Shepherd's Pie

Name: Shepherd's Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: European, Irish
Ingredients: 6 servings beef stock; 6 servings butter; 6 servings carrots; 6 servings garlic; 6 servings ground lamb; 6 servings leeks; 6 servings onion; 6 servings parsley; 6 servings potatoes; 6 servings red wine; 6 servings rosemary; 6 servings Salt; 6 servings vegetable oil; 6 servings whole milk; 6 servings Worcestershire sauce

The recipe Shepherd's Pie is ready in approximately 2 hours and is definitely a super gluten free option for lovers of Scottish food. This recipe serves 6. This main course has 727 calories, 23g of protein, and 46g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have salt, butter, onion, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

To make the topping, boil the potatoes in a large saucepan of lightly salted water until almost tender, about 15 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Add the leeks and cook until the potatoes are tender, about 5 minutes longer.

Ingredients you will need

Potato

Leek

Drain well and return to the saucepan.

Equipment you will use

Sauce Pan

Mash the potatoes and leeks together. Return to low heat and stir in the milk and butter. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Butter

Leek

Milk

Remove from the heat.

Meanwhile, make the filling. Preheat the oven to 400F (200C). Cook the lamb in a large frying pan for 5 minutes, stirring to break up the meat, until lightly browned.

Ingredients you will need

Lamb

Meat

Equipment you will use

Frying Pan

Oven

Pour off the fat.

Transfer the lamb to a bowl.

Ingredients you will need

Lamb

Equipment you will use

Bowl

Heat the oil in the frying pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook, stirring often, for about 4 minutes, or until softened.

Ingredients you will need

Garlic

Onion

Add the carrots. Return the lamb to the frying pan.

Ingredients you will need

Carrot

Lamb

Equipment you will use

Frying Pan

Add the wine, increase the heat to high, and cook for 3 minutes, or until the wine has evaporated. Stir in the flour, then the stock, parsley, Worcestershire sauce, and rosemary. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Season with salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Rosemary

Parsley

All Purpose Flour

Stock

Wine

Spread the filling in a baking dish and cover with the potato topping.

Ingredients you will need

Potato

Spread

Equipment you will use

Baking Pan

Place on a baking sheet and bake for 30 minutes, or until the topping is golden.

Equipment you will use

Baking Sheet

Oven

Let stand 5 minutes, then serve straight from the dish.

Variation

Cottage Pie

Virtually the same dish made with beef, rather than lamb. For a cottage pie, follow the recipe above, but substitute ground round for the lamb, 1 cup fresh or frozen peas for the carrots, and thyme for the rosemary. If you wish, omit the leeks from the topping and stir 2 tbsp prepared horseradish into the potatoes instead

Ingredients you will need

Horseradish Sauce