Shepherd's Pie

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This has been the HIT of our St. Pat's Day, 2 years running. I use gluten free all purpose flour and it comes out beautifully. I also cooked and assembled this the night before, refridgerated overnight and then baked it just before the party and it worked perfectly.

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Ingredients

  • Potato Topping:
  • 1 1/2 lbs russet potatoes
  • 1/4 cup half and half
  • 2 oz unsalted butter
  • 3/4 tsp kosher salt (or more to taste)
  • 1/4 tsp freshly ground black pepper
  • Milk or Sour Cream to achieve consistency, as needed
  • Filling:
  • 4 slices bacon
  • 1 TBSP vegetable oil
  • 2 Medium onions, chopped
  • 1/2 tsp salt, plus 1/2 tsp
  • 1 tsp Sugar
  • 1 lb ground Lamb
  • 3 Medium Carrots,roughly chopped
  • 3/4 cups frozen peas, thawed
  • 2 garlic cloves, minced
  • 2 TBSP tomato paste
  • 1 TBSP all-purpoase flour
  • 1 Cup Red Wine
  • 1/2 cup beef broth
  • 1 tsp finely minced fresh rosemary leaves (or 1/2 tsp dried)
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup grated cheddar cheese
  • 2 TBSP chopped fresh parsley leaves

Preparation

Step 1

Prepare potato topping: In a large saucepan add the potatoes and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until potatoes are fork tender (about 15 to 20 minutes). Drain. Transfer potatoes to a large mixing bowl. Add half & half, butter, salt and pepper and mix until light and fluffy. Cover and set aside.

Preheat oven to 350 degrees F. Spray a 10-inch baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occassionally until browned and almost crisp. With a slotted spoon, transfer bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 tsp salt and cook, stirring occassionally,until the onions are very soft and just beginning to brown. Sprinkle in the sugar and cook, stirring occassionally, until the onions begin to carmelize (about 3 mins).

Add the ground lamb and cook, stirring occassionally, over medium-high heat,until the lamb begins to brown.

Add the carrots, peas and garlic and cook, stirring, until the vegetables begin to soften (about 5 mins).

Add the tomato paste and flour, stirring until well blended and cook for about 2 mins.

Add the wine, bring to a boil continue to boil for 3 mins, stirring and scraping up bits from the bottom of the pan.

Add the cooked bacon, broth, rosemary, 1/2 tsp salt and the pepper and bring to boil. Reduce heat and simmer, uncovered, until the sauce thickens (about 15 mins).

Spoon mixture into the baking dish. Spread the potato topping evenly over the lamb mixture. Bake until the filling is hot, the topping is slightly browned and the edges are bubbly (about 35 mins). Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Turn on the broiler for a few minutes to brown the cheesy top if you like. Let rest out of the oven for 10 mins before serving. Sprinkle with Parsley and serve.

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