I just found out today that I have been making Cottage Pie my whole life and calling it Shepherd’s Pie. Shepherd’s Pie is made with Lamb and Cottage Pie is beef. My husband picked up ground lamb from the butcher and so I made a traditional Shepherd’s Pie. Here is my recipe
1 lb Ground Lamb
1 Onion diced
2 teaspoon minced garlic
2 1/2 Fresh Rosemary branches stripped and chopped
1 teaspoon Worcestershire Sauce
1 bag cups baby Carrots, most of it
1 small container sliced Baby Bellas
1 teaspoon Greek Seasoning
1 teaspoon Fresh Ground Pepper
1 bottle of Octoberfest Beer
2 packages of Au Jus
3 Heaping Tablespoons Flour
1/2 teaspoon Powdered garlic
1/2 teaspoon Greek Seasoning
1 cup Water
Mashed Potatoes
8 potatoes, peeled, boiled, mashed
2 Tablespoon Butter
1 cup Sour Cream
1 Cup Medium Cheddar
1/2 teaspoon Garlic Powder
1/2 teaspoon Emeril Bam
1/2 teaspoon Montreal Steak Seasoning
Top
1 1/2 cups Irish Cheddar
1 1/2 cups Medium Cheddar
In a pot cook the diced onions until caramelized. After onions are caramelized add the ground lamb. Add minced garlic, rosemary, seasonings, and Worcestershire sauce. Cook over medium heat until brown and crumbled. Add mushrooms and carrots. Cover and cook until mushrooms are no longer raw.
In a separate bowl add the two Au Jus packet and additional flour. Add additional 1/2 teaspoon powdered garlic and 1/2 teaspoon Greek Seasoning. Stir until evenly mixed. Add water and whisk until smooth.
Add beer into the pot with meat and vegetables. Stir then add gravy mixture and stir until thick And remove from heat.
Make mash potatoes by peeling, cubing, boiling, draining, and mashing the potatoes. Add butter, sour cream, milk, and seasonings. Continue mashing and stirring and add cheddar cheese. Stir until correct consistency.
Drop spoonfuls of mash potatoes on top of gravy mixture until covered and sealed.
Cover with shredded cheese and place in a preheated 375 degree oven until cheese is melted. Remove from oven.
Serve and enjoy!
Comments