Traditional Shepherd’s Pie

Traditional Shepherd’s Pie

Yield:  6-8 servings

*Cottage pie is with beef, shepherd’s pie is lamb

Ingredients

• 1.5 -2lb Lamb, diced
• 1 onion, diced
• 1 clove garlic, minced
• 2 sprigs fresh Thyme, leaves removed and minced, stem discarded
• 1 sprig fresh Rosemary, leaves removed and minced, stem discarded
• 1 teaspoon Kosher salt
• Fresh cracked black pepper
• 3-4 splashes of Worcestershire
• 2 cups frozen peas and carrots or vegetable medley
• 6-8 russet potatoes, peeled, boiled, drained and mashed
• 1/4 cup milk
• 1/2 cup butter
• Kosher salt

Method

1. Pre-heat oven to 350° F
2. In a cast-iron pan over medium high heat, cook lamb, onion, garlic, Thyme, Rosemary, salt and pepper until lamb is no longer pink, 6-8 minutes.
3. Add tomatoes and Worcestershire and cook until reduced 10-12 minutes.
4. Remove from heat and add peas and carrots and stir.
5. Prepare potatoes by peeling, boiling, draining and mashing with milk, butter and salt.
6. Top the meat mixture in the cast-iron pan with the mashed potatoes.
7. Cook in oven, uncovered 15-20 minutes or until potatoes are lightly browned
8. Serve hot.

Enjoy!