1 hr. 30 min.
Hearty Shepherd's Pie with Lamb
|3 lbs lamb leg, ground or diced into 1/2-inch cubes|
|1 Tbs oil, canola or vegetable|
|3 medium yellow onions, peeled, 1/4-inch dice|
|6 Tbs all purpose flour|
|3 medium carrots, peeled, 1/4-inch dice|
|1 cup peas, green, whole, fresh or IQF|
|1 cup corn kernels, fresh or IQF|
|3 Tbs tomato paste|
|2 Tbs Worcestershire sauce|
|3 cups lamb stock|
| Sea salt and black pepper to taste|
|1/2 cup parsley, chopped|
|4 lbs Yukon gold potatoes, washed|
|1/2 cup heavy cream|
|1/2 lb salted butter|
|8 oz English Derby and/or Cheddar cheese, shredded|
|In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.|
|In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.|
|Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.|
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