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Luscious lamb made into a traditional shepherd pie just right for fulfilling meal from the kitchens of  razor_wulff

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Ok, the weather is cold and rainy, which means hearty meals are a must to warm you up after a hard day's work!!

I spent a year as a Sous Chef at an English pub and this was the recipe I came up with as the PERFECT shepherd's pie and this was a favorite on the menu...still is apparently :)

I now share it with you:

Ingredients (approximations):

2 Tbsp Olive Oil
2 Lbs. Ground Lamb
1-2 Large Carrot; diced
1 Large Onion; diced
Fresh Rosemary (1 sprig's worth, minced)
Fresh Thyme (1 small bunch, stemmed)
4 cloves garlic; minced
TT Salt
TT Pepper
Several Splashes Worcestershire Sauce
1 small can Tomato Puree
1 Tbsp Tomato Paste
Red Wine (several glugs)
1/4 Cup Chicken Stock
MINIMUM of 4 Cups of mashed potatoes

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat constantly so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer.

Add red wine and cook down for a minute. Then add Worcestershire Sauce, stir, add tomato paste, then tomato puree, stir. Add chicken stock and cook for 3 more minutes. You may omit the stock if you wish.


To Bake the Pie:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon (I used a pastry bag with star attachment).

Sprinkle with grated parmesan and paprika.

Place it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie.

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