GFDF Homemade Shepard’s Pie (經典的英國料理 - 牧羊人派)

Prep time: 45 minutes
Cook time: 30 minutes
Serves: 6-8 servings

Ingredients:

Meat filling:

• 2 pounds of ground lamb

• 1 medium size onion, finely diced

• 1 cup of frozen green peas

• 3 large carrots (about 6 small ones), finely diced

• 1.5 cups of chicken broth

• 4 tbsp of cassava flour (can use rice flour as substitute)

• 1.5 tsp of salt

• 1 tsp of garlic powder

• 1 tsp of thyme

• 1 tsp of rosemary

• Optional: 1/2 cup of frozen corn

• Optional: 1 tsp of black pepper

Mashed potatoes:

• 6-8 boiled potatoes (about 2lbs)

• 6 tbsps of skimmed lamb fat (from filling)

• 1/2 cup of almond milk

• 1/2 tsp of salt

• OR enough instant mashed potatoes to make 6-8 cups, along with skimmed lamb fat and almond milk to reconstitute

Cooking Tools:

• Oven

• Baking dish(s)

• Soup pot for boiling potatoes

• Frying pan to book the filing with

Directions :

1. Boil the potatoes in a separate pot. Also set your oven to 350F.

2. Separately, start by cooking the ground lamb by itself on medium heat. As the lamb starts to book, it’ll render a bit of fat. About 5-10 minutes in when the lamb no longer looks pink, skimm out the fat and set aside.

3. Add the finely chopped carrots and onions. Cook with the lamb, while adding in the thyme, rosemary, and salt.

4. When everything looks about done and the carrots are softened (about 15-20 minutes in), add in the cassava flour, and mix well with the meat and vegetables.

5. Add in the green peas (and option corn) and mix in the chicken broth to thicken. Turn off the fire.

6. At this point, the potatoes should be done (poke through the center with a fork, if it’s soft and the fork goes through, you’re done.) Take them out, and mash them, gradually adding in the salt, almond milk and lamb fat you set aside earlier. Depending on the consistency you like, you may end up using more/less than me on any of these 3 items.

7. Put the lamb filling in a baking dish. Top with the mashed potatoes, and use a fork to scrape the top so you have little bits of crispy potatoes at the end.

8. Bake at 350F for 15-30 minutes, shorter/longer depending on when the top of your shepard’s pie browns to your liking.

9. Take out, let it sit for 20 minutes before serving and enjoy!

Cooking Tip:

• If you’re short on time, boxed mashed potatoes are easy to use for the pie topping, as are frozen corn, peas and carrots in place of the vegetables I put in. It’s a very versatile recipe.