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Recipe Friday: Hearty Shepherd’s Pie with American Lamb

Tomorrow is National Pie Day, and rather than opting for a traditional sweet, or fruity version, why not experiment with savory versions such as a traditional shepherd's pie. 

Bon Appetit! 

Hearty Shepher'd Pie with American Lamb

Recipe courtesy American Lamb Board 

Yield: 12


3 lbs of American Lamb leg, ground or diced into ½-inch cubes
1 T oil, canola or vegetable
3 medium yellow onions, peeled and diced into ¼-inch pieces
6 T all-purpose flour
3 medium carrots, peeled and cut into ¼-inch pieces
1 cup peas, fresh
1 cup corn kernels, fresh
3 T tomato paste
2 T worcestershire sauce
3 cups lamb stock
Sea salt and black pepper to taste
½ cup parsley, chopped
4 lbs Yukon Gold potatoes, washed
½ cup heavy cream
½ lbs salted butter
8 oz English Derby and/or cheddar cheese, shredded 


  1. In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
  2. In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
  3. Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.



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