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MY Shepherd's Pie RECIPE - Lamb

7/4/2018

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INGREDIENTS
  • 2 pounds freshly ground lamb
  • 1/4 cup red wine
  • 1 large onion, finely chopped
  • 4 carrots, shredded
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons Worcestershire sauce
  • Coarse salt and ground pepper
  • 1 tbl rosemary, minced
  • 1 tbl thyme minced
  • 10 ounces frozen peas
Potato Topping
  • 2 1/2 pounds russet potatoes, peeled and quartered
  • 1/2 cup milk
  • 6 tablespoons butter
  • 1 1/2 cup shredded Parmesan cheese
  • 1 egg yolk

INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Heat a large skillet over med-high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
  3. Add 1/4 cup red wine to the skillet, scraping up browned bits with a wooden spoon.
  4. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
  5. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
  6. Add Worcestershire sauce, 2 cups water, and lamb.
  7. Season with 2 teaspoons salt and 1/4 teaspoon pepper, rosemary and thyme.
  8. Simmer until thickened, stirring occasionally, about 10 minutes.
  9. Stir in peas; cook 1 minute.
  10. Place mixture in the bottom of a casserole dish.
For the Potatoes
  1. Boil potatoes with salted water until fork-tender, 15 to 20 minutes.
  2. In pan, bring milk and butter to a simmer; remove from heat.
  3. Mix into potatoes; mash.
  4. Add half the parmesan cheese (1/2 cup - 1 cup), egg yolk, and Season with 2 teaspoons salt and 1/4 teaspoon pepper.
  5. Spread potatoes over pies; use a fork to make peaks.
  6. Sprinkle the remaining parmesan cheese (1/2-1 cup).
  7. Bake on a baking sheet until tops are browned, 25 to 30 minutes.
  8. Cool slightly; serve.
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