Lori’s Sheppard’s Pie

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Lori's classic Sheppard’s Pie recipe.

Ingredients


 

Filling ingredients:

  1. 2 tbsp rub that RUBS Bicentennial Gourmet Seasoning (Grind before use)
  2. 1 large yellow onion
  3. 2 celery stalks
  4. 2 carrots
  5. ½ bulb of roasted garlic
  6. 2 tbsp olive oil
  7. 2 pounds ground lamb
  8. 4 tablespoons flour
  9. 1/2 cup (low sodium or salt free) vegetable broth
  10. 450g Corn niblets

Garlic Mashed Potato Ingredients:

  1. 4 pounds yellow potatoes  
  2. 2 tablespoons butter
  3. ½ cup plain yogurt
  4. 1 teaspoon salt
  5. ½ bulb of roasted garlic mashed

Preparation


 

  1. Place a pot of water over high heat, Peel and cut the potatoes into half. Boil until soft. Remove from heat and drain the potatoes.
  2. Mash the potatoes in the pot used to boil them in with butter, plain yogurt, salt and roasted garlic. Set aside for later.
  3. Pre heat the oven to 350 degrees F. Dice the onion, celery, and carrots. Heat the olive oil in a medium sized sauté pan over medium heat and add the vegetables and roasted garlic to the pan. Cook everything until it is clarified for about 4 to 5 minutes.
  4. Add the ground lamb and the ground Bicentennial Gourmet seasoning, cook the lamb until browned on medium heat, Drain any excess fat off.
  5. Sprinkle the meat and veggie mixture with the flour and add the broth. Cook while stirring occasionally for a few more minutes until the broth thickens.
  6. Pour the meat mixture into the bottom of a lasagna dish. Carefully add the corn niblets and dollops mashed potatoes on top. Spread carefully and evenly.
  7. Warm for about 45 minutes at 350 F or until the potato starts to brown, remove from the oven and let rest for 10 minutes before serving.

 

 

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