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Shepherd’s Pie | Milkbottle

Shepherd’s Pie

One Pot Wonders

When this is done right, oh my! Not really a one dish recipe, but almost.

Recipe
Serves 4

2 pounds potatoes, peeled and cubed
1/2 cup milk, warm
1 stick butter
2 tablespoons sour cream
Salt and pepper, to taste
2 tablespoons butter
1 1/2 pounds ground lamb
1 carrot, peeled and finely chopped
1 medium yellow onion, peeled and finely chopped
1 small celery root, peeled and finely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon plain flour
1 1/2 cups beef stock
2 teaspoons Worcestershire sauce
1/2 cup frozen peas

Preheat oven to 350 degrees F.
Start with the potatoes: In a large saucepan, boil until soft in unsalted water.
Drain and add milk, butter and sour cream.
Mash well and season with salt and pepper; Set aside.
Melt the butter in a large saucepan and brown the ground lamb.
Remove from pan and add carrot, onion, celery root, garlic and thyme.
Sauté until the onion goes soft, about 5 minutes.
Add flour and mix well.
Pour in the stock and let mixture cook for 1 minute.
Add Worcestershire sauce, meat and peas.
Mix well.
Season with salt and pepper.
Add the mashed potatoes on top and level it with a knife.
Bake until golden, about 10 minutes.

Image: Melina Hammer via Taverne Agency. Recipe: Paul Lowe

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