Traditionally, Shepherd’s Pie was made with the leftover roast lamb from Sunday’s dinner. This recipe does as well. The not so traditional part of this recipe is my use of sliced potato for the topping instead of the traditional mashed
I was inspired to try this by the Irish Nachos that I made the other day with baked, sliced potatoes. Of course, you can substitute ground beef or lamb, or use it to supplement the left over lamb if there isn’t much of it left.
In a few days I will post a low carb, Paleo friendly alternative to this recipe made with cauliflower “faux” mashed potatoes.
- 3 tbsp. butter, divided
- 1 medium yellow onion, roughly diced
- 1 medium carrot, roughly diced
- 1 stalk celery, roughly diced
- 1 1/2 lbs. left-over roast lamb, chopped into small dice
- 2 tsp. fresh rosemary, chopped
- 2 tsp. fresh thyme, chopped
- 1 1/2 tbsp. all-purpose flour
- 1 cup beef stock (chicken, lamb or vegetable stock is also fine)
- 1 cup frozen peas
- 2 medium red potatoes, thinly sliced
- salt and pepper
- some grated cheddar (optional)
1. Melt 1 tbsp. of butter over medium heat in a large skillet. Add onions, carrots and celery and cook, stirring occasionally until softened, 5-10 minutes.
2. Add lamb, rosemary and thyme and cook, stirring, just to heat through, about 5 minutes. If using raw ground meat, cook until no longer pink, about 15 minutes.
3. Add flour and cook, stirring, for 1 minute.
4. Stir in beef stock and frozen peas. Bring to a simmer and cook for 5 minutes.
5. Taste and adjust seasoning. Remove the filling from heat, pour into an appropriate sized baking pan and level it out. Set aside to cool a bit and set, about 30 minutes.
6. Top with overlapping slices of potatoes. Season with a bit of salt and pepper and add the remaining butter, randomly dabbed over the potatoes. (I like to freeze the butter, then I can finely chop it with a knife and sprinkle it over top).
7. Bake in a preheated 350F oven for 45 minutes, or until potatoes are browned and cooked. Optionally, you can top the pie with some grated cheddar cheese during the last 5 or 10 minutes of baking.
8. Let the pie rest and set for a half hour or so before serving.