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Shepherd’s Pie

March 29, 2012

This is apparently “The Best Shepherd’s Pie”, according to some Irish cooks. Since this is the only recipe I’ve tried so far I can’t compare it with any others, but it is really good. I doubled the recipe and used 1/2 lamb and 1/2 beef, and a whole 5 lb. bag of potatoes to fill these two pie plates. I can’t wait to make this again–it went too quickly the first time!

shepherd's pie

2 Tbsp olive oil

1 onion, minced

2 carrots, minced

1 1/2 lb. ground lamb (or minced lamb)

1 Tbsp tomato paste

1 tsp Dijon mustard

1 cup hot chicken, lamb, or beef stock

salt and pepper

4 cups seasoned mashed potatoes

2 Tbsp melted butter

Heat oil in a large skillet over medium heat. Cook onion and carrots until soft but not browned, about 8 to 10 min. Raise heat to high and add lamb. Cook until well browned. Stir in tomato paste and mustard, then add stock. Reduce heat to low, add some salt and pepper and simmer 15 to 20 min. until stock is mostly evaporated. Transfer to a baking dish and cover with mashed potatoes. Brush with butter and bake at 350 degrees F for 50 min.

From The Country Cooking of Ireland by Colman Andrews (and reprinted in Food for Thought Feb/Mar 2011)

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