Megan Knott's Shepherd's Pie

Courtesy of Megan Knott

 

1 ½ lbs ground lamb

1 ½  to 2 pounds potatoes (about 3 large potatoes), peeled and quartered

8 Tablespoons (1 stick) butter

1 medium onion, chopped (about 1 ½ cups)

3 cloves of garlic (chopped)

1-2 cups vegetables: diced carrots, corn, peas

½  pound mushrooms (optional)

½  cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice (sometimes I use curry)

 

1. Place the peeled & quartered potatoes in medium sized pot. Cover with cold water. Add a teaspoon of salt. Bring to a boil. Reduce heat  & simmer until tender (about 20 minutes).

2. While the potatoes are cooking, brown lamb in a skillet. Drain grease & set lamb aside in a separate bowl.

3. In the same skillet, melt 4 tablespoons of butter on medium heat. Add the chopped onions, mushrooms & garlic, & cook until tender, about 10 minutes. If you are including raw vegetables such as carrots, corn and peas, add them according to their cooking time. Frozen vegetables can be defrosted and added at the end as well. Add the cooked lamb back in & add Worcestershire sauce and beef broth. Bring the broth to a simmer & reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

4. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot & place them in a bowl with the remaining 4 Tbsp of butter. Mash and season with salt and pepper to taste. I sometimes add a splash of milk.

5. Preheat oven to 400F. Spread the lamb & vegetables in an even layer in a large baking dish (8x13). Spread the mashed potatoes over the top.

6. Place in a 400F oven & cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the mashed potatoes brown.

Can be served with gravy. My kids also like shredded cheese on top.