Shepherd’s Pie
What is better than a savory, warm stew or creamy mashed potatoes? Combining a warm, delicious soup and the creamy mashed potatoes into one dish. As the saying goes, that is “twice as nice” and the dish is called Shepherd’s Pie.
To begin making this dish, ground lamb is browned with the inclusion of diced onion and garlic. Afterwards, carrots, celery, and mushrooms are sautéed in some of the pan drippings and the mixture is thicken with a small amount of flour. This is followed by adding chicken stock, tomato paste, and green peas. The ground lamb is added back to create a very thick stew texture. This is topped off by a creamy layer of sour cream mashed potatoes. The pot is then added added to the oven to brown and become one of the most delicious meals you have ever tasted.
DAIRY SUBSTITUTES
As always, the recipe is dairy allergy and lactose intolerant friendly but you can always use real butter and milk if you would like. The measurements are exactly the same
It is currently the end of winter so Spring is right around the corner. However, the weather is saying otherwise. It is cold and rainy most days. This recipe is a perfect segway into the Spring being that Winter does not want to let go of its grip. This is my take on Shepherd’s Pie. Give it a try. You will not regret it.
Shepherd’s Pie
Yield: 6 servings
Filling
1lb ground lamb
1 onion, diced
5 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tbsp salt
2 stalks of celery, diced (about 3/4 cup)
3 carrots, diced (about 1 cup)
6 ozs mushrooms, small diced
2 tbsp flour
1 cup chicken stock
4 ozs tomato paste
2.5 tbsp worcestershire sauee
2/3 cup frozen peas
1.5 tsp fresh oregano
Mashed Potato Topping (Dairy Free)
1.5 lbs yukon gold potatoes, peeled(optional) and cut in 2 inch squares
5 ozs vegan greek yogurt (unsweetened and unflavored), plain or vegan sour cream
2.5 tbsps butter alternative
salt, to taste
Add the potatoes to a pot and cover with water. Bring to a boil. Continue to cook until the potatoes are tender and easily mashed. Drain the potatoes. Add the vegan greek yogurt or vegan sour cream, butter, salt, and black pepper to the potatoes. Use a spatula or potato masher to mash until creamy.
Preheat your oven to 400 F. In a large braiser pan, cook the ground lamb, onion, and garlic on medium until the meat is completely browned. Remove the ground lamb mixture and leave about 1/4 cup of the ground lamb’s fat drippings in the pan. Drain the browned, ground meat and sit aside. Saute the celery and carrots over medium low heat for about 5 to 7 minutes. Add the mushrooms and saute for an additional 3 to 5 minutes. Add the flour and stir throughout the mixture while still cooking over medium high heat for about 1 minute. Add the chicken stock, seasonings, tomato paste, worcestershire sauce, and ground lamb into the braiser. Mix thoroughly with a spatula. Cook for about 5 minutes. Add the frozen peas and fresh oregano. Mix thoroughly and cook for about 2 minutes. Remove from heat.
Spoon dollops of the mashed potatoes on top of the ground lamb and vegetable filling in the braiser. Spread the mashed potatoes out over the filling with a spoon or spatula. You are free to create a pattern or texture in the mashed potato topping if you desire. Add the braiser to the preheated oven. Cook for 30 minutes. Afterwards, you can broil the Shepherd’s Pie in the oven for about 1 to 3 minutes to create a a more toasted color to the top of the mashed potatoes. Remove from the oven. Serve while hot.
Optional: To garnish, brush the top of the mixture with about 1.5 tbsps of melted butter alternative or olive oil and top with a little fresh oregano.