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Shepherd’s Pie

Posted By Ruthie of Church View Farm On January 17, 2011 @ 9:31 am In All Recipes,Casserole,Crowd-Size,Gourmet,Holiday,Lamb,Main Dish,One Dish Meal | No Comments

Prepare your lamb meat according to your favorite recipe. Rosemary, garlic, lemon, salt and pepper are my preferred seasonings for roasting leg of lamb.

Cook potatoes and mash. Set aside.

Place carrots, mushrooms, cabbage, onion, peas, and corn in a large saucepan. Barely cover with water; cook until fork-tender. Drain.

In a large casserole (or 2 medium ones), layer the diced lamb and vegetables. Pour gravy over layers. Salt and pepper as desired. Stir a little to mix if necessary.

Bake uncovered, at 350 degrees for 20 minutes.

Mound potatoes over top of casserole with a spoon. Spread out and run a knife through the potatoes to make a checkerboard design. Beat egg and milk together; brush potatoes with mixture. Return to oven; bake 20 minutes. Turn on broiler unit; place casserole dish under the broiler until the potatoes are lightly browned. Serve hot.


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