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Lamb it up with Alton Brown’s Shepherd’s Pie

So after I made the lamb the other night for dinner, we naturally had some leftover. Finding something to do with leftover lamb can seem a little daunting as it is not something that always reheats well without some help. I have found that the best solution for using leftover lamb is to grind it up and use it for shepherd’s pie. Cold, leftover lamb lends itself well to being ground up in the food processor or you could simply dice it up small and use it that way. In either case, it is very easy to make and makes a great one pot meal. I have tried a few different shepherd’s pie recipes over the years, but I came across this one from Alton Brown on the Food Network website that seemed very easy to make and would give you some great flavors.

Alton Brown’s Shepherd’s Pie

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola or vegetable oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Peel the potatoes and cut them into a 1/2-inch dice. Place the potatoes in a medium saucepan and cover them with cold water. Set the saucepan over high heat, cover and bring it to a boil. Once boiling, uncover the pot, decrease the heat to maintain a simmer and cook until the potatoes are tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return them to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash the potatoes until they are smooth. Stir in the yolk until it is well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola or vegetable oil into a 12-inch saute pan and set it over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring the mixture to a boil, reduce the heat to low, cover the pan and simmer slowly for about 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread the mixture evenly into an 11 by 7-inch baking dish. Top the lamb mixture with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth the top with a rubber spatula. Place the baking dish on a parchment lined half sheet pan on the middle rack of the oven and bake the pie for 25 minutes or just until the potatoes begin to brown. Remove the pie to a cooling rack for at least 15 minutes before serving.

This is a very simple and tasty way to make use of leftover lamb or to just use some ground lamb that you may have. You get a nice mix of vegetables, meat and sauce with a great mashed potato topping. if you don’t want to use lamb, you could always used ground beef, turkey or chicken, but for me to really call it shepherd’s pie you need the lamb and that particular lamb flavor that you get. All you need to do is  cut yourself a slice and enjoy your meal with a simple cleanup after dinner.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

shepherdspie

 
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Posted by on June 17, 2014 in Cooking, Dinner, Lamb, Leftovers, One Pot Meals, Potatoes

 

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Lamb, Redux

Okay, so I have leftover lamb from dinner yesterday, leftover turnips and some mashed potatoes from a few days ago. This all adds up perfectly to make a Shepherd’s Pie. It will be quick, easy and a great way to use up the leftovers. You can make shepherd’s pie with ground beef instead of ground lamb if that suits your tastes better, but since I have the lamb anyway, and that is the traditional ingredient, than why not?

Shepherd’s Pie

3 cups lamb, cooked and diced

1 tablespoon butter

1 small yellow onion, finely chopped

2 carrots, finely chopped

3/4 cup frozen peas, thawed

1 cup beef broth

1 tablespoon chopped fresh thyme

2 cups  cooked and cooled mashed potatoes

2 cups cooked, pureed and cooled turnips

Take the 3 cups of lamb and run through a food processor until ground. Set aside. In a large saucepan or skillet over medium heat, melt the butter. Add the onions and carrots and cook, stirring often, until softened, about 5 minutes. Stir in the peas, ground lamb, broth and thyme and bring to a simmer. Cook, stirring occasionally, until heated through, about 7 to 10 minutes.

Preheat the oven to 400 degrees. Spoon the hot lamb mixture into a baking dish. Spread the turnips over the top of the mixture evenly, then spread the mashed potatoes evenly over the top of the turnips. Place the dish in the oven and cook until the potatoes start to brown and the edges of the pie begin to show some bubbles, about 7 minutes. Serve directly from the baking dish.

You can serve the pie with some nice, crusty bread, which I’ll  be doing since I forgot to serve the bread last night with dinner and have not heard the end of it from Michelle and Sean :). A quick meal, easy clean up and a good use of what is left over from previous meals.

Tomorrow’s meal will be from scratch and it’s going to be a good one. I’ll be making Chicken Marsala in the slow cooker tomorrow with some rice on the side. It’s the first time I’ll be making it in the slow cooker, so it will be interesting to see how it turns out. If you have any questions, comments or any input at all, feel free to leave a comment or message here. I hope everyone had a nice, long weekend and enjoy your meal tonight!

 
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Posted by on February 20, 2012 in Cooking, Dinner, Potatoes

 

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