Dried herbs season ground lamb for this Shepherds Pie Recipe with a mashed potato topping.
Variety of Lamb Recipes for Every Occasion
1 1/2 pounds Yukon Gold potatoes, unpeeled
2 tablespoons olive oil
2 pounds ground lamb (grassfed is best)
1 tablespoon dried rosemary
1 tablespoon dried thyme
4 cloves garlic, minced
Salt and pepper
1 large carrot, peeled and grated
1 large onion, grated
1 teaspoon Worcestershire sauce
1 can (6 ounces) tomato paste
1/4 cup red wine
1/4 cup chicken stock
1/4 cup heavy cream
3 tablespoons butter
1 egg yolk
1/4 cup finely grated Parmesan cheese
Heat oven to 400°F.
Scrub potatoes clean and place in large pot of salted water. Boil for about 20 minutes, or until easily pierced with fork.
Meanwhile, in large, deep skillet, heat olive oil for 1 minute. Add lamb and stir, breaking into fine mince. Stir in rosemary, thyme, garlic, and a little salt and pepper.
Add carrot and onion, and stir until everything is well-incorporated.
Stir in Worcestershire sauce and tomato paste. Add red wine, and let simmer for 1 minute. Stir in chicken stock and cook for another minute. Turn off heat and set skillet aside.
When potatoes are done, drain them and return to pan. Add cream, butter, egg yolk, and salt and pepper to taste. Mash mixture together, skins and all; set aside.
Spoon meat mixture into deep casserole dish (or if you used an ovenproof skillet, just smooth down meat mixture), then carefully pipe or spread mashed potato mixture on top using back of large spoon. Sprinkle on Parmesan cheese. Drag fork over top of potatoes to create peaks and valleys.
Bake, uncovered, for 20 minutes, or until top is nicely browned. Broil for 1 minute at the end, if desired. Serve immediately. Yields 6 to 8 servings.
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