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Shepard’s Pie

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.

6 servings

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturemeaty, savory

Type of DishThanksgiving Leftovers, savory/pot pie

Ingredients

  • 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)

Instructions

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.

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