Shepherd’s Pie

This is the recipe for the Shepherd’s Pie I made for Pie Night. I love me a good shepherd’s pie, but I don’t think I’ve actually ever made it before. I liked this so much I made it again today. It is from Rachel Ray.

Ingredients

• 2 lbs. Yukon Gold potatoes
• Olive oil
• 1½ lbs. ground lamb
• Allspice
• 1 carrot
• 1 parsnip
• 1 onion
• all purpose flour
• ½ cup beef broth
• ½ cup dark beer
• Worcestershire sauce
• sour cream
• 1 egg
• ½ cup cream
• paprika

Prep

1. Peel and cube potatoes
2. Peel and chop onion
3. Peel and chop parsnip
4. Separate yolk from egg white (discard egg white)

Instructions

1. Add potatoes to a large pot, cover with water
2. Bring to a boil over high heat
3. Cook until tender
4. Heat olive oil in a skillet over medium-high heat
5. Brown ground lamb
6. Season with salt, pepper and allspice
7. Add carrot, parsnip and onion
8. Cook about 5 minutes
9. Dust with flour
10. Cook about a minute
11. Add broth, beer, and Worcestershire sauce
12. Cook until thickened
13. Transfer to casserole dish
14. Remove potatoes from heat and drain
15. Return them to the pan and allow to cool bit
16. Add a few dollops of sour cream, egg yolk, and cream
17. Mash until smooth
18. Spoon over meat
19. Season with paprika
20. Broil until the potatoes are evenly browned

crossposted from King Rat.