Shepherd's Pies
Serves 8
Published in: Everyday Food
2 pounds Ground lamb
1 large Onion -- finely chopped
4 Carrots -- coarsely chopped
2 tablespoons Tomato Paste
2 tablespoons Flour
1 to 2 tablespoons Worcestershire sauce
Salt and pepper
10 ounces Frozen peas -- thawed
For Potato Topping
2 1/2 pounds Russet Potatoes -- peeled and quartered
Salt and pepper
1 cup Milk
6 tablespoons Butter
Preheat oven to 425F. Heat a large skillet over high heat. In two
batches cook lamb until no longer pink, about 5 minutes, per batch.
Transfer lamb to a colander set in a bowl; let fat drain off and discard.
Add 1/4 cup water to the skillet, scraping up browned bits with a wooden
spoon. Reduce heat to medium; add onion and carrots. Cook, stirring
occasionally, until softened, about 5 minutes. Stir in tomato paste. Add
flour; cook, stirring 2 minutes. Add Worcestershire sauce, 2 cups water,
and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer
until thickened, stirring occasionally, about 10 minutes. Stir in peas;
cook 1 minute. Divide among eight ounce ramekins or two 9 inch glass pie
dishes. Meanwhile make the potato topping. Spread over pies; use a fork
to make peaks. Bake on a baking sheet until tops are browned 25 to 30
minutes. Cool slightly; serve.
For The Potato Topping
In a medium saucepan, cover potatoes with salted water by 1 inch; bring
to a boil. Reduce heat; simmer until fork tender, 15 to 20 minutes.
Drain. In a pan, bring milk and butter to a simmer; remove from heat.
Return potatoes, mash. Season with 2 teaspoons salt and 3/4 teaspoon
pepper.
Everyday Food
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