SHEPHERD’S PIE

Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind.  A St. Stephen’s Day pie is made using leftover turkey or ham.  A Cumberland pie is a version using breadcrumbs on top instead of potatoes.  The English also make a similar dish with fish known as fish pie.

Print Recipe
Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Instructions
  1. Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
  1. Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes

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