Feb 08 2008
Shepherd’s pie
Back in November, I had some Shepherd’s (Shepard’s) Pie off the hot bar at Chatham Marketplace. It was pretty much the most amazing thing I have ever eaten…that contained meat. I emailed their chef to get the recipe, but he never got back to me. I ended up making my own seasonal version with some local lamb, veggies and scavenged potatoes.
1 - I started with a bunch of rainbow carrots from Black River Organic Farm (45 miles).
2 - I sautéed the carrots in goat butter with some leeks and kale from Robb’s CSA along with some wild garlic that I picked last summer.
3 - To the sauté I added some ground lamb from Rainbow Meadow Farms (103 miles). This stuff is good, but rather expensive. Good for a once in while meal, which is why I only bought a few pounds of the stuff. I will probably use ground beef for this dish in the future, thus changing its name to Cottage Pie.
4 - Brown the lamb with the vegetables. Add some salt if the butter you use is unsalted.
5 - Add a bit of beef stock or do like I did and add some leftover beef stew.
6 - Simmer with the beef stock until the mixture gets somewhat thick. While that is going on, boil two pounds or so of potatoes and mash them when they get soft.
7 - Place the lamb and vegetable mixture in a baking dish.
8 - Cover the mixture with mashed potatoes. Bake at 400 degrees for thirty minutes.
9 - Serve with mixed salad, steamed kale, bread and goat cheese.
4 responses so far
That looks pretty durn good!
Yeah, it was really damn good.
I’m seriously drooling right now.
(Mental note NOT to check out your blog before lunch time!)
that looks so good!
Amazing…definately gonna try that one out! Chili recipe coming soon…