Classic Lamb Shepherd’s Pie

"Classic Lamb Shepherd’s Pie. Tender lamb and colorful vegetables combined in a savory red wine gravy and topped with thick, creamy mashed potatoes."

Renee Nicole's Kitchen

INGREDIENTS

Lamb & Marinade – 1 lbs lamb loin or shoulder, **see notes – 2 TBSP worcestershire sauce – 1/2 tsp salt – 1/4 tsp ground black pepper Veggies & Gravy – 2 TBSP olive oil – 2 1/4 cups carrots- diced, 10 ounces – 1 cup onion - diced, 4.5 ounces – 1/4 tsp salt – 2 TBSP garlic - minced, 0.5 ounces – 1/2 cup red wine – 2 TBSP butter – 2 TBSP all purpose flour – 1 cup beef stock – 1 cup frozen peas – 2 tbsp fresh tarragon, ** see notes Mashed Potatoes – 2 lbs Yukon Gold potatoes - chopped, 6 - 8 medium potatoes – 1/2 cup 2 % milk – 2 TBSP half & half – 1/2 tsp salt, (divided) – 1/4 tsp pepper, (divided)

Classic Lamb Shepherd's Pie

Yield

8 SERVINGS

prep time

1 HOUR

total time

1 HOUR  10 MINUTES

COOK TIME

10 MINUTES

1. Preheat the broiler. 2. Trim and chop lamb into bite sized pieces. Place in a medium sized mixing bowl with salt, black pepper, and worcestershire sauce. Toss to combine and set aside.

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3. Place chopped potatoes in a medium sized pot. Cover with cold water, cover with a lid, and simmer uncovered for 15 - 20 minutes or until potatoes are fork tender.

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4. Meanwhile, heat a large dutch oven over medium heat with olive oil. Stir in onions and carrots. Cook 12 - 15 minutes, until carrots and onion have softened. Add the garlic and cook 1 minute longer.

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5. Remove the vegetables from the pan, placing in a medium sized mixing bowl. Increase the heat to medium-high then add the lamb to the dutch oven, reserving the marinade. Brown the lamb on all sides then place the cooked lamb in the bowl with the vegetables.

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6. Drop the heat back to medium. Mix the red wine with the reserved marinade and use to deglaze the dutch oven. Continue to cook over medium until the wine is reduced by half.

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7. Add 2 tablespoons of butter to the red wine. Swirl to melt then whisk in the flour. Cook the wine, butter, flour mixture for 2 - 3 minutes, stirring constantly. Slowly whisk the beef stock into the roux. Bring it to a simmer and allow to cook for 3 minutes to thicken.

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8. Carefully add the lamb and vegetables back into the gravy. Add the tarragon, 1/4 teaspoon of pepper, and peas. Taste and adjust the salt if needed. Keep warm while making the mashed potatoes.

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9. Mash the potatoes using a hand masher or stand mixer. Add in the milk, half & half, 4 tablespoons of butter, and 1/4 teaspoon of salt.

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18. Transfer the lamb and vegetable mixture to the a casserole dish. 

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10. Transfer the lamb and vegetable mixture to a casserole dish.Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can.

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11. Place the pie, uncovered, under the broiler for 8 - 10 minutes or until the potatoes brown. Check at 5 minutes and rotate to prevent burning.

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12. Allow to cool 5 - 10 minutes prior to serving.

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Enjoy!

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