Denise's Delicious Shepherd's Pie
By
Denise McShea
@NutsiePotPie
1
I have been making this recipe for years. This was based originally on a recipe that was prepared by "The Galloping Gourmet". Remember him? Great show. Then I changed it based on the way my family liked it. I love this recipe, however, it calls for lamb which I think is best, you can also use beef.
Ingredients
- 2 lb
- lamb, chopped into bite size pieces (can substitute for beef chunks or ground beef)
- 1 c
- peas, frozen or fresh
- 1 c
- carrots, chopped fresh or frozen
- 3 Tbsp
- tomato paste, italian
- 1/2
- onions, vidalia, chopped
- 2 Tbsp
- flour
- 1/2 c
- white wine, dry
- 1 1/2 c
- chicken stock
- 1 Tbsp
- worcestershire sauce
- 1 c
- cheddar cheese, shredded
- potatoes, mashed
- 1 c
- corn kernels, fresh or frozen
- pepper, ground to taste
- 1
- bowl mashed potatoes, homemade
Step-By-Step
1Prepare your mashed potatoes. Homemade is best. You are going to want to make enough to cover the entire casserole. Set aside.
Cut the meat into cubes. There should be at least 3 cups, set aside. Chop onion. Add 2 tablespoons butter to frying pan and cook lamb until done. Set aside.
Cut the meat into cubes. There should be at least 3 cups, set aside. Chop onion. Add 2 tablespoons butter to frying pan and cook lamb until done. Set aside.
2To frying pan add more butter and add onions, carrots, peas, and parsley, stirring until onions are wilted. Add flour and mix in. Add the tomato paste, wine, stock, Worcestershire and pepper until well mixed. Let simmer 10 minutes. Add the cubed lamb and corn. Cook 5 minutes longer.
3Preheat the oven to 350 degrees. Put the meat and sauce into a greased 9x13 baking dish. Carefully spread the mashed potatoes evenly over the top of the meat mixture ensuring that the potatoes seal in the mixture so you limit it boiling over the top of the potatoes when baking. Cover potatoes with cheese and bake for 45 minutes.
4Let rest for at least 1/2 hour before serving to allow the pie to settle.
