I did a quick Google search on Ireland and immediately saw pictures of sheep. It stands to reason that lamb would be featured in their food, so I decided to take a look. As I mentioned before, I know that not everyone is a fan of corned beef, so I am still on my quest for other tasty Irish dishes for the upcoming holiday. This recipe could also work with Ground Beef, but the lamb certainly gives it a more unique and memorable flavor. We typically don’t keep much lamb on hand, so be sure to call ahead and reserve some while we’ve got it!
Sheperd’s Pie with Ground Lamb
- 2 tablespoons butter
- 2 medium onions, chopped
- 1-pound Red Barn Meats Ground Lamb
- 2 teaspoons parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 2 cups frozen or canned corn, carrots, and peas (drain if using canned)
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- 2 large potatoes, peeled and chopped
- 6 tablespoons butter
- ½ cup half &half
- Salt and pepper to taste
- 1/3 cup grated cheddar or parmesan cheese
Heat butter in large skillet and add onions, sauté about 5 minutes. Add parsley, salt, pepper, rosemary, thyme, and ground lamb. Stir and break up lamb into small chunks, browning evenly. Add Worcestershire sauce and garlic and mix in, cooking about 1 minute. Add tomato paste and flour, mixing thoroughly. Stir in broth and vegetables and bring to a boil. Simmer for about 5 minutes, stirring occasionally, until sauce thickens. Set aside.
Preheat oven to 400 degrees.
Place potatoes in a large pot with water and boil until tender, about 12-15 minutes. Drain out all water and put potatoes back into pot. Add in butter, half &half, salt, and pepper. Mash until smooth and creamy.
Put meat mixture into a 9X9 baking dish, making sure it is even. Spread mashed potatoes evenly over meat mixture. Top with grated cheese. You may want to place it on a larger baking sheet in case it bubbles over in the oven. Bake 25-30 minutes. Let rest 10-15 minutes before serving.