Posted by Sara on Dec - 19 - 2013 under Main Dishes

For the potatoes:
6 medium yellow potatoes
1/4 cup half-and-half
1/4 cup butter
1/2 cup cheddar cheese

For the meat filling:
2 tablespoons sunflower oil
1 cup chopped onion
2 carrots, peeled and diced
3 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons UNBLEACHED all-purpose flour
2 teaspoons ketchup
1 cup dry white wine
1 teaspoon Worcestershire sauce
2 teaspoons fresh rosemary leaves, finely chopped
1/2 teaspoon dried thyme leaves
1 cup fresh or frozen peas

Cooking time: 60 Serving: 6-8 people

Shepherd’s Pie makes for a hearty dinner on those cold winter nights.


Peel and cut potatoes and place into medium pot with water to cover. Bring to a boil and lower heat to medium. Simmer until potatoes are tender. Drain and return to pot with butter and half-and-half. Mash potatoes until smooth. Set aside.

Heat oil in pan, add carrots and onions. Saute until they begin to soften, about ten minutes. Add lamb, salt and pepper and cook until meat is cooked all the way through. Add flour to meat mixture and mix well. Add ketchup, wine, Worcestershire sauce, rosemary and thyme. Mix well. Simmer until thickened. ┬áSpread mixture into 9″ x 13″ glass baking pan. Spread mashed potatoes over the meat mixture, making sure to seal the edges to the side of the pan. Sprinkle cheese on top. Bake at 400┬░F for 30 minutes or until top is golden brown. Let rest for 10 minutes before serving.

Photo by Sara K. 2013

Photo by Sara K. 2013


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