Shepherd's Pies

Name: Shepherd's Pies
Ingredients: 2 lbs fresh ground lamb; 1 large onion, finely chopped; 4 carrots, coarsely chopped; 2 tablespoons tomato paste; 2 tablespoons flour; 1 -2 tablespoon Worcestershire sauce; coarse salt; pepper; 10 ounces frozen peas, thawed; 2 12 lbs russet potatoes, peeled and quartered; coarse salt; pepper; 1 cup milk; 6 tablespoons butter

14 ingredients

18 steps

Ingredients

2 lbs fresh ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 -2 tablespoon Worcestershire sauce
coarse salt
pepper
10 ounces frozen peas, thawed
2 12 lbs russet potatoes, peeled and quartered
coarse salt
pepper
1 cup milk
6 tablespoons butter

Directions

1

Preheat oven to 425.
2

Heat a large skillet over high heat.
3

In two batches, cook lamb until no longer pink, about 5 minutes per batch.
4

Transfer lamb to a colander set in a bowl; let fat drain off and discard.
5

Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon.
6

Reduce heat to medium; add onion and carrots.
7

Cook, stirring occasionally, until softened, about 5 minutes.
8

Stir in tomato paste.
9

Add flour; cook, stirring, 2 minutes.
10

Add Worcestershire sauce, 2 cups water, and lamb.
11

Season with 2 teaspoons salt and 1/4 teaspoon pepper.
12

Simmer until thickened, stirring occasionally, about 10 minutes.
13

Stir in peas; cook 1 minute.
14

Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
15

Meanwhile, make potato topping.
16

Spread over pies; use a fork to make peaks.
17

Bake on a baking sheet until tops are browned, 25 to 30 minutes.
18

Cool slightly; serve.