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.
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Ingredients
- 2 T vegetable oil
- 1 cup chopped onions
- 2 cloves garlic minced
- 1 1/2 cups leftover lamb
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 T flour
- 2 tsp tomato paste or ketchup
- 1 cup beer
- 1 tsp Worcestershire Sauce
- 2 tsp rosemary leaves minced
- 1 cup frozen lima beans
For the potato topping
- 3 cups leftover potatoes
- 1 cup carrot puree see recipes
- 1/2 cup half and half
Ingredients
For the potato topping
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Instructions
- 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
- 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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