Shepherd’s pie


Thought I would try my hand at a shepherd’s pie.


  • 1 – lb. ground lamb
  • carrots
  • onions
  • celery
  • peas
  • seasoning
  • Mint
  • salt/pepper
  • heavy cream
  • sweet red wine
  • potatoes
  • Wiltshire sauce
  • unsalted butter



  • preheat oven to 425 f.
  • place in chopper ½ onion, shredded or whole carrots and 3 – 6 celery sticks. Chop on the pulse setting until small pieces but not mushy. Set aside
  • peal and cut 4 med. potatoes and set to boil. When it starts to boil, cover and leave for 20 mins.
  • Spray a lrg. skillet with pam or some other non stick spray,
  • On Med. heat fry out the lamb using about a T. Wiltshire sauce and 2 – T. Sweet red wine, add a hand full of Itl. seasoning, mint and a dash of ground salt and pepper.
  • when the meat is cooked through (no red showing) add the carrots, onions, celery and peas.
  • simmer while you butter the ramekins and prepare the potato topping.
  • Take potatoes, drain, add butter cream and salt & pepper. Mash and mix to a creamy consistency.
  • Rue (optional): when the meat is in the ramekins, add to skillet drippings 3 T flour, ¼ c. sweet red wine and ¼ c. cream. When well mixed. put a spoon full on top of meat, then cover with the potato mixture.
  • Sprinkle Mozzarella cheese on top and place in oven for 20 mins. Let cool before serving. Makes 6 small portions. Serve with salad and a glass of wine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s