Yum nothing says warm comfort food to this Irish girl than lamb Shepards pie. With its flaky butter crust, warm brown gravy with rich cheesy mashers on top.
When I was a kid my older sister has a boyfriend that introduced me to this home-cooked dish Scottish style with out the pie crust. He would wear a traditional kilt and could cook a mean pie. I just like crust so added to my recipe.
The english style pie is made with ground or cubed beef. Called the Cottage pie. Tonight I made both- one lamb and one ground pork and beef mix. Both smothered in rich brown gravy, fresh baby carrots, young green pees and topped with rich mashed cheesy potatoes.
- 5 pounds potatoes
- 6 fresh organic carrots
- 1 sm onion
- Fresh or frozen young green peas
- 1 pound fresh ground lamb or beef or pork
- Fresh thyme tsp chopped
- 2 cloves garlic chopped
- 1 can whole evaporated milk
- 1/2 stick butter
- 1 cup shredded mild cheddar
- 4 cup drk brown gravy
- Pie crust( scratch or pre-made)
Brown 1 pound ground meat with chopped onion and garlic. Thyme, tsp black pepper, drain well.
(Pictured mix of beef and pork)
Chop peeled carrots and slow simmer tender. Add green peas snd blanch 3 more minutes drain. Add to meat with 2 cups gravy. Set aside.
Peel and boil cut potatoes and mash with hot evaporated milk, cheddar cheese and butter. S n P to tasted. You want potatoes a bit wet for baking. ( mash your potatoes with hot milk to avoid lumps)
9×9 glass pan or round pie dish. Cover with pastry pie crust. Add meat and then scoop mash potatoes over top.
Bake at 375 for 45 minutes.
Serve with extra gravy.