Sheppard's Pie

Sheppard's Pie

adapted from The Joy of Cooking

Preheat oven 350º

In a medium pot, bring water to a boil and add:
5-6 red potatoes, diced

Once tender, drain water and place potatoes back in the pot. Add:
1/4 cup whole milk
2 tablespoons butter
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Mash potatoes.

Meanwhile, heat in a medium skillet:
2 tablespoons olive oil

Add:
1 medium white onion, peeled + diced
1 carrot, peeled + diced
1 celery stalk, diced
Saute veggies on medium heat until tender, about 10 minutes.

Add:
1 pound lamb
1 tablespoon rosemary
pinch nutmeg
Break-up meat using the back of a wooden spoon or a potato masher. Cook until no pink remains in the lamb. Pour into a small casserole dish. Cover and set aside.

In the same skillet, heat:
2 tablespoons olive oil

Add:
2 tablespoons flour
Whisk the flour into the oil until it is completely absorbed.

Constantly and slowly whisk in:
1 1/2 cups beef broth

Stir in:
2 teaspoons rosemary
salt + pepper to taste

Pour the gravy over the veggies + lamb. Cover with the mashed potatoes. Bake in oven about 30 minutes or until the gravy begins to bubble up through the potatoes. Remove from oven and let rest for 5 minutes before serving.

Eat up!