Glyn’s Shepherd’s Pie
Great Make-Ahead dish for your next dinner party. May be cooked and assembled in the morning then refrigerated until time to heat and crisp the topping for dinner. Vary the chopped vegetables, just be sure to cut them all to a fairly uniform dice. This version uses lamb, mint, thyme and red wine in the vegetable filling and is topped with allspice and mace mashed sweet potatoes and chopped chives. Serve with a simple lightly dressed salad (we like a tomato, cucumber and Arugula chopped salad).
3 medium carrots, peeled and cut in small dice
1 large parsnip, peeled, cored and cut in small dice
4 medium potatoes, peeled and cut in small dice
7 oz frozen baby peas
1 medium turnip, peeled and cut in small dice
2 cups chicken broth
2 tbsp olive oil
4 large mushrooms, chopped
1 medium onion, finely diced
1 medium stalk celery, trimmed and chopped
1 tsp minced garlic
1 lb ground lamb
1 1/2 tsp. dried mint
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tbsp A-1 Sauce
1/4 cup red wine
2 cups water
3 large sweet potatoes peeled and cut into large chunks
2 tbsp cornstarch
4 tbsp butter or margarine
1/4 tsp ground mace
1/4 tsp ground allspice
2 tbsp chopped fresh chives
salt and pepper to taste
1. Cook the potatoes, carrots, peas, parsnips, and turnips in the chicken broth until crisp tender. Drain, RESERVING the liquid.
2. Place the cooked vegetables in a large bowl and gently stir in the frozen peas.
3. Sauté the mushrooms, onions, garlic and celery in the olive oil. Add the to cooked vegetables.
4. Saute the ground lamb. Drain and season with the mint, thyme, red wine and A-1 sauce.
5. Gently stir into the vegetable mixture.
6. Meanwhile, cook the sweet potato in the reserved vegetable broth, adding additional water if needed.
7. Drain the sweet potatoes, RESERVING the liquid. Mash the potatoes and season with the butter/margarine, mace, allspice, salt and pepper. Adjust seasoning. Set aside.
8. Add the cornstarch to 2 cups of the reserved cooking liquid and bring to a simmer to thicken. Pour over the meat/vegetable mixture and stir gently to evenly distribute the sauce.
9. Divide the meat/vegetable mixture among six gratin dishes. Spread the mashed sweet potatoes over the pies, pushing it to the edge of the dish to seal. Refrigerate until ready to cook.
10. Bake the pies for 30 to 45 minutes in a 350 degree oven (or until the filling bubbles and the top is browned.
11. Top with chopped chives and serve.
Yield: 6 Individual Pies
Preparation Time: 1 hour
Cooking Time: 45 minutes
Total Time: 1 hour and 45 minutes
Oven Temperature: 350°F
Serving size: 1/6 of a recipe (22.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Recipe Type: Gluten-Free, Main Dish, Meat
I’m with you! I never met potato I didn’t love!
I like the idea of using the sweet potato as the topping rather than white, although I really love a nice mashed potato topping as well!