This recipe isn’t one of the quick and easy versions that are out there. I’ve even served up a quick Shepherds Pie from the freezer department. This recipe is made with real ground lamb and lots of herbs from my home garden.
Classic Shepherds Pie Recipe
I’ve made a few short cuts in the recipe today because I really want to try this with ground lamb. As I have noted, I was lucky enough to find the fresh meat at Aldi this week. The meat wasn’t super cheap so I am excited to see how it turns out. Another key point is I use fresh herbs that I am fortunate to have in my home hydroponic set up and my dome greenhouse. I’ve also seen season packets at the grocery store for this recipe using the spices instead of mixing your own herbs. The flavor of fresh herbs is out of this world! Below are the ingredients that worked for me and my family.
Ingredients:
- olive oil
- chopped yellow onion
- 1 lb. lean beef or ground lamb
- parsley chopped fine
- rosemary leaves
- thyme leaves
- salt and pepper to taste
- Worcestershire sauce
- garlic
- flour
- tomato paste
- beef broth
- mixed peas & carrots
- corn kernels
- Mash potatoes
- shredded cheese or flavored potatoes
Complete recipe is at the bottom of this post!
Classic Shepherds Pie Herb Notes
A rule to remember when substituting fresh herbs for dried is noted here. Substitutions. As a matter of fact, use 1/3 of the amount called for in the recipe. If the recipe calls for 3 teaspoon of rosemary then use 1 teaspoon. Here is my recent post on how to prepare the rosemary.
Did I happen to mention how amazing of an experience it is to grow your own herbs? To do this not only allows you to pick fresh ingredients on hand above all it is uplifting to be surrounded by green in your home and garden. As a result, you will find your meals tasting fresher then ever!
Be sure to take advantage of this and save as PDF or print for your home records. Don’t forget to connect with me on my site and let me know what you thought of my version of the Shepherds Pie today.
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Classic Shepherds Pie Recipe
Course: Main Cuisine: Irish AmericanDifficulty: Medium6
servings10
minutes25-30
minutesIngredients
2 tablespoons of olive oil
1 cup yellow onion (chopped)
1 pound of ground lamb
2 teaspoons parsley leaves (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon thyme leaves (minced)
1/2 teaspoon salt
1/2 teaspoon of white ground pepper
1 tablespoon Worcestershire sauce
1 clove of fresh garlic (minced)
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen peas and carrots
1/2 cup frozen sweet corn kernels
2 cups of prepared mash potatoes
Directions
Sauté onions in olive oil.
Add lamb to the saute mix in skillet breaking apart before adding herbs (thyme, rosemary, parsley). Cook until brown (usually takes about 8 minutes)
Add Worcestershire sauce and garlic to the skillet and cook an additional 2 minutes.
Push meat mix to side and add flour and tomato paste to juice in skillet. Use a whisk or hard spoon to mix smooth with no lumps. IF NOT moist enough to do so add some of beef broth or water.
Add remaining broth, frozen peas and carrots, frozen corn before bringing the liquid to a boil. Reduce and simmer for about 5 minutes.
Scoop the meat mixture to a 9"x9" baking dish before spreading the prepared mash potatoes over top. Sprinkle with green onions or additional parsley before baking at 375* f for 25-30 minutes. Cool before serving.
2 Comments
I have never bought ground lamb or tried to make shepherds pie. I looks so good and hardy. Nice to have your recipe and recomendation.
Thank you for commenting Sally. I hope to try other dishes with lamb in the future so stay tuned!