Shepherd's Pie

This past weekend, I picked up some wonderful ground lamb from my friends at Massey Creek Farms.  I had a couple of ideas on how I wanted to use it and finally decided on Shepherd's Pie.  The decision was really quite easy since this dish has savory meat and vegetables in a rich gravy topped with buttery mashed potatoes...oh yes, bring it on!  I made my own mashed potatoes but you can certainly use store bought and just add a little flavor with butter and seasoning.  Shepherd's Pie is comfort food at it's best! 

Shepherd's Pie

Mashed Potatoes
1 1/2 pounds russet potatoes
1/2 cup half-and-half or milk
3 tablespoons unsalted butter
1 cup sour cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

• Peel potatoes and cut into chunks.
• Place in saucepan and cover with cold water.  Cook on high heat until fork tender.
• Drain potatoes in a colander and return to saucepan.
• Mash potatoes then add half and half, butter, sour cream, salt and pepper.  Continue to mash until smooth. 
• Set side until meat mixture is done.

Meat and Vegetables

1 tablespoon olive oil
1 lb ground lamb
1/2 lb ground beef
1 large onion - chopped
2 large carrots - chopped
2 stalks celery - chopped
1/2 teaspoon dried thyme
1 teaspoon salt, 1/2 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons flour
1 cup beef or vegetable stock

• Pre-heat oven to 375 degrees.
• Saute carrots, onion and celery in the olive oil till tender.
• Add meat and cook until browned.  Drain off any fat.
• Add thyme, salt and pepper.
• Add tomato paste and Worcestershire sauce, mixing well.
• Sprinkle with flour and stir through.
• Add stock and bring to a low boil.  
• Cook for approximately 15 minutes, allowing liquid to reduce.
• Layer meat in bottom of an oven proof dish.
• Spoon mashed potatoes over top of meat mixture. 
• Bake for about 20 minutes or until the potatoes are brown on top.  
• Can use broiler for extra browning on potatoes.