Easiest Way to Prepare Delicious Lamb Shepherds Pie

Lamb Shepherds Pie. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Shepherd's Pie with Lamb - From Simply Seasonal by Rachel.

Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are. As the allrecipes.com video on this states Shepherds raised sheep not cow hence the use of lamb and not beef and the name "Shepherds Pie. I made this exactly as written and it was delicious. You can have Lamb Shepherds Pie using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lamb Shepherds Pie

1. You need 450 grams of Lean Mince Lamb.
2. Prepare 2 large of Potatoes.
3. It's 1 medium of White Onion.
4. It's 2 medium of Carrots.
5. Prepare 1/2 cup of Frozen Peas.
6. It's 1 of Glass of Red Wine.
7. You need 1 of Lamb Stock Cube.
8. You need 1 tsp of Paprika.
9. You need 1 tbsp of Dried or Fresh Rosemary.
10. It's 1 of Salt and Pepper (to season).
11. You need 100 grams of butter.

I did make a mushroom gravy to go on top. Shepherd's Pie is traditionally made with ground lamb. Here's a classic recipe with a refreshing twist. As we mentioned in our other Shepherd's Pie recipe, true shepherd's pie is made with lamb, not beef.

Lamb Shepherds Pie step by step

1. Mash: Peel and Cut Potatoes into small chunks and boil in salted water for 30 mins or until soft. Drain and mash with a knob of butter, season to taste with salt and pepper. This can be done in advance and left to go cold..
2. Heat 2 knobs of butter gently in a frying pan. Dice the Onion and Carrot and add to the pan. Add finely chopped Rosemary and season with salt and pepper. Cook gently for 10 minutes, don't burn..
3. Once soft, remove onion and carrot from pan and place into a cooking bowl (used to build and cook the pie later)..
4. Use the same pan (don't clean), turn the heat to high and fry the Lamb in small batches. Don't add any oil. This should only take 20-30 seconds per batch. Drain off excess fat if necessary. Add cooked Lamb to bowl with onions and carrots..
5. Use the same pan (don't clean), leave on a high heat and add the Red Wine. Allow to boil and reduce - add Lamb stock cube to thicken. You can also use gravy granules to thicken if desired. Once reduced and thickened to a 'gravy' add to cooking bowl with lamb, carrots and onions. Mix in the frozen peas..
6. Cover the pie with mash potato and sprinkle Paprika on top. The pie can now be left to cook later (up to 2 days). Cook at 190°C for 35-40 minutes in the center of a preheated oven..

We've given you a beef version and so now we're going to give you the truly traditional version. Trim and chop lamb into bite sized pieces and place in a medium sized mixing bowl. Transfer the meat and vegetable mixture to a large pie pan. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat.