The wine I used for cooking was a 2005 Story Winery Red Passion Zinfandel—nice and sturdy, as most Sierra Foothills zins are. Since we knew this was going to be a bit posh anyway, we used a well-aged zinfandel from the Sierra Foothills, the best local organic lamb shanks we could find, and a combination of butternut squash and Yukon Gold potatoes. https://www.deliciousmagazine.co.uk/recipes/slow-cooked-shepherds-pies My guess is that this is the only shepherd's pie recipe you should ever pay attention to, as I’m thinking it’s a whole ‘nother level above and beyond your average recipe. Roast lamb was a real favourite at home on a Sunday because the leftover lamb made this shepherd’s pie recipe. Bring it to a simmer and allow to cook for 3 minutes longer to thicken. Note that you will want to slightly reheat the meat-broth mixture (microwave for just 1 minute or so) in order to separate the broth from the the meat for the second phase of the recipe—this caught me off guard as my meat was in a solid jelled block when I started the sauce! Cook the wine, butter, flour mixture for 2 - 3 minutes, stirring constantly. We'd love to see your creations on Instagram, Facebook, and Twitter. This delicious dish originated in England and is now available to enjoy all over the world. I deviated when the instructions called for adding the lamb and carrots to the thickened braising liquid by only adding the carrots, as I really thought they stood a better chance of cooking in 20 minutes without everything else added in. This is not quite your mother’s shepherd’s pie—it is something just that extra special bit beyond yet true to the origins. Shepherd’s pie was originally an old English recipe invented as a way to make the leftover meat from a Sunday roast go further, chopping the meat into small chunks, mixing with veg and onions and making a stock from leftover bones. When I removed the meat from the bones, I had 4 cups meat and just barely 2 cups broth. 3: Pour a splash of oil into a large saucepan and warm over a medium-low heat. If you say yes to this shepherd's pie recipe, and I believe you should, you should also say yes to spending the better part of a day executing this dish. Wrong! Cook 12 - 15 minutes, stirring occasionally, until carrots and onion have softened. Reduce the heat to medium, add the onion to the same skillet and cook, stirring, until the onion is tender and light brown, about 5 minutes. 2: Tip the mince into a colander to drain. When the carrots were done, I added the lamb to warm it through and then poured everything into my baking dish. Topped with mash and baked this provided an extra meal for families. I usua… Image. Made your weekend project lamb shepherd pie with leftover short rib ragu, it was so delicious, on a cold snowy first day of Spring here in Colorado! Bring the liquid to a low boil. I do recommend placing a pan underneath whatever size casserole or dishes you use as you might otherwise have a little bubbling excitement to clean up in your oven. Enter your email address and get all of our updates sent to your inbox the moment they're posted. https://leitesculinaria.com/102004/recipes-lamb-shank-shepherds-pie.html Hate tons of emails? Total Time: 1 hour 30 minutes. This is absolutely something you can serve to guests. Sprinkle 2 to 4 tablespoons flour (the more flour you add, the thicker the consistency of the resulting stew) over the onion and continue to cook, stirring constantly, another 2 minutes. Season the lamb shoulder, to taste, with salt and freshly ground black pepper. Renee Nicole's Kitchen - Creating Kitchen Confidence, Recipes for Home Entertaining, Date Night and Dinner Party Planning, 2 lbs Yukon Gold potatoes - chopped, 6 - 8 medium potatoes. Add the thyme and wine and scrape up any brown bits from the bottom of the pan. Remove from the skillet and set aside. Lamb was not something I ate a lot of in Canada. I found all the timing recommendations to be accurate. Stir in the tomato paste to mix, reduce the heat to simmer, and cook about 10 minutes. Serve the lamb shank shepherd's pie with a salad of frisée and pickled golden beets dressed with a mustard seed vinaigrette and more of that delicious red wine that you used for cooking. Notify me of follow-up comments by email. Then enter your email address for our weekly newsletter. I also made sure to unevenly spread it over the lamb, thereby creating craggy hills and valleys of