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
- Peel and cube potatoes
- Peel and chop onion
- Peel and chop parsnip
- Separate yolk from egg white (discard egg white)
Instructions
- Add potatoes to a large pot, cover with water
- Bring to a boil over high heat
- Cook until tender
- Heat olive oil in a skillet over medium-high heat
- Brown ground lamb
- Season with salt, pepper and allspice
- Add carrot, parsnip and onion
- Cook about 5 minutes
- Dust with flour
- Cook about a minute
- Add broth, beer, and Worcestershire sauce
- Cook until thickened
- Transfer to casserole dish
- Remove potatoes from heat and drain
- Return them to the pan and allow to cool bit
- Add a few dollops of sour cream, egg yolk, and cream
- Mash until smooth
- Spoon over meat
- Season with paprika
- Broil until the potatoes are evenly browned
