Shepherd’s Pie

I had the rare pleasure of meeting and dining with Marion Cunningham when we collaborated on a cookbook in the 90's.

Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.
Yield : 6 servings
Ingredients

3 cups roughly chopped cooked lamb
2 large cloves garlic, peeled
1 medium onion, quartered
1 teaspoon dried rosemary, crumbled
4 tablespoons (½ stick) butter
2 tablespoons all-purpose flour
¾ cup beef broth
Salt and black pepper to taste
4 medium potatoes, peeled, cooked, and mashed (about 3 cups)

Directions

Preheat the oven to 325 degrees.

Mix together the lamb, garlic, onion, and rosemary. Put through a meat grinder twice or chop in a food processor until fine. Melt the butter in a skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth, whisking to avoid lumping. Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste. Add the lamb mixture, stir to blend, and season with salt and pepper to taste.

Spoon into a 1½-quart casserole or a deep pie pan. Spread the mashed potatoes on top and cover evenly to the edge of the casserole. Make a crisscross design with a fork.

Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.


Source Marion Cunningham