- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 28 Times
Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.
- 3 cups roughly chopped cooked lamb
- 2 large cloves garlic, peeled
- 1 medium onion, quartered
- 1 teaspoon dried rosemary, crumbled
- 4 tablespoons (½ stick) butter
- 2 tablespoons all-purpose flour
- ¾ cup beef broth
- Salt and black pepper to taste
- 4 medium potatoes, peeled, cooked, and mashed (about 3 cups)
Preheat the oven to 325 degrees.
Mix together the lamb, garlic, onion, and rosemary. Put through a meat grinder twice or chop in a food processor until fine. Melt the butter in a skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth, whisking to avoid lumping. Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste. Add the lamb mixture, stir to blend, and season with salt and pepper to taste.
Spoon into a 1½-quart casserole or a deep pie pan. Spread the mashed potatoes on top and cover evenly to the edge of the casserole. Make a crisscross design with a fork.
Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.
© 2003 Marion Cunningham
Nutritional information includes 1/8 teaspoon of added salt per serving.