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Shepherd's Pies with Lamb
"You can't go wrong with shepherd's pie," says Puck, who grew up eating a version in Austria. "The beauty of it is that you can use any leftover meat and vegetables."
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pot
- ●oven
- ●food processor
📝 Preparation Steps
1
In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about ⏱️ 8 minutes. Transfer lamb to a bowl and set aside. In same skillet, add remaining oil, carrots, and leeks and cook until softened, about ⏱️ 5 minutes. Stir in Swiss chard and cook for ⏱️ 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about ⏱️ 10 minutes. Remove from heat and cover.
carrots, cut into 1⁄4-inch rounds3leeks, cut into 1⁄4-inch rounds2
2
Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about ⏱️ 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
3
Transfer lamb mixture to eight 4-inch ramekins or an 11-inch deep-dish pie plate. Spread mashed potatoes over lamb mixture.
4
In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about ⏱️ 45 minutes.
Nutrition Facts
calories
524 calories
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