Shepards Pie

Name: Shepards Pie
Ingredients: 3 cups roughly chopped cooked lamb; 2 large cloves garlic, peeled; 1 medium onion, quartered; 1 teaspoon dried rosemary, crumbled; 4 tablespoons ( 1/2 stick) butter; 2 tablespoons all-purpose flour; 3/4 cup beef broth; Salt and black pepper to taste; 4 medium potatoes, peeled, cooked, and mashed (about 3 cups)

9 ingredients

12 steps

Ingredients

3 cups roughly chopped cooked lamb
2 large cloves garlic, peeled
1 medium onion, quartered
1 teaspoon dried rosemary, crumbled
4 tablespoons ( 1/2 stick) butter
2 tablespoons all-purpose flour
3/4 cup beef broth
Salt and black pepper to taste
4 medium potatoes, peeled, cooked, and mashed (about 3 cups)

Directions

1

Preheat the oven to 325 degrees.
2

Mix together the lamb, garlic, onion, and rosemary.
3

Put through a meat grinder twice or chop in a food processor until fine.
4

Melt the butter in a skillet and stir in the flour.
5

Cook for a few minutes until smooth and blended.
6

Slowly add the beef broth, whisking to avoid lumping.
7

Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste.
8

Add the lamb mixture, stir to blend, and season with salt and pepper to taste.
9

Spoon into a 1 1/2-quart casserole or a deep pie pan.
10

Spread the mashed potatoes on top and cover evenly to the edge of the casserole.
11

Make a crisscross design with a fork.
12

Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.