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Megan’s Lamb Shepherds Pie with Lima Beans Recipe

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This recipe for Megan’s Lamb Shepherds Pie with Lima Beans, by , is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Megan Young
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground lamb (can substitute beef or turkey if preferred)
1 small white onion
2 Tsp. Olive oil
2 bay leaves
1 tsp. ground cloves
1 tsp. nutmeg
2 Tsp. tomato paste (optional)
⅛ cup dry red wine (optional)
2 chicken bullion cubes
1 cup fresh or frozen sliced carrots
1 cup fresh or frozen corn
1-2 cups canned or frozen lima beans
2 Tsp. Worcestershire sauce
Salt and pepper to taste

Mashed potato topping:
4 large potatoes, diced
4 Tsp. Butter
½ cup milk
½ cup plain Greek yogurt or sour cream
1 egg
Salt and pepper to taste
Paprika to garnish (optional)
Directions:
Directions:
Heat olive oil over medium heat in a baking dish or skillet. Sauté onion until translucent. Push onion to the sides of the pan and brown the lamb. Add the spices, bullion cubes, tomato paste and wine or ½ cup of water. Simmer over medium heat, adding water to keep it from drying out for 15 minutes. Add vegetables and Worcestershire sauce. Remove bay leaves. Season with salt and pepper. If the stew isn’t thick enough you can add a couple of teaspoons of flour to thicken it.

For potatoes, boil potatoes in salted water until they are easily mashed with a fork. Drain and either return to pot or bowl of a stand mixer. (The mixer will give them a very fluffy consistency.) Add butter, milk, yogurt or sour cream and egg. Mash by hand or with the stand mixer beater attachment until fluffy. Add salt and pepper.

Spread potatoes evenly over the lamb mixture. Sprinkle paprika if desired. Bake uncovered at 375º for 45 minutes or until potatoes have started to brown and lamb mixture starts to bubble up around the sides. Serve immediately. Tip: can be reheated but add a little water to bring it back to life.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
You can never, ever have too many lima beans. I prefer this recipe with frozen vegetables which makes it easy to keep most of the ingredients on hand.

 

 

 

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