Shepherd’s Pie
Shepherd’s Pie is a hearty, warm comfort food perfect for surviving the cold winter months. Try this recipe from The Flying Apron Cookery that was featured on Global Morning News.
Ingredients
| 1 lb | Ground lamb |
| 1 | Small onion, diced |
| 2 | Medium carrots, peeled and chopped |
| 1/2 stalk | Leek, peeled and chopped |
| 6 | Medium potatoes, peeled and chopped |
| 3 cloves | Garlic, peeled and chopped |
| 1 cup | Cream |
| 1/2 cup | Butter |
| 2 tbsp | Olive oil |
| Salt, pepper, garlic powder, nutmeg, rosemary, thyme oregano |
Directions
For the Mashed Potatoes:
1. Cook the peeled and chopped potato in a pot of salted, boiling water until soft.
2. Drain water from pot and set aside.
3. In a second medium pot, heat butter until melted and then add in cream.
4. Pour the warm butter & cream mixture over the cooked potatoes; add in 1 chopped clove of fresh garlic or ½ tsp of garlic powder, a pinch of nutmeg, ½ tsp of pepper and 1 tsp of salt. Mash with a potato masher until mixed and creamy.
5. Keep warm and set aside.
Preheat Oven to 400 F
For the Meat:
1. Heat olive oil over medium – high heat in a large skillet or pot.
2. When hot, add in ground lamb and brown.
3. Add in salt & pepper, diced onion and garlic and sauté for 2 minutes before adding the rest of the chopped vegetables.
4. Sauté for an additional 2 minutes. Add one teaspoon each of rosemary, thyme and oregano.
5. Let the pan simmer on low heat for approximately 10 minutes, ensuring the lamb is cooked through.
To Assemble:
1. Pour the meat and vegetable mixture into a heat proof casserole dish, top with the garlic mash potatoes and bake until mash potatoes are lightly browned. Remove from oven and serve hot.
Recipe provided by: Chef Chris Velden, The Flying Apron Cookery (Flying Apron also offers youth cooking classes. One of their classes features this Shepherd’s Pie recipe)