Lamb Shepherd’s Pie

This hearty and comforting Shepherd’s Pie featuring ground lamb is a dish you’ll want to add to your list of winter weeknight meals!

Let me start by saying the past 4 weeks have been absolutely crazy. I’m not sure how they could have passed by so quickly, but they did. You may have noticed I’ve been MIA from the blog (my apologies), but in order to keep my sanity, I had to put blogging aside momentarily. And oh, how I missed it! But now I’m back and I was so excited to get in the kitchen this weekend for an entire day of experimenting with new recipes, and I’m looking forward to hearing more from all of you 🙂

What better way to jump back in than with this month’s Recipe Redux challenge?! For December, we were challenged to “Grab a Book & Cook”. Since Recipe Redux has been around for 42 months (wow!), we were asked to find a recipe in a cookbook either on page 42 or 142 to use as inspiration. Rather than randomly selecting one of my cookbooks or going for one of my tried-and-true favorites, I chose a cookbook I received about a year ago from my friends/past co-workers as a parting gift, The Gathering of Friends, Volume Two. 

Page 142 led me to Shepherd’s Pie. I’ve never made Shepherd’s Pie, but it seemed like the perfect dish to redux, especially since this recipe called for pre-packaged soup mix and multiple packets of brown gravy. Yikes. While this specific recipe used beef pot roast in the filling, I had this unrelenting desire to use ground lamb in my Shepherd’s Pie. Overall, this is a really simple dish to prepare and only takes about 45 minutes total to prepare. Removing the excess fat after cooking the lamb reduces the “lambiness” that many people find off-putting. This would make a wonderful holiday dish for those that are tired of seeing turkey and ham on the table. Gather your family and friends and share this healthier version of Shepherd’s Pie!

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Lamb Shepherd's Pie

Yield: 6 servings

Ingredients

3 large Russet potatoes, peeled and cubed

1/4 teaspoon salt

2 tablespoons unsalted butter

1/2 cup buttermilk

1/4 cup 1% or 2% milk

1/4 teaspoon garlic powder

3 tablespoons finely chopped chives

1/2 tablespoon olive oil

1 pound ground lamb

1/2 cup carrot, peeled and sliced thin

1/2 cup Vidalia onion, diced

1 clove garlic, finely minced

Salt and pepper to taste

1 cup vegetable broth

2 tablespoons all-purpose flour

1 1/2 teaspoons Worcestershire sauce

1/2 cup frozen peas

Smoked paprika

1. Place potato cubes in a large saucepan and fill with cold water until potatoes are covered by at least an inch. Add salt to water and turn the heat on high to bring water to a boil. Once boiling, reduce heat to low, cover with lid and cook potatoes for 15-20 minutes, or until easily pierced with a fork.

2. Drain water from potatoes and allow them to sit in colander for a few minutes. Meanwhile, combine butter, buttermilk, milk, and garlic powder in saucepan over low heat. Once butter has melted, add potatoes back to saucepan and mash with a potato masher until no more large chunks of potato remain. Stir in chives. Set potatoes aside.

3. In a large skillet, heat olive oil over medium heat. Add in ground lamb and cook for 3-4 minutes, or until meat is brown. Spoon away excess fat drippings. Add carrots, onion, garlic, and salt and pepper to taste and cook on low for 6-7 minutes.

4. Meanwhile, whisk together vegetable broth and flour in a small bowl. Once carrots are tender, add flour mixture to skillet along with Worcestershire sauce. Reduce heat to medium-low and simmer for 5-6 minutes, until sauce has thickened. Add peas to meat and remove skillet from heat.

5. Preheat broiler on high. Fill a 9-inch pie plate with meat and vegetable mixture. Spoon mashed potatoes over the filling evenly and carefully, pressing into pie plate with the back of a spoon if necessary. Sprinkle with smoked paprika as desired. Broil 6 to 8 inches from the heat until potatoes are golden brown. Allow to sit for 10 minutes before serving.

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https://thenutritionadventure.com/recipe-redux-lamb-shepherds-pie/

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