Shepherd’s Pie

Potato Top


Cauliflower Top

This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, you can tone back the herbs to half of the recipe of using lamb.  There was no ground lamb at the market this time, so I bought lamb stew meat and ran it through the meat grinder.

1 TBSP Olive Oil
1 cup chopped onion
1 Lb. ground lamb (Or 1 lb. beef, or ½ lb. beef and ½ lb. pork)
¼ tsp dried parsley
¼ tsp dried rosemary, ½ tsp dried thyme (Or, 1 tsp. Herbs de le Ron)
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP ketchup (1 TBSP tomato paste and 1 TBSP ketchup)
1 cup ale beer (or Pilsner, Guinness or IPA.  I prefer IPA for the tangy rich hops taste)
(If you don’t want to use beer or wine you can use 1½ beef broth)
1 cup frozen peas and carrots
½ cup corn kernel w/some corn juice
Sharp cheddar and Colby Jack cheese

Topping mashed potatoes:  (Or Mashed Cauliflower.  Double the recipe.)

I use local Wisconsin grated sharp cheddar from Shullsburg.  Others use Irish cheddar.  I have seen Irish cheddar in the store and it is from Ireland, but I haven’t used it.  I like to support local Ag and I live ten miles from Shullsburg.

Meat filing:
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer (or beef broth) and make a gravy.  Don’t overcook it has to go into the oven. Turn off heat and let sit.

Make the mashed potatoes (Or cauliflower), place meat into a 2 quart square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes. Let cool and serve.

As of 10/9/22

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