Sunday, August 7, 2011

Shepherd's Pie Recipe

A great summer dish for company in the summer is grilled butterflied leg of lamb particularly for all the recipes that you can make with the leftovers --- this Shepherd's Pie recipe is easy to make, and a crowd pleaser. Although the lamb is not from the Northeast (it's from Colorado) the rest of the ingredients are locally grown and delicious this time of year.

Shepherd's Pie (Photo: Lexi Van de Walle)

Easy Lamb Shepherd's Pie
If you don't have a piece of leftover lamb leg, ground lamb is a delicious substitute. 

1 pound fingerling potatoes
2 tablespoons butter
1/2 cup of skim milk
3 large carrots, cut in circles
1 pound of peas
Olive Oil
1 onion, diced
1 lb. leftover grilled lamb,  trimmed and cut into1/2 inch cubes
2 tablespoons of fresh rosemary, minced
2 tablespoons of butter (for browning the potatoes)

Fill a large pot with cold water and potatoes and bring to a boil. Cook until tender and drain. Transer the potatoes to a large bowl and while hot use a potato masher to "smash" the potatoes. Add butter and milk and continue smashing until creamy smooth. Set aside. In separate pots, boil peas until tender, drain and set aside and boil carrots until tender, drain and set aside. In an oven proof saute pan, add olive oil and heat over medium flame. Add onions and cook until translucent, about 5 minutes. Then, add rosemary and lamb and cook until rare pieces are browned. Set aside.

Just before serving dinner, assemble the Shepherd's pie in an oven proof pan. The bottom layer is the meat and onion, the second layer is the cooked vegetables and the smashed potatoes are the top layer. Add small pieces of butter to the top of the potatoes and broil until browned and heated through.

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