There is something so comforting about a warm plate of meat, potatoes and vegetables. And comfort was just what I needed when I whipped up this generous batch of Shepard's Pie.
I wouldn't argue that this is a traditional Shepard's Pie, mostly because I'm not exactly sure what that would be. I have zero Irish heritage in my bloodline, and I'm OK with that.
Not to hate on the Irish. I REALLY enjoy their soda bread, potato pancakes ("boxty"), whiskey, and coffee. I have lots and lots of Irish friends (I live in Boston after all!), and the movie P.S. I Love You makes me sob like a baby.
Alright, let's get down to business. I was inspired to make Shepard's Pie by my friend Ashley over at The Vegetable Life. This recipe is approachable, delicious, and fit to feed a crowd!
I love lamb and rosemary together, and I knew that was the direction I wanted to take this meal. Ground lamb is something I absolutely love. It's a great way to introduce yourself to lamb at home without worrying about overcooking a leg or burning a roast.
Start by sauteing a large onion in butter and olive oil. Add in the ground lamb until browned and crumbly (I can usually always find this at Whole Foods).
Plenty of veggies make this hearty and robust.
A bit of flour thickens together with vegetable broth into an irresistible gravy that is rich and flavorful.
Mashed potatoes are a must.
Finally, layer the meat mixture into the bottom of a 9x13 baking dish. Spread the mashed potatoes on top. Gently glide a fork on the top to create ridges in the top (just for fun!). Olive oil gets drizzled on top and the whole thing is baked until the top is crispy and the inside is hot and bubbly.
Nothing about this meal doesn't scream "comfort food." The lamb is tender and flavorful. The piney rosemary is rustic and homey. Soft vegetables and creamy gravy with fluffy mashed potatoes...it's a meal that will keep you coming back for seconds (and thirds, but I won't tell!)
