Shepherds Pie is originally an English dish, traditionally made with lamb or mutton. Here is a basic recipe for a simple Shepherd’s Pie made with the left overs from our Leg of Lamb. I love potatoes! Even though they are not very good for my blood type O, I still eat them, just not as often. In my recipes I never peel the potatoes because I love the potato skin taste and because most of the nutrients, fiber and protein of the potato are on the skin. Some of the nutrients are potassium, vitamin B6 and C, niacin and pantothenic acid.
- 1 1/2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables – chopped carrots, corn, peas (I used frozen)
- 1 1/2 – 2 lbs potatoes (3 big ones)
- 8 tablespoons butter (1 stick)
- 1 can of cream of mushroom
- 1 teaspoon Worcestershire sauce or horseradish sauce.
- Salt, pepper, other seasonings of choice
- Boil potatoes in salted water until tender (about 20 minutes).
- While the potatoes are cooking, take your lamb meat and cut away excess fat. Ground the lamb meat in a food processor or high end blender (such ninja or vita-mix).
- Tablespoons butter (1/2 a stick) in large frying pan. Saute onions in butter until tender over medium heat (5 mins). Add the ground lamb and mix well. Add cream of mushroom then add vegetables and cook for an additional 10-15 minutes.
- Add salt and pepper. Add Worcestershire sauce/horseradish.
- Distribute half of the mashed potatoes on bottom, then cover it with the lamb mixture and spread remaining potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
- Cook in 400 degree F oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
- Serve and enjoy this Shepherds pie.