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Tuesday, July 7, 2015

Literally, Shepherd's Pie

First of all, I thought it would be fun to do a play on how often people use the word "literally" now-a-days since this is a lamb recipe and ya know, shepherds. Second, it is so hot and humid here in NNE, I can't believe I'm writing about Shepherd's Pie. But...lamb recipes need to be shared...so here we go.

We often make a big batch of Shepherds Pie with ground lamb for easy lunches throughout the week. I like to substitute sweet potatoes or yams for white potatoes for "everyday meals". They have more fiber and a few more nutritional benefits, but I can't blame anyone for craving white potatoes every once in a while.



Shepherd's Pie

1 lb. of ground lamb 
3 carrots (diced)
1 small white onion (diced)
1 cup of corn
1 cup of peas 
2 sprigs of fresh rosemary 
1 tablespoon of flour 
1/4 cup of lamb stock (or beef)
Salt and Pepper to taste
2 medium sized sweet potatoes (chopped)

Preheat your oven to 375 degrees Fahrenheit. Bring enough water to cover your chopped sweet potatoes to a boil, then add the potatoes and boil until tender (check with a fork...should be about 10 minutes). While your potatoes are boiling, brown your lamb for about 5 minutes on medium heat in a pot, then add your onion and carrots. Once your the veggies are tender, add your corn and peas along with your stock. Start to add your flour to thicken the stock into a gravy gradually while stirring out the lumps. Add rosemary, then salt and pepper to taste.

Layer your lamb and veggie mixture in a 8 x 11 dish. In a bowl, mash your sweet potatoes (I like to leave the skins on for extra fiber).


Spoon your mashed potatoes on top of your filling. Bake for 20-25 minutes. If you are feeling crazy, add a handful of Parmesan cheese on top before baking.


I'm not going to promise that this looks beautiful in the end, but it is a delicious and a hearty meal for a dinner with a side salad or an easy-to-warm lunch.

This meal is Aussie Shepherd approved.


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