Shepherd’s Pie

Chef/Owner Gerard Fletcher

Shannon’s Irish Pub and Eatery

Use a star tip piping bag to get restaurant fancy with presentation.

INGREDIENTS

1 lb ground lamb

2 medium carrots, diced and cooked

3/4 cup fresh peas

1 cup 36% cream (reduced by half)

1 lb russet potatos (fully cooked and mashed until smooth)

salt and pepper, to taste

1-2 cloves of garlic, chopped

METHOD

1. For gravy, roast beef or lamb bones at 425°F until brown, then pour off fat. In a pot, cover roasted bones with water and bring to a boil for 5 minutes, then simmer for 3 hours. Remove bones and reduce liquid by half, thickening with flour. Season to taste.
2. In a pan, sauté ground lamb with fresh garlic, salt and pepper until fully cooked.
3. Set lamb aside. Add cooked carrots and peas, and return to heat. Add 1/2 cup of gravy and bring to a boil.
4. In a sauté pan, heat mashed potato with cream until hot.
5. Using a spoon or spatula, fill a medium sized star tip piping bag with mixture.
6. Place lamb mix in 4 oven-safe bowls, and let stand until settled. Pipe potato mix over top.
7. Set bowls on a baking tray and place in 375°F oven. Bake until golden brown (around 10 minutes).
8. Pour hot gravy over top or serve on the side.

Yield 4 servings