Shepherd's Pie

For the third recipe for this month I chose Shepherd's Pie. I had a pound of ground lamb in my freezer and was not sure what to do with it until I found this recipe. It is a good "comfort food" meal. However we both agreed it needs garlic.

SHEPHERD'S PIE

2 lbs all purpose potatoes, peeled and quartered
1/2 cup milk
3 tblsps butter
1/4 cup plus 1 tblsp fresh grated Parmesan cheese
1 tsp salt, divided
1/4 tsp plus 1/8 tsp black pepper
1 medium onion, chopped
2 carrots, peeled and chopped
1 lb ground lamb
2 tblsp tomato paste
2 tblsp flour
1/4 cup dry red wine
1 cup chicken broth
1/4 tsp dried thyme
1 cup frozen peas

Preheat oven to 425. In a 4 qt saucepan combine potatoes and enough water to cover. Heat to boiling. Boil until potatoes are tender; drain and return to pot. With potato masher, mash potatoes with milk and 2 tblsp butter. Stir in 1/4 cup Parmesan cheese, 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Meanwhile, in a nonstick 10-inch skillet, melt remaining butter over medium heat. Add onions and carrots; cook until vegetables are tender, about 5 minutes. Add ground lamb and cook over med-high heat; stirring to break up meat, until no longer pink, about 5 minutes. Skim off all grease and discard. Add tomato paste and cook stirring for 1 minute. Add flour and cook, stirring for 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth and thyme, remaining 1/2 tsp salt and remaining 1/8 tsp pepper; stirring until browned bits are loosened from bottom. Heat to boiling, stir in peas.

Transfer lamb to 9-inch deep dish pie pan. Spoon mashed potatoes over top and spread to cover evenly. Sprinkle with 1 tblsp Parmesan cheese. Place on foil lined cookie sheet and back until slightly browned about 20 minutes.






Makes 4 main course servings.

Of course the night I made this I really looked at the recipe next to it,,, Eggplant and Lamb Casserole (Moussaka). If I ever fnd more ground lamb on sale I will have to come back to this book.