Grobe Recipes

Shepherd's Pie

• 1 tbsp olive oil
• 2 tsp black pepper
• 1 tsp salt
• 1 lb ground lamb
• 1 large onion, diced
• 3-4 large carrots, sliced or diced
• 1 cup frozen peas
• 3-4 sprigs fresh thyme, chopped, or 2 tsp dried
• 2 tbsp flour
• 1 tbsp butter
• 8 oz red wine
• 3 tbsp ketchup (or 2 tbsp tomato paste)
• 2 tbsp Worchestershire sauce
• 1 cup chicken stock
• 1 full recipe of mashed potatoes
• 1 egg, beaten
• grated parmesan cheese (optional)

1. Preheat oven to 400 degrees F
2. In a large pan, heat the olive oil over medium heat 
3. Add the carrots and saute until just tender
4. Add the onions and saute for another minute or two, then add the lamb
5. Season with the thyme and 1 tsp of the black pepper, and cook until browned
6. Drain the fat, then add the butter and peas and mix well.
7. Sprinkle with the flour, and stir through.
8. Add the ketchup, wine, and Worchestershire sauce and cook until it reduces slightly
9. Add the chicken stock and cook until it reduces and you have a thick, meaty gravy.
10. Add the salt and remaining pepper, mix well, and remove from heat.
11. Grease a 9 X 13 glass baking dish (or other large baking dish) with butter and add the sauce, spreading it evenly.
12. Spoon the mashed potatoes over the sauce and spread evenly to cover. Brush with the egg and sprinkle with the parmesan cheese (if desired).
13. Bake for about 20 minutes, or until the potato is browned.
14. Serve hot 

Cottage pie variation: substitute 1 lb of beef for the lamb.