Shepherd’s Pie
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Ingredients
Adjust Servings
Ingredients for Lamb mixture: | |
1.5lbs ground Lamb | |
2 tablespoons epis | |
2 tablespoons of butter | |
⅓ cup diced onions | |
¼ cup of all purpose flour | |
3 cloves garlic, minced | |
½ tablespoon ketchup | |
1 ½ teaspoon salt | |
½ teaspoon black pepper | |
½ teaspoon smoked paprika | |
2 Sprigs of thyme, destemmed or ⅛ teaspoon dried thyme | |
1 ½ cups water (add more or reduce to adjust the sauce thickness) | |
1 cup frozen peas and carrots | |
½ cup frozen corn | |
Ingredients for Potato topping: | |
2 lbs potatoes, peeled and cut in half | |
2 tablespoon butter | |
2 tablespoon cream cheese | |
1 cup shredded white cheddar cheese | |
1 egg yolk | |
2 tablespoons evaporated milk |
Directions
1.
Boil potatoes in salted water for about 30 minutes.
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2.
In a medium size pot, on a low to medium heat add butter, followed by onions and saute for about a minute then add lamb followed by epis, mix well and cook until meat is browned.
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3.
Add flour and cook for about 2-3 minutes followed by garlic, dry seasonings, thyme then ketchup and water then mix all of it together. Add peas and carrot mixture, corn and mix, taste for salt, adjust as needed then remove from heat.
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4.
Drain potatoes, add butter, cream cheese, shredded cheese and mash well until smooth. Next mix milk and egg yolk together then pour into mashed potatoes and combine well until it’s fluffy, set aside.
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5.
Add meat mixture to a 9x13 inch baking dish, spread it into a flat layer. Next dollop the mashed potatoes all over the meat mixture then use the back of a spoon to slowly spread and connect the dollops it without disturbing the meat mixture. (Try your best to not mix it with the meat, only over the meat).
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6.
Bake for about 30 minutes, take out of oven and allow it to rest for 10-15 minutes before cutting into it. Serve hot and enjoy!
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