Shepherd's Pie
December 12, 2018 • 0 comments
Ingredients
- 1 lb braised or roasted leg of lamb
- 2 T butter
- 1 C onions chopped finely
- 1/2 C carrots chopped finely
- 1/2 C celery chopped finely
- 1/2 C mushrooms chopped
- 2 T parsley chopped finely
- 3 T flour
- 2 T tomato paste
- 1/2 C red wine
- 2 C lamb stock
- Salt & Pepper to taste
- 1 C cooked fresh or frozen peas
- 2 C or more of mashed potatoes
- Grated sharp cheddar cheese
Directions
1. Cut the meat into 1/4" cubes. Set aside.
2. Heat the butter in a saucepan and add the onions, carrots, celery, mushrooms, and parsley. Cook, stirring, until the onions are wilted.
3. Sprinkle with flour and stir with a wire whisk. Add the tomato paste, wine, and stock, stirring rapidly with the wire whisk. Let simmer 10 minutes and stir in the cubed meat and peas. Adjust salt and pepper. Cook 5 minutes longer.
4. Preheat oven to 350 F.
5. Put the meat and sauce in a 2 quart casserole. Spread the mashed potatoes evenly on top of the meat mixture, covering it completely. Sprinkle evenly with cheese and place the dish in the oven.
6. Bake 30-45 minutes, or until the dish is piping hot throughout and the cheese is melted.
