Aprile's Kitchen

Embrace the heartwarming essence of homestead cooking with this classic shepherd’s pie, where savory ground lamb is paired with hearty vegetables and topped with creamy, golden mashed potatoes. Perfect for family gatherings, this rustic dish brings together the flavors of the pasture and the