From Our Farm to Your Table

Shepard's Pie with Lamb

Fri, 2017-04-21 08:30 -- Carole Soule

Shepard's Pie is traditionally made with lamb but most of us use beef.   Here is a recipe that uses delicious local lamb.

1 tablespoon olive oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 pound local ground lamb
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste or ketchup
1/2 cup beef stock or water
1 cup corn
3 lbs Potatoes
4 tbsp butter
½ cup cream

Wash cut up and boil potatoes until tender. In the meantime, add oil to a large skillet on medium heat. Saute onions and garlic until tender for about 5 minutes. Add the ground lamb and cook until it is no longer pink about 10 minutes.

Add the Worcestershire sauce and beef stock and tomato paste or ketchup. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes.

Transfer mixture to an oven-proof baking dish and spread evenly. Spread corn on top of ground lamb. Drain potatoes.  Cut up butter and add to potatoes.  Mash.  Add cream and mash.  Season with salt. Place mashed potato on top of corn and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely.

Place the dish into the preheated oven to 400*F and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.


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