SHEPHERD AND LAMB RECIPES

SHEPHERD'S PIE WITH GROUND LAMB RECIPE | MARTHA STEWART

Shepherd's Pie with Ground Lamb Recipe | Martha Stewart image

Provided by Martha Stewart

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
2 medium onions, coarsely chopped
3 carrots, sliced 1/3 inch thick
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/4 to 1/2 teaspoon Tabasco sauce, or to taste
2 cups homemade or low-sodium commercial chicken stock
1 ten-ounce package frozen peas
Mashed Potatoes

Steps:

Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

IRISH SHEPHERD'S PIE | ALLRECIPES

Irish Shepherd's Pie | Allrecipes image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories World Cuisine European UK and Ireland Irish

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 1 hours 10 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
? cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
? teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2?½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2?½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, CarbohydrateContent 37.2 g, CholesterolContent 132.3 mg, FatContent 28.3 g, FiberContent 4.3 g, ProteinContent 29.2 g, SaturatedFatContent 13.3 g, SodiumContent 301 mg, SugarContent 1.3 g

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