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Shepherd's Pie

Source: Saveur Magazine
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Rating: 3.5   Reviews: 6 See Reviews
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  4 to 6 servings
Our favorite recipe for this traditional English specialty comes from Sally Clarke of Clarke’s in London. Diced carrots, celery, or leeks may be added, but are not essential.
1 1/2 pounds potatoes
3 tablespoon butter
3 tablespoon vegetable oil
1 medium white onion, peeled and chopped
1 pound leftover cooked lamb, finely chopped (or raw ground lamb)
1 tablespoon flour
3/4 cup beef stock
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary, chopped
Pinch of ground nutmeg
salt and freshly ground black pepper
Shepherd's Pie Recipe at
Peel and quarter potatoes. Rinse well under running water. Place in a large pot of cold salted water and bring to a boil over medium high heat. Cook until tender, about 15 minutes. Drain, reserving about 1/2 cup of the water. Mash with 2 tablespoon of the butter, add reserved water, and beat until fluffy.

Heat oil in a medium skillet over medium low heat. Add onions and cook until soft, about 15 minutes. Increase heat to medium and add cooked lamb. Cook for about 5 minutes, stirring to brown evenly. (If using raw ground lamb, cook for about 15 minutes, breaking up meat with a wooden spoon and stirring to brown evenly; pour off fat.)

Add flour to lamb mixture and cook, stirring, for 2 to 3 minutes. Add stock, thyme, rosemary, and nutmeg, and season to taste with salt and pepper. Reduce heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Remove from heat and allow to cool slightly so potatoes, when spread over lamb mixture, will not sink.

Preheat oven to 350 degrees F.

Transfer lamb mixture to a 9-in. pie pan or baking dish. Spread mashed potatoes over lamb mixture, using a fork to make peaks on top. Dot with remaining butter and bake until browned, about 35 minutes. Cool slightly and serve from pan.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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Spotlight Recipe Review See all 6 reviews »

Rating: 3
by: Jenefer, TX Reviewed: 01/21/2011
Shepherds Pie
Very good, but onions, carrots and fresh/frozen peas are a must along with 3 cloves of crushed garlic, my English Grandmother used to make this for dinner on the Monday after the roast leg of lamb that was served on Sunday..also using up the heated leftover gravy for serving on the side. Some war time meals are still very tasty. One can of diced tomatoes and a "dollop" of HP sauce can be added if using fresh ground lamb, keeps it love it.
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