This hearty casserole is filled with delicious and comforting flavors that make it a perfect edition to any holiday meal.
3 American Lamb leg, ground or diced into 1/2-inch cubes
1 tbsp Oil, canola or vegetable
3 (medium) Yellow onions, peeled, 1/4-inch dice
6 All purpose flour
3 (medium) Carrots, peeled, 1/4-inch dice
1 cup Peas, green, whole, fresh or IQF
1 cup Corn kernels, fresh or IQF
3 tbsp Tomato paste
2 tbsp Worcestershire sauce
3 Lamb stock
Sea salt and black pepper
0.50 cup Parsley, chopped
4 Yukon Gold potatoes, washed
0.50 cup Heavy cream
0.50 lb Salted butter
8 English Derby and/or cheddar cheese, shredded
1In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
2In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
3Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.
4Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.
Recipe and image provided by the American Lamb Board
Ingredients
3 American Lamb leg, ground or diced into 1/2-inch cubes
1 tbsp Oil, canola or vegetable
3 (medium) Yellow onions, peeled, 1/4-inch dice
6 All purpose flour
3 (medium) Carrots, peeled, 1/4-inch dice
1 cup Peas, green, whole, fresh or IQF
1 cup Corn kernels, fresh or IQF
3 tbsp Tomato paste
2 tbsp Worcestershire sauce
3 Lamb stock
Sea salt and black pepper
0.50 cup Parsley, chopped
4 Yukon Gold potatoes, washed
0.50 cup Heavy cream
0.50 lb Salted butter
8 English Derby and/or cheddar cheese, shredded
Directions
1In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
2In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
3Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.
4Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.
Hearty Shepherd’s Pie with American Lamb
Leave a Reply
Want to join the discussion?Feel free to contribute!