Easy Shepherd’s Pie-Traditional With Ground Lamb
Rich layers of vegetables, ground lamb and hearty mashed potatoes will warm you heart and soul. This easy shepherd’s pie recipe with ground lamb is an easy to make weeknight dinner anytime!
10 ounce bag
fresh milled flour
lamb or beef broth
salt and pepper to taste
Add 6 quarts of water to a deep pot and place potatoes in water, and bring to a boil.
In a heavy bottomed skillet, brown the lamb with chopped onions and garlic.
Sautee for about 10 minutes until the lamb is browned through and the vegetables began to sweat.
Add in sliced carrots and frozen peas, and stir to combine.
Heat on the stove top for about 5 minutes, then remove from heat and set aside.
To make the roux: In a separate pan, melt 2 tablespoons butter and add 2 Tablespoons fresh milled flour.
Stir to combine and allow the roux to cook for 2-3 minutes to remove the “raw” flour taste and to add another layer of flavor.
Add 2 cups of broth, stirring constantly and allow to thicken slightly.
Combine the gravy with the ground lamb and vegetables and stir together.
Layer the mixture in the bottom of ramekin dishes, filling about ⅔ full. (if you want, you can also use a 9×13 baking dish to make one larger casserole instead of 6 smaller ones.)
Drain the water from the potatoes.
Add 4 Tablespoons butter, ½ cup milk, and 1 Tablespoon sour cream.
Place potatoes, butter, milk, and sour cream in a stand mixer with the flat blade attached.
Whip until fluffy.
Top casserole dish was then topped with ½ cup or so of the creamy mashed potatoes, if using ramekins or spread evenly across 9×13 dish.
Place in oven for 20 minutes to heat through and brown the mashed potatoes on top.
Allow to cool slightly before serving.