Lamb Shepard’s Pie
I created this recipe years ago when we started raising lambs. My family loves this comfort meal on a cold fall or wintry day. I also make it every St. Patrick’s Day, topped with colcannon (cooked cabbage mixed in with mashed potatoes). Whether its homegrown, homemade, or handmade, we pride ourselves in using resources from our farm and this dish represents who we are and what we do at Stoner Family Farms! Servings: 6-8
Ingredients:
Filling:
2 pounds ground lamb
2 cups carrots, peeled and diced
11/2 cups frozen sweet corn
1 cup frozen green peas
2 garlic cloves, smashed
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon oregano
Salt and pepper, to taste
Pan Sauce:
11/2 cups beef broth
2 tablespoons flour
2 tablespoon tomato paste
Worcestershire sauce, to taste
Salt and pepper, to taste
Topping:
4 cups mashed potatoes, prepared
½ cup cheddar cheese
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 350°F.
For the filling, in a large cast iron skillet, add ground lamb and cook on high until browned.
Meanwhile, place the carrots in a microwave safe bowl. Microwave on high to soften, or partially cook, for approximately 3 minutes.
Once the lamb is fully browned add the carrots, corn, peas, and garlic to the skillet. Cook on medium heat for approximately 5 minutes or until all the vegetables are fully cooked.
Add the parsley, rosemary, thyme, marjoram, and oregano. Salt and pepper to taste.
For the pan sauce, place the beef broth, flour, tomato paste, and Worcestershire sauce in a small bowl. Salt and pepper to taste and whisk well.
Add the pan sauce mixture to the filling mixture. Allow to cook on medium to low heat for approximately 5 minutes. The mixture will thicken and begin to bubble.
Top the lamb mixture with prepared mashed potatoes.
Top with cheese and parsley.
Bake for approximately 20 minutes or until the top gets brown and cheese the is melted.
*Side Notes: To cut down on the prep time of this recipe swap the fresh carrots, frozen sweet corn, and frozen peas for a bag of mixed frozen vegetables from your local grocery store. Also, ground beef can be substituted for ground lamb or 1 pound of each.
To make colcannon simply add approximately 2 cups of chopped cabbage to the fresh potatoes you will be mashing.
