Saturday, December 5, 2009

Shepherd’s Cottage Pie

Husband-Tested recipe from Alice’s kitchen

Serves 6

Shepherd’s pie is made from lamb. Cottage pie is made from beef. I combined the two meats to make what I call Shepherd’s Cottage Pie. Local lamb and beef is available at Lost River Market & Deli. I made this with the leftover mashed potatoes I had from Thanksgiving, but this comfort food could be made anytime you have mashed potatoes around. My husband loved this along side a crisp salad. It even tasted great left over the next day! This is certainly company worthy, especially if you serve it from a pretty casserole dish.

1 Tablespoon olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 large clove garlic, minced
½ pound ground lamb
½ pound ground beef
1 cup white wine
1 cup chicken or chicken broth
1 Tablespoon tomato paste
1 ½ Tablespoons Worcestershire sauce
½ Tablespoon flour
1 Tablespoon chopped fresh rosemary or 1 teaspoon dry rosemary
1 Tablespoon chopped Italian parsley (Flat Leaf Parsley)
1 cup frozen peas
Kosher salt and fresh ground pepper, to taste
leftover mashed potatoes

Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, and then add the onion, carrot, garlic and meat. Cook until browned, about 8 to 10 minutes. Drain the fat well (I used a colander) and add the wine. Bring to a boil and allow the wine to reduce completely. Add the broth, tomato paste, Worcestershire sauce and herbs. Sprinkle with the flour. Simmer until the juices thicken. Add the peas. Season the mixture with the salt and pepper. Pour the mixture into a 1 1/2-quart baking dish; set aside. Spread the mashed potatoes over the meat mixture to cover. Bake until the potatoes are golden, about 30 to 35 minutes. Allow the pie to rest about 10 minutes before serving.

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