Shepherd’s Pie

    • Prep Time
    • 10 mins
    • Cook Time
    • 2 hrs
    • Yield
    • 1 dish
    • Difficulty Level

This is recipe for shepherd’s pie. This is a great dish to make for your gluten-free guests. There shouldn’t be substitutions involved in gluten-free cuisine, just real food. This is one of those recipes.

The lamb is sautéed with vegetables and tomato paste, then topped with mashed potatoes and baked. The mashed potatoes get a crispy crust and the inside is moist and flavorful. So good!

It’s one you will make over and over again for your family. It’s kid friendly, delicious, flavorful and a great comfort food. A perfect home cooked meal. You can even put everything together the night before and just pop it into the oven before  dinner. Enjoy!

Rate Recipe

6 Ratings

Ingredients

  • 4 tbsp olive oil
  • 2 lbs lamb shoulder, trimmed and cut into 1⁄2 inch cubes
  • 2 leeks, white parts only, finely chopped
  • 2 medium carrots, chopped
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1⁄2 cup beef stock
  • 8 oz can whole peeled tomatoes, crushed by hand
  • 1 tbsp Worcestershire sauce
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper to taste
  • 1 1⁄2 cups frozen peas, thawed
  • 2 lbs russet potatoes, peeled and quartered
  • 2 tbsp margarine

Instructions

  • 1. Coat a heavy bottomed pot with olive oil. Heat over high heat. Add one-third of the lamb and brown on all sides, 4–5 minutes. Using a slotted spoon, transfer lamb to a plate, leaving fat in the pot. Repeat process until all lamb has been browned.
  • 2. Add leeks and carrots to pot, reduce heat to medium, and cook until softened, scraping up any browned bits, 3–4 minutes. Add tomato paste and cook for 2 minutes more. Deglaze pan with wine. Return lamb to pot and cook, stirring frequently, for 1 minute.
  • 3. Mix in the stock, crushed tomatoes, Worcestershire sauce, bay leaves, thyme, and salt and pepper to taste. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, about 40 minutes.
  • 4. Uncover pot and simmer, stirring often, until sauce has thickened, 35-40 minutes more. Remove from heat, stir in peas, and set aside.
  • 5. Meanwhile, in a large pot of salted water, cook potatoes until tender, 20-25 minutes.
  • 6. Drain and transfer potatoes to a bowl, reserving 1 cup of cooking liquid. Add salt and pepper to taste; mash smooth with a potato masher. Add in cup of cooking liquid. Mix until smooth.
  • 7. Preheat oven to 375 degrees Fahrenheit. Transfer lamb mixture to a 2-quart casserole dish. Top evenly with mashed potatoes—for a fancy design, use a pastry bag to pipe potato topping. Top with pieces of margarine—it will melt while baking. Bake until golden brown and bubbling, about 30 minutes.

Instructions

  • 1. Coat a heavy bottomed pot with olive oil. Heat over high heat. Add one-third of the lamb and brown on all sides, 4–5 minutes. Using a slotted spoon, transfer lamb to a plate, leaving fat in the pot. Repeat process until all lamb has been browned.
  • 2. Add leeks and carrots to pot, reduce heat to medium, and cook until softened, scraping up any browned bits, 3–4 minutes. Add tomato paste and cook for 2 minutes more. Deglaze pan with wine. Return lamb to pot and cook, stirring frequently, for 1 minute.
  • 3. Mix in the stock, crushed tomatoes, Worcestershire sauce, bay leaves, thyme, and salt and pepper to taste. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, about 40 minutes.
  • 4. Uncover pot and simmer, stirring often, until sauce has thickened, 35-40 minutes more. Remove from heat, stir in peas, and set aside.
  • 5. Meanwhile, in a large pot of salted water, cook potatoes until tender, 20-25 minutes.
  • 6. Drain and transfer potatoes to a bowl, reserving 1 cup of cooking liquid. Add salt and pepper to taste; mash smooth with a potato masher. Add in cup of cooking liquid. Mix until smooth.
  • 7. Preheat oven to 375 degrees Fahrenheit. Transfer lamb mixture to a 2-quart casserole dish. Top evenly with mashed potatoes—for a fancy design, use a pastry bag to pipe potato topping. Top with pieces of margarine—it will melt while baking. Bake until golden brown and bubbling, about 30 minutes.

Rate this recipe

  • 6 people rated this recipe

  • Average Rating

    (3.8 / 5)


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