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Short Cut Shepherd's Pie Recipe

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This recipe for Short Cut Shepherd's Pie, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Roche
Added: Saturday, May 9, 2009


2 Tbsp. canola oil
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 pound ground lamb (or use leftover cooked lamb)
1 Tbsp. flour
3/4 cup chicken stock
1 tsp. dried thyme (1 Tbsp. fresh)
1 tsp. dried rosemary (1 Tbsp. fresh)
Pinch of ground nutmeg
salt and pepper to taste
1 10 oz. bag frozen mixed veggies (optional)
Tub of Country Crock mashed potatoes, or other favorite brand (or make your own)
1 Tbsp. of butter, cut into small pieces

Preheat oven to 400. Heat oil is large skillet over medium low heat. Add onion, carrot and celery and cook until softened, 15 minutes. Increase heat to medium high and add ground lamb. Cook stirring for 10 minutes, breaking up meat with wooden spoon. Spoon off excess fat.
Add the flour and cook for 2 minutes. Add the chicken stock and all the spices. Reduce heat to low. Add the veggies if using. Cook for 5 minutes until thickened. Let cool slightly, then add to a 9 inch deep pie dish, or similar size casserole. Spread with mashed potatoes and make peaks with a fork. Dot with butter. Bake until browned and bubbly, about 35 to 40 minutes. Let cool slightly then serve.

Personal Notes:
Personal Notes:
I don't wait for the leftover lamb, I buy ground lamb just to make this dish. The already prepared mashed potatoes make this really easy to prepare, and it's comfort food at it's best.




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