3/4 cup half and half (or heavy cream)

1/4 cup cream cheese

4 tbsp butter

2 tbsp garlic powder

1 tbsp black pepper

2 tsp salt

Peel and quarter the potatoes. Boil until tender enough to pierce easily with a fork (about 20 minutes). In a stand mixer, combine the potatoes with the above listed ingredients. In a KitchenAid KSM150PSWH 5-Qt. Artisan Series with Pouring Shield - WhiteKitchenAid KSM150PSWH 5-Qt. Artisan Series with Pouring Shield - WhiteKitchenAid stand mixer, blend with a paddle until smooth and creamy. 

 

For the Filling:

1.5 lbs ground lamb 

16 oz carrots (I bought a bag or precut crinkle medallions)

10 garlic cloves

1 yellow onion

7 sprigs of rosemary

10 sprigs of thyme

2 tbsp butter

3 tbsp tomato paste

1 can beef broth

1 can corn

1 can peas

3 tsp flour

1 tbsp pepper

1 tbsp garlic powder

1 tbsp salt

Melt 2 tbsp of butter. Add the diced onion and minced garlic. Stir until browned (roughly 3-4 minutes). Add the carrots and cook an additional  5 minutes. Add the ground lamb (I have a meat grinder attachment for my KitchenAid stand mixer which I highly suggest you buy. I purchased lamb shoulder and ground it. If you don't have that option, just buy ground lamb from your butcher.). Stir until browned. Add the finely cut rosemary and thyme to the pan and stir well. Add the flour, tomato paste and beef broth. Stir. Add the salt, pepper and garlic powder, stirring yet again. Allow the mixture to boil down a bit until the "sauce" has thickened. 

Plate by adding a 2/3 (lamb and veg) to 1/3 (mashed potato) mixture to the serving vessel of your choice. I did "individual" servings. Spoon the lamb and vegetables on the bottom. Then spread the mashed potatoes on top. You will want to start at the edges of the dish to form a seal that keeps the filling from bubbling over the potatoes. 

Heat your oven to 400 degrees and cook for 25-30 minutes or until the potato toppings begin to brown. 

 

Please reload

Food Network Star Farewell

August 2, 2018

1/10
Please reload