Lamb Shepherds Pie Recipes

Steps:

• In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.

Steps:

• Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
• Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
• Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

Steps:

• To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
• In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
• In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
• Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
• Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
• Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
• Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
• Preheat the oven to 350°F.
• To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
• Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
• Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
• Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
• Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
• Sprinkle with remaining chives and serve immediately.

Steps:

• Brown the lamb mince, and then add the onions and carrots.
• Boil the potatoes.
• Combine the lamb, gravy and Worcestershire sauce in a tall round pie dish.
• When the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato.
• Scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty).
• Cook in the oven for 20- 30 minutes.

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 300 degrees. Make the filling: Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks generously with salt and pepper. Working in batches, brown lamb shanks on all sides, about 8 minutes. Transfer lamb to a large plate using kitchen tongs. Reduce heat to medium. Add onion and garlic to Dutch oven, and cook until softened, about 4 minutes. Add tomato paste, and cook for 2 minutes. Add wine, and bring to a boil. Cook for 1 minute.
• Return lamb to Dutch oven. Add stock, thyme, and bay leaf. Bring to a simmer. Braise,covered, for 2 1/2 hours.
• Remove Dutch oven from oven, and add celery root and carrots. Braise until meat is falling off the bone and vegetables are tender, about 30 minutes. Let cool slightly.
• Meanwhile, make the topping: Peel potatoes, and cut into 1-inch cubes. Transfer to a medium pot, and cover with salted water. Bring to a boil. Reduce heat to low, and simmer until tender, about 20 minutes. Drain, and pass potatoes through a ricer. Return potatoes to pot, and add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring until combined and warmed through. (If not assembling potpies immediately, place a piece of plastic wrap directly on the surface of potatoes to prevent a skin from forming.)
• Transfer lamb to a plate using a slotted spoon, and remove meat from bones. Break into smaller pieces using a fork. Skim fat from remaining cooking liquid. Return lamb to Dutch oven, and stir.
• Heat broiler. Transfer filling to a 12-inch (8-cup) gratin dish using a slotted spoon. Add 1/4 cup cooking liquid. Spread mashed potatoes over top, covering the entire surface. Broil 5 inches from heat source until potatoes are golden brown, about 5 minutes. Serve remaining cooking liquid on the side.