potato, some parts getting a little bit crisp, some parts remaining smooth and creamy. Lamb Shank Shepherd’s Pie Recipe © 2015 Sara Foster. Serve warm, scooping out a portion of the potatoes and lamb for each serving. If, for whatever reason, you’re mindful of your carb intake, consider making this shepherd’s pie topless—that is to say, without its smothering mashed potato blanket of goodness. This lamb shepherd's pie recipe combines chunks of lamb with vegetables, spices, mashed potatoes, and cheese to make a wonderfully comforting, nourishing one-pot dish the whole family will love! Mash the potatoes using a hand masher or stand mixer. Later, the British created shepherd’s pie using lamb referring to the fact that shepherds herd sheep. No complaints here.–Renee Schettler Rossi. Return the lamb to the pan and add enough water to cover about 2/3 of the way up the lamb. Using a whisk, scrape the bottom of the pan to remove all the tasty brown bits. You’ll be glad you did because you'll be sipping the rest of the wine while you spend the afternoon in the kitchen putting it all together. (This can be done several days in advance. Danny has similar memories too, standing in his big Irish kitchen, watching the mincer in operation – the air full of the smell of freshly baked soda bread. Whisk in the broth or reserved cooking liquid, about 1/2 cup at a time, and bring to a low boil, whisking constantly. Shepherds Pie is not a Traditional Newfoundland Meal but many Newfoundlanders have made it over the years, this recipe was a request by one of our viewers to make and show them the steps on how I make Shepherds Pie. Fill with cold water and cover with a lid. To prepare the Shepherds Pie, heat a large frypan and add a little oil. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes. Let’s start with the brilliant combination of Yukon Gold potatoes and sweet potatoes. Have a picture you'd like to add to your comment? 2 cups reserved cooking liquid from the lamb, 2 tablespoons chopped flat-leaf parsley leaves, 4 medium (7 oz) carrots, cut into 1/2-inch (12-mm) chunks, 2 pounds sweet potatoes (or substitute butternut squash or rutabagas), peeled and cut into large chunks, 2 pounds Yukon Gold potatoes (about 4 or 5), peeled and cut into slightly smaller chunks than the sweet potatoes, Lamb Burger with Arugula, Feta, and Cucumbers. If you use a prepared or canned broth, you may already have plenty of salt. I assume that she was making shepherd’s pie back then. Stir in peas, gravy, and reserved lamb. Carefully add the lamb and vegetables back into the gravy. After the braise I had only about 1 1/2 cups liquid left, half of which was fat. Bake the merguez sausages in another roasting tin, alongside the lamb, for 10–15 minutes until cooked through. Place chopped potatoes in a medium sized pot. Remove the vegetables from the pan and place in a medium sized mixing bowl. Shepherd's pie is made using ground lamb. 4 delicious and quick lunch. Transfer lamb to a bowl and set aside. You have a hard time finding things that are actually grown there because it usually gets shipped elsewhere. Let us know what you think. I also used a pale-fleshed sweet potato called a “gold” that was not candy sweet. But it'll be worth it, I promise you. Be the first on your block to be in the know. Swirl to melt then whisk in the flour. You should have about 4 cups cooked meat. Use a wooden spoon to break the mince up and continue frying until brown and any liquid has reduced. I made sure to mash everything very lightly so that it was still chunky. Reduce the heat to medium and add the onion and cook, stirring often, until soft, about 5 minutes. It’s a stick to your ribs meal that will satisfy your tastebuds and fill your belly. It’s topped with mashed potato and baked until bubbling and the top is golden brown. Stir in onions and carrots along with 1/2 tsp of salt. I checked on the lamb halfway through the cooking and added 1/2 cup water, as the volume seemed to be dropping a bit even though the lid was on. Keep mixture warm over a low flame while making the mashed potatoes. Heat the olive oil in a large casserole over a medium heat. Remove the pan from the oven. We’ve given you a beef version and so now we’re going to … Be sure to invite friends over to share, as there will be plenty. Cover the pan tightly and place in the oven, undisturbed, until the lamb is fork-tender, about 2 1/2 hours. Place the