Shepherd’s Pie

Shepherd's Pie
This shepherd's pie was amazing if I may say so myself. Even with the leftover meat from a leg of lamb that we did not care for! My husband said that he didn't even recognize the meat as being the lamb from the night before in this Shepherd's Pie. Amounts will depend on how much meat one has. I had about one pound of cooked lamb, but nothing else was measured. This is all to taste.
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  1. First off, from a leftover lamb bone, make the lamb broth: Boil the lamb bone with fresh rosemary springs
  1. Chopped lamb (This was prepared with leftover cooked lamb);
  2. Frozen or fresh peas;
  3. Frozen or fresh corn;
  4. Some frozen or fresh chopped hot red pepper, to taste;
  5. 1 chopped purple onion;
  6. 3 garlic cloves, minced;
  7. Sal En Grano;
  8. Pepper;
  9. Smoked paprika to taste (Oops, smoked paprika was a gift from a friend from the States who had no use for it, as we have not yet found it available here in Ecuador) but you can use Spanish Paprika (Pimentón Español), or homemade chipotle pepper.
  10. 1/4 cup white flour.
  1. Potatoes;
  2. Heavy cream;
  3. Salt & Pepper
  4. Smoked paprika to taste.
  1. Grated Fontina.
  1. --I made a broth with the lamb bone, along with fresh rosemary sprigs.
  2. --I cooked the following in olive oil in a large skillet: the frozen peas, frozen corn, chopped frozen hot red pepper, chopped purple onion, minced garlic, salt, pepper, and smoked paprika. Measure all to your liking.
  3. --I added my cooked & finely chopped lamb meat--from a leg of lamb..
  4. Then added a 1/4 cup of flour in with the lamb, mixed until incorporated.
  5. --Then added only a sufficient amount of the broth to the lamb mixture--not too soupy. Cooked until thick and bubbly.
  6. --I mashed enough cooked potatoes and added heavy cream, salt, pepper, and smoked paprika to taste -- beating until the potatoes were silky.
  7. --Grated the Fontina cheese.
  8. --Assembled: In a 9x13 pan. First the meat mixture got spread out, then the grated cheese spread on top of the meat, then the mashed potatoes spread on top of the cheese. Then gave the potatoes a sprinkling of smoked paprika.
  9. --Baked 350 for about 30 minutes.
  1. One other shepherd's pie that I've made -- or should I say, cowboy pie, as it was made with ground beef instead of lamb -- was made using cauliflower "mashed potatoes", in place of the usual mashed potatoes; adding a cup or so of sour cream and seasoning the mashed cauliflower with Parmesan cheese, thyme, garlic powder, onion powder, salt and pepper, and a little paprika. The pie was excellent! Besides the peas, and yucca starch to thicken up my meat mixture, it was almost starchless. Using grated Gruyere cheese in between the layer of meat and cauliflower made that pie exceptional.