HealthNotes

Hearty Shepherd's Pie with Lamb

• From: American Lamb Board

Ingredients

• 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

Originally created as a way to use up leftovers, shepherd's pie is a welcome meal on a chilly evening.

Directions

• 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.