home cooked dinners by the season

Shepherd’s Pie

Shepherd’s Pie

If I ever have leftover roast leg of lamb I make Shepherd’s Pie. It’s the sneakiest way to use leftovers without anyone knowing you’ve used them. And if there wasn’t a trace of leftover lamb, substitute ground beef and just like it’s called Cottage Pie.

Mashed potatoes, vegetables and cheese make this pie pure comfort food. I’ve listed vegetables, but you can substitute any you want for what you might have in your refrigerator. The same goes for the herbs and the cheese. Do you like how easy I am making this for you?

If you choose to make the pie ahead and refrigerate it, bring it out to room temperature about 20 minutes before baking so it cooks more quickly in the oven.

Shepherd's Pie
 
Serves: 4-5
Ingredients
  • Mashed Potato Top Crust:
  • 2 russet potatoes (1-1/2 pounds) peeled and cut into 2 inch chunks
  • ½ cup milk
  • 2 tablespoons butter

  • Pie filling:
  • 2 tablespoons olive oil or butter
  • 1 cup chopped onions
  • 1 teaspoon minced garlic
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup quartered mushrooms
  • 1 pound cooked lamb, chopped*
  • 1 cup chicken, beef or vegetable broth
  • ¼ cup tomato sauce or puree
  • 1-1/2 teaspoons chopped fresh thyme or ½ teaspoon dried
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup grated Cheddar cheese
  • 2 tablespoons chopped green onions
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large saucepan, cover potatoes with water and add a pinch of salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes (potato chunk when inserted with a paring knife should slip off easily); drain. Mash potatoes until smooth then add milk and butter until smooth; season with salt and pepper and set aside.
  3. Cook and stir onions and garlic in the oil in a large skillet over medium heat until softened. Add carrots and celery and cook 3-4 minutes; add mushrooms and cook until softened, about 4 minutes. Add lamb, broth, tomato sauce and thyme leaves stirring well; bring to a simmer and cook about 5 minutes; season with salt and pepper. Transfer to a 9-inch baking dish.
  4. Top lamb mixture with mashed potatoes, spreading to the edges and using a fork to make a design in the potatoes. Sprinkle with Cheddar cheese.
  5. Bake at 400 F. 20-25 minutes, then heat under the broiler until lightly browned.
  6. Remove from oven and sprinkle with green onions.
Notes
One pound ground beef can be substituted. Cook and brown the beef in a skillet; remove and follow the remainder of the recipe adding the browned beef for the lamb.

 


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