Things You'll Need:
- 1 pound ground lamb
- 1-1/2 pounds potatoes
- 1 medium carrot
- 1 celery stalk
- 1 medium onion
- 2 tablespoons butter, separated
- 1 can beef stock
- 1 teaspoon thyme
- 1 teaspoon rosemary
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Step 1
Peel a pound-and-a-half of potatoes and cut into cubes about an inch in size. Boil a pot of water and add potatoes. Let the water reach a boil again and then reduce the heat. Simmer the potatoes until tender, about 15-20 minutes.
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Step 2
Peel and dice one medium carrot. Chop a medium onion and dice one stalk of celery.
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Step 3
Melt 3 tablespoons of butter or vegetable oil in a big pot. Add the vegetables and cook on medium-low heat for around 15 minutes, stirring intermittently.
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Step 4
Drain potatoes and mash, saving 1/2 cup of water. Add the water and tablespoon of butter. You can use a hand mixer for this task.
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Step 5
Turn up the heat on the vegetable mixture and add a pound of ground lamb. Cook the meat until it is not pink and drain off the fat.
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Step 6
Stir in 1 tablespoon of flour and stir well. This will thicken the gravy. Add in a can of beef broth and season with a teaspoon each of thyme and rosemary.
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Step 7
Mix the ingredients together to thicken the gravy. This will take about 5 minutes. Put the meat mixture in a 9 x 13-inch casserole dish. Top with mashed potatoes.
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Step 8
Bake the Shepherd's Pie in a pre-heated 400 degree oven for 30 minutes. Let cool for 10 minutes before serving.
