Shepherd's Pie
We love lamb in this house. Leg of lamb is our go-to for a special dish - because rack of lamb is even better, but a frugal household can stretch a leg of lamb into several meals. That said, leftover lamb is a tricky dish and it needs to be handled well so that it doesn't taste, well, mutton-y. Shepherd's pie is the perfect solution to all leftovers - leftover meat, leftover mashed potatoes, a couple carrots, what have you.
Shepherd's Pie
Adapted from The River Cottage Meat Book
1 lb. leftover lamb, minced to pea-size bits
1 lb. potatoes, large dice (we have done this with blue potatoes as well), or 3 to 5 cups leftover mashed potatoes
2 to 3 tbsps. butter
salt to taste
1 tbsp. olive oil
2 cloves garlic, minced
1 small onion or 1/2 large onion, diced
1 or 2 carrots, peeled and diced
1/2 glass red wine
1 tbsp. ketchup
2 tsps. Worcestershire sauce
leftover drippings, or small portion stock base
salt and pepper to taste
- Boil water for potatoes (if not working with leftover mashed potatoes) and start prepping/chopping ingredients.
- When water boils, add potatoes and cook 10 to 12 minutes.
- While potatoes cook, heat oil over low-medium heat in a saute pan. Add garlic, onions, and carrots, and saute for at least 10 minutes to sweat onions and start cooking carrots.
- Add lamb and cook for 3 more minutes.
- If potatoes are done, strain and transfer to bowl. Mash potatoes with butter (add more if still dry), and add a little salt if necessary. Cover with foil and set aside.
- Add wine, ketchup, Worcestershire sauce, and drippings/stock base. Simmer for about 3 minutes and taste, adjusting seasoning if necessary. I almost always need to add more ketchup, Worcestershire, and salt. Simmer, stirring occasionally, for 20 to 30 minutes.
- Preheat oven to 400 F and take out pie plate (or deep dish bowl if low on potatoes).
- Spoon lamb mix into plate/bowl and spread mashed potatoes over.
- Bake uncovered for 35 to 45 minutes. (Make any other sides now). Allow to cool a few minutes before serving. Good with minted peas.
Shepherd's Pie
Adapted from The River Cottage Meat Book
1 lb. leftover lamb, minced to pea-size bits
1 lb. potatoes, large dice (we have done this with blue potatoes as well), or 3 to 5 cups leftover mashed potatoes
2 to 3 tbsps. butter
salt to taste
1 tbsp. olive oil
2 cloves garlic, minced
1 small onion or 1/2 large onion, diced
1 or 2 carrots, peeled and diced
1/2 glass red wine
1 tbsp. ketchup
2 tsps. Worcestershire sauce
leftover drippings, or small portion stock base
salt and pepper to taste
- Boil water for potatoes (if not working with leftover mashed potatoes) and start prepping/chopping ingredients.
- When water boils, add potatoes and cook 10 to 12 minutes.
- While potatoes cook, heat oil over low-medium heat in a saute pan. Add garlic, onions, and carrots, and saute for at least 10 minutes to sweat onions and start cooking carrots.
- Add lamb and cook for 3 more minutes.
- If potatoes are done, strain and transfer to bowl. Mash potatoes with butter (add more if still dry), and add a little salt if necessary. Cover with foil and set aside.
- Add wine, ketchup, Worcestershire sauce, and drippings/stock base. Simmer for about 3 minutes and taste, adjusting seasoning if necessary. I almost always need to add more ketchup, Worcestershire, and salt. Simmer, stirring occasionally, for 20 to 30 minutes.
- Preheat oven to 400 F and take out pie plate (or deep dish bowl if low on potatoes).
- Spoon lamb mix into plate/bowl and spread mashed potatoes over.
- Bake uncovered for 35 to 45 minutes. (Make any other sides now). Allow to cool a few minutes before serving. Good with minted peas.
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