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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shepherd's Pie Recipe

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Shepherd's Pie image
Shepherd's Pie

 

This recipe for Shepherd's Pie, by , is from "I'll Have a Corona, Hold the Virus!" Cooking for Gigi During COVID, 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:  
Lime Tree Restaurant

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds russet potatoes
1/4 cup half-and-half
2 ounces butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
4 cloves garlic, minced
1-1/2 pounds ground lamb
1 teaspoon salt and pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup canned black-eyed peas
Curly parsley, chopped, for garnish

Directions:
Directions:
Preheat the oven to 400║. Wash potatoes, poke with a fork and place in the oven for 90 minutes Once done, cut in half and let cool for about 5 minutes. Then scoop out the potatoes into a mixing bowl. Microwave the half-and-half and butter for 35 seconds. With a paddle attachment, beat the potatoes and then add the half and half, butter, salt and pepper and mash until smooth. Stir in the yolk. Prepare the filling. Place the oil into a 12-inch sautÚ pan over medium high heat. Once the oil shimmers, add the onion and carrots and sautÚ approximately 4 to 5 minutes. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned about 3 minutes. Sprinkle meat with the flour and toss to coat and cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes until the sauce is thickened. Add the corn and black-eyed peas to the lamb mixture and spread evenly into an 11"x7" glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Smooth with a spatula. Place on a pan on the middle of the oven and bake for 25 minutes or just until the potatoes begin to brown. Let cool 5 minutes. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Gigi hates peas. As a little girl, she'd hide them under the mashed potatoes to kep from eating them. So I substitute black-eyed peas when I make this for her. Shepherd's Pie is warm, comforting, gooey and satisfying, it's perfect kid food......and grandpa food too. The Flynn grandkids love it. During the 2020 Easter Break, oldest grandson Matty and I went ground lamb shopping. Finding it at Harris Teeter's, we made enough for two 9x13" panful's to feed the eight Flynn's, Gigi and me. They were wolfed down without a trace. It's hard to make this dish better but try adding a layer of gruyere or cheddar cheese on top of the mashed potatoes.

The Lime Tree Restaurant in County Kerry Ireland has the world's best Shepherd's Pie. Each serving comes with a Frenched Lamb Chop perched jauntily (yes I said jauntily) atop the potatoes. I had this dish when we dined there in 1992 with our friends Bob and Nancy Flynn. The memories still warm me.

 

 

 

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