In hindsight this wasn't the very best meal to make on an 81° evening, but I opted not to take the lazy route and turn leftover roast into dang quesadillas. The recipe for this version of shepherd's pie comes from an Everyday Food magazine, though I added a few twists of my own based on the rub mixture I used on the roast which added a nice flavor. Since the recipe called for water in the gravy mixture, I used the broth from the roast as well as the roasted onions, carrots, and portobello mushrooms along with fresh onions, carrots, and garlic.
While prepping these I completely spaced out and forgot to take a few shots without the mashed potato topping. I don't know why I mention this now since this picture is A.C., after cooking.
I know I could have taken a better picture, for your sake, instead of this which resembles (fill in the blank). And this I know to be true because as I was eating it I realized that the shot where the fork is in the air above the bowl with a combination of filling and topping would have made a perfect picture, but I digress.
The seasonings were spot on, and the process was definitely sped up since the meat was pre-cooked. You can make the filling a day before, as well as the mashed potatoes, and this would make a great dish to freeze for future meals (since that's what the recipe says, and since it yields 8 servings).
Recipe after the jump.
Shepherd's Pies
From Everyday Food, October 2004
| for filling: | for potato topping |
| 2 pounds freshly ground lamb (or ground beef) | 2 1/2 pounds russet potatoes, peeled and quarted |
| 1 large onion, finely chopped | coarse salt and ground pepper |
| 4 carrots, coarsely chopped | 1 cup milk |
| 5 garlic cloves, minced | 6 tablespoons butter |
| 2 tablespoons tomato paste | |
| 2 tablespoons flour | |
| 2 tablespoons Worcestershire sauce | |
| coarse salt and ground pepper | |
| 10 ounces frozen peas, thawed |
Directions:
- Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lam to a colander set in a bowl; let fat drain off and discard.
- Add 1/2 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes, adding garlic at 3 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
- Add Worcestershire sauce, 2 cups water (or beef broth), and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer, until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
- Meanwhile, make potato topping. In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain, return to pan on medium heat and toss until most of the excess moisture is gone.
- Microwave milk and butter until butter is melted and milk is heated. Mash or rice potatoes, stir in milk mixture, and season with 2 teaspoons salt and 1/4 teaspoon pepper.
- Spread potato topping over pies; use a fork to make peaks, and sprinkle with paprika. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
To freeze, cool pies completely before covering with plastic wrap and freeze for up to three months. Reheat frozen pies (small or large) in a 375° oven for about an hour.
