This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.


Shepherd’s Pie

Filling:

3 tablespoons canola oil
2 pounds ground lamb
salt and freshly ground pepper
1 medium onion, chopped
2 carrots, peeled and diced
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1½ tablespoons all-purpose flour
3 cups low-sodium beef stock

Topping:

2 pounds russet potatoes, peeled and cut into 1” pieces
½ cup milk
2 tablespoons unsalted butter
3 tablespoons cheddar cheese, grated (optional)

Heat oven to 425°.

In a large skillet over medium heat, warm 2 tablespoons oil. Add the lamb, and cook for 5-7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer to a large bowl.

Add the remaining tablespoon of oil to the pan. Stir in the onion, and cook for 3-5 minutes, or until the onion is soft but not browned. Add the carrots, parsley and thyme, and cook, stirring once or twice for 2-3 minutes, or until vegetables are coated with oil. Stir in the flour, cook for 1-2 minutes, then add the stock. Bring to a boil, scraping up the browned bits from the bottom of the pan. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally for 20-25 minutes, or until the lamb is tender and the sauce is thickened. Season again with salt and pepper.

While the filling is cooking, in a large saucepan over medium heat, cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter, and stir until smooth.

Transfer the stew to a large casserole dish. Decoratively spread or pipe the mashed potatoes over the meat mixture, and bake for 12-15 minutes or until the mixture is hot.

If using cheese, preheat the broiler for just a few minutes, and sprinkle it on the potatoes. Place the pie under the broiler, 4 inches from the heat source, and broil 1-2 minutes, or until the potatoes are lightly browned and the cheese is bubbling.