One of my favorite Sunday dishes to make is traditional shepherds pie. Growing up, I had had American style shepherds pie. The kind with ground beef, corn, and potatoes. It was good. But this recipe is even better!
The origin of shepherds pie dates back to Scotland and northern England where shepherding was a common way of life. Potatoes, lamb, and root vegetables such as carrots and onions were common.
I’ve adapted this recipe over time and it has come to be my own. My husband adores this meal and often over indulges himself when I make it. You can easily double this recipe to feed a large family or host a dinner party. With this meal at the center you’ll be the talk of the town for weeks!!!
2 pounds of Ground Lamb
9 baby carrots
1 sprig of Rosemary
1 sprig of thyme
3 Russet Potatoes
8oz Chicken Stock
2 Tablespoons of tomato paste
1 cup of Red Wine
2 tablespoons of Worchestersire sauce
3 cloves of garlic
1. Wash and peel your potatoes. Dice them and add them to a pot of water. Boil until tender
2. In a large nonstick skillet, Brown your ground lamb.
3. In a food processor or chopper. Chop together the carrots, onions, garlic, rosemary leaves, and thyme leaves. Be sure the consistency is close to a rough paste.
4. Once the meat is browned and most of the liquid cooked off. Add the carrot/onion mixture. Stir to combine and cook down.
5. Add the wine, chicken stock, and tomato paste and worchestershire sauce. Allow to simmer until it forms a thick sauce.
6. While the meat sauce simmers. Strain and mash the potatoes. You may choose to add your own extras to the potatoes like sour cream and chives.
7. Once the sauce is reduced. Transfer to a large dish. Top with the mashed potatoes. Be sure to rough up the potatoes with a fork. Bake at 350° for 20 minutes. Serve immediately.