pie, uncovered, under the broiler for 8 - 10 minutes or until the potatoes brown. The mashed potatoes are a little thin and bland. You and yours stay safe, too. My final word of advice is use a decent red wine for the braising liquid and the sauce. Now let’s talk about what’s underneath that creamy layer flecked with rosemary and paprika. I've had shepherd's pie many times and this one was good, but not great. Toss to combine and set aside. It was not all that easy to find although my late FIL raised lamb on his farm. Today, shepherd’s pie, in North America at least, is the more common term! Trim and chop lamb into bite sized pieces and place in a medium sized mixing bowl. I used the defatted braising liquid and topped it off with beef stock. Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can. Thank you for your endless inspiration and stay safe. As we mentioned in our other Shepherd’s Pie recipe, true shepherd’s pie is made with lamb, not beef. Add 1/2 tsp of salt, 1/4 tsp of black pepper, and worcestershire sauce. and get my free pantry stocking guide! Shepherd’s Pie is traditionally made with ground lamb. I added an extra 1/2 cup stock to give it a thick but not gloopy consistency. Add 2 tablespoons of butter to the red wine. Don't worry about cutting or shredding the meat into smaller pieces because as you heat the meat in the juices, it will naturally pull apart into smaller pieces without any effort. Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins If you don't have leftover roast beef or lamb, use browned lean ground beef or lamb. Mix the red wine with the reserved marinade and add to the dutch oven. By cooking the lamb the day before, the stock jelled beautifully, and it was easy to remove the chilled fat layer. Allow to cool 5 - 10 minutes prior to serving. (For best results, make the stew a day in advance, let it cool, cover, and refrigerate it overnight. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. This rustic-looking pie becomes golden brown on the peaks with maybe an extra 5 minutes in the oven (it took 35 minutes to get to where the filling was sizzling hot and the topping sufficiently brown). Shepherds Pie: People frequently tell me that i make awesome shepherds pie, they could just be being nice, but i choose to believe that i do.start to finish this usually takes me an hour to an hour and a half, and usually feeds 4, with seconds for everyone. This shepherd's pie is made with leftover roast beef or lamb with a fluffy mashed potato topping. In a large Dutch oven or a deep ovenproof skillet with a lid, heat the olive oil over medium-high heat until sizzling hot. Store refrigerated in the liquid. Remove the lamb from the liquid (reserving the liquid) to cool slightly. Jan 19, 2018 - A deeply savoury Shepherd's pie made with succulent chunks of leftover roast lamb and garden vegetables, topped with creamy mashed potatoes. This shepherd's pie recipe is a little time-consuming but well worth the effort! I had some concerns about cooking both types of potato in the same pot, and ended up cutting my sweet potatoes slightly larger than the Yukon Golds, which worked out well, as they were both pretty evenly done at the same time. Add the lamb, thyme, parsley, carrots, and peas, and continue to cook until the carrots are tender, about 20 minutes. Lightly butter or oil a 9-by-13-by-2-inch baking dish. Reserving the marinade, add the lamb to the dutch oven. Add lamb and cook until browned, about 8 minutes. When you add the flour to your onions, you are going to see it develop into a golden, slightly dry-looking roux, but it all worked into a beautiful sauce with just the right thickness. The first portion was cooked in a 7-by-10-1/2-inch (1.175 liters) oval ceramic dish, and on day two, we reheated it covered with foil at 350℉ for 30 to 40 minutes. I braised the lamb shanks early in the day and 2 1/2 hours braising time yielded fork-tender lamb. This allows the flavors of the stew to meld and play nicely with one another.). Add the tarragon, 1/4 teaspoon of pepper, and peas. This shepherd’s pie strays a touch from tradition, relying on tender braised lamb shank rather than the typical ground lamb. A single batch of this pie should feed roughly six people. And as always, please take a gander at our comment policy before posting. If broiling in a glass casserole dish, transfer the lamb and vegetable mixture to the bottom of the casserole dish. Preheat the oven to 400°F (200°C). Nice sized chunks of lamb though. Brown the lamb on all sides. Simply serve it in a bowl with a spoon. I found that the recommended 2 cups stock plus 1 cup wine was not enough, and the liquid was too thick as it cooked. I mashed the potatoes with sweet potatoes, and this was really delicious, though I found the potato mixture a little dry after mashing and ended up stirring in 1/4 cup whole milk because I knew it would dry a bit more in the baking process. Sign up for the Sunday Spotlight Lamb shepherd’s pie is the ultimate meat and potatoes dinner. For my vegetables, I used deeply colored heirloom maroon carrots with a dark orange interior and a mixture of peas and edamame beans, so the dish was slightly less sweet than if made with the more sugary carrots and peas combo. Wine was a Malbec (since it was already open!). Modern recipes are more likely to start from scratch, cooking the lamb from raw. It did not dry out or get soggy—it was still absolutely delicious. All the comfort of regular shepherd's pie with the oh-so-flavorful and very tender lamb shank meat that really elevated this dish. Season with salt and pepper to taste. Attach it below. Step 6 The curry powder makes this shepherd's pie a wonderful warming winter dish. Slowly pour the beef stock into the wine, butter and flour, whisking constantly until smooth. If broiling in the dutch oven, scrape down the sides of the pan with a spatula to prevent burning. Pour the filling into the prepared baking dish and plop the potato mixture on top by the spoonful here and there. Increase the heat to medium-high. Active Time: 30 minutes. The fat will rise to the top and you can skim it off after it has cooled completely.). Increase the heat on the pan and add the lamb mince. Step 5 Remove lamb mixture from heat and stir in peas and carrots until combined. Print Rate Save Saved! Posted by Taire Render on 2017-03-02 The Shepherds pie is outstanding. I put the meat back in the broth. Then tell us. Place the cooked lamb in the bowl with the vegetables and drop the heat back to medium. The consistency is perfect and the flavors are phenomenal. Add to the frying pan instead of the roast lamb but … Add the onions and garlic and sweat gently, stirring from time to time, for 10–15 … In a large skillet over medium heat, heat 1 tablespoon oil. Shepherd's pie is a traditional British dish, made from lamb or mutton and mashed potatoes that is similar to French hachis parmentier. However, if you make some side dishes and serve smaller portions, you could feed even more people. https://classic-recipes.com/recipes/shepherds-pie-with-lamb.htm It is probably the same as it is in most places. We happily enjoyed this for several days. That’s why we both thought that we had to mince our leftover roast lamb to make a shepherd’s pie. INGREDIENTS. In same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. I used a sturdy Dutch oven and initially had about 4 cups liquid. Shepherd’s pie is a traditional Irish recipe made with ground lamb and vegetables cooked in a little gravy-like sauce. BE, now that’s a looker!! We are happily looking forward to repeating this recipe again! Since it had remained crisp on top, I didn’t remove the foil, but of course that may vary with your topping choices. It’s a great way to use up leftover roast lamb, but if you don’t have any leftover roast lamb you can make this shepherd’s pie with lamb mince. It may be necessary to add a little more stock or water to achieve the desired consistency. While the filling is cooking, place the sweet potatoes and potatoes in a large pot of boiling water and cook until tender, about 25 minutes. Call us rebels. Taste and adjust the salt if needed. Add in the milk, half & half, 4 tablespoons of butter, and 1/4 teaspoon of salt. Then gently rewarm over low heat prior to proceeding. For some reason, I lost quite a bit of liquid during this time, though I'm not sure why. I liked the combination of the butternut squash and Yukon Gold potatoes. Lamb Shepherd's Pie Recipe | Valerie Bertinelli | Food Network Tender lamb and colorful vegetables combined in a savory red wine gravy and topped with thick, creamy mashed potatoes. My take on a traditional Shepherd's pie with lamb mince, root vegetables and real ale, and topped with creamy mashed potato. This shepherd's pie recipe by Galton Blackiston is a rendition on the South African bobotie. Have you tried this recipe? Season the lamb generously with the salt and pepper to taste and place in the skillet and cook until brown, about 5 minutes per side. Sprinkle with rosemary and paprika, and place in the oven until golden brown on top and bubbling around the edges, 25 to 30 minutes. Easily solved. Continue to cook over medium until the wine is reduced by half. 3 tablespoons olive oil, divided 2 lbs boneless lamb leg or shoulder, cut in ½ – ¾ inch pieces ⅓ cup flour Salt and pepper 2 ½ cups leeks, chopped, white and pale green parts only 1 ½ cups diced … Wonderful blend! Diced leftover pork loin roast may be used to make this pie as well. Luscious chunks of lamb, slightly crisp carrots, and an earthy red wine sauce bolstered with the addition of the lamb cooking juices. Let the sausages cool, then cut into chunks. Upload a picture of your dish 5 So flavorful! Nothing overpowers anything. Rather than the traditional potato topping familiar in shepherd's pie, this uses a combination of eggs and cream for a lighter, less dense topping for the minced lamb filling. Drain, add the butter, season with salt and pepper to taste, and mash until smooth. Here’s a classic recipe with a refreshing twist. Stir in Swiss chard and cook for 2 minutes. Add olive oil and heat an additional 1 - 2 minutes. Renee Nicole's Kitchen | Birch on Trellis Framework by Mediavine. My recipe for cottage pie can be used to make this individual shepherd’s pie and vice versa! Truth be told, I have never in my life made shepherd’s pie until now, and the only reason I decided to make it was because I had lamb shanks in my freezer. Fry the onion, garlic, basil and bay leaves for about 7 minutes until the veggies are starting to soften. Servings: 4 portions. In a large skillet over medium-high, heat 2 tablespoons butter and the olive oil until sizzling hot. You know, like stew. Pull the lamb off the bones in large chunks. Cook Time: 1 hour. I used slightly less than 3 pounds potatoes instead of 4 pounds, and I felt that there was still plenty of potato topping. Overall this was very delicious. While potatoes are cooking, heat a large dutch oven over medium heat. It should look like instant coffee granules. That’s what I did. The only difference is shepherd’s pie uses ground lamb, and a cottage pie uses ground beef. Adapted from Sara Foster | Foster's Market Favorites | Story Farm, 2015, This shepherd’s pie recipe is partly true to tradition by keeping with the expected lamb although it relies on tender braised lamb shanks that’re gently stewed until fall-apart tender in place of ground lamb. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? My spouse has had his share of shepherd’s pies—they were a frequent Monday meal following a Sunday roast made by his mum. (You don’t want to smooth the mash on top of the surface but rather create discrete portions of mashed potatoes atop the stew so later, when serving, guests can scoop out a portion of stew and mash in a single fell swoop.). Prep Time 45 mins Cook Time 1 hr Rest Time 1 hr Even though the word ‘pie’ is in the name, there is no pastry involved here. Slowly add the second cup of wine and scrape up brown bits from the bottom of the pan. Bring to a boil over high heat, then drop the heat to medium high and simmer uncovered for 15 - 20 minutes or until potatoes are fork tender. Because my broth all came from the cooking of the lamb, I adjusted the salt and pepper at the end of the cooking of the filling. I check mine at 5 minutes and rotate the pan to prevent burning. I cooked the lamb the day before in the oven, scenting the house with wonderful roast aromas, and then served it in oval roasting dishes, which worked perfectly for us to split the lamb in 2 batches for our small household to enjoy (and if you were to set that second portion of meat aside by freezing it, you would be all set for a second meal later in the season when you are too busy to cook a project meal). The carb component of this recipe is mashed potatoes. https://www.thefoodiecorner.gr/en/recipes/shepherds-pie-lamb-leftovers-recipe Photo © 2015, Kosher salt and freshly ground black pepper, 1 small or 1/2 large onion, cut into quarters, 1 small or 1/2 large onion, thinly sliced (about 1 cup). I used a combination of thyme and rosemary, with more restraint on the rosemary so it wouldn't be too dominant, and I was generous with the thyme.

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