Recipe

Shepherds Pie Recipe

	Twohot / All my dishes 1 year, 2 months ago if you like lamb u will like this recipe Prep:20m Cook:20m Servings:5	Twohot
	elizabeth hurley recipe

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Ingredients

Potato Topping

6 large russet potatoes about 2 1/2 pounds peeled and cut into quarters

4 Tbsp butter

3/4 cup milk warmed

1 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

1 large onion chopped

4 large carrots diced

2 pounds ground lamb

1 tsp minced fresh rosemary

1/2 cup red wine

2 tbsp tomato paste

salt and black pepper

2 tbsp cornstarch

1 1/2 cups lamb, chicken or vegetable stock

Directions

frist make the potato topping: place potatoes in a medium pot and cover with cold water bring to a boil oven high heat then reduce heat and simmer potatoes until soft. drain them thoroughly and then mash them ferociously with the butter, milk, salt, and plenty of black pepper

place an oven rack in top third of oven preheat oven to 400f

meanwhile heat olive oil in a large skillet and gently fry the onion and carrots until tender about 4 to 5 mins remove with a slotted spoon and reseve

in the same skillet add raw lamb quickly stirring with wooden spoon so that most of the meat can seared by hot fat. after about 4 to 6 mins add the rosemary , wine, and tomato paste. mix in and stir up all the broned bits season to taste with a good pinch of salt and some freshly ground pepper bring lamb mixture to a boil

meanwhile whisk the cornstarch into the lamb stock when lamb mixture comes to a boil stir stock mixture into lamb stirring constantly cook for about 1 min to thicken broth taste and add more salt and pepper if you think its needed.

transfer the lamb mixture to a 9 by 13 inch baking dish spoon the mashed potatoes on top make furrowns in the top of the potatoes with fork.

bake the dish at the top of the preheated oven for about 20 mins or until the top is brown and crispy and lamb is bubbing

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