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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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I got this recipie off of the PBS show Everyday Food. I love shepherd pie, and this one is very easy. Ingredients:
2 lbs fresh ground lamb |
1 large onion, finely chopped |
4 carrots, coarsely chopped |
2 tablespoons tomato paste |
2 tablespoons flour |
1 -2 tablespoon worcestershire sauce |
coarse salt |
pepper |
10 ounces frozen peas, thawed |
2 1/2 lbs russet potatoes, peeled and quartered |
coarse salt |
pepper |
1 cup milk |
6 tablespoons butter |
Directions:
1. Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
4. Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
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