Ingredients: |
Ingredients: 2 lbs freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 Tbsp tomato paste
2 Tbsp flour
1 to 2 Tbsp Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2½ pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter
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Directions: |
Directions:PREHEAT oven to 425º. Heat a large skillet over 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.
ADD 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
ADD Worcestershire sauce, 2 cups water, and lamb. Season with 2 tsp salt and 1/4 tsp pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekinns or two 9-inch glass pie dishes.
MEANWHILE, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15-20 minutes. Drain.
BRING milk and butter to a simmer in a pan, remove from heat. Return potatoes; mash. Season with 2 tsp salt and 1/4 tsp pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve. |
This recipe for Shepherd's Pie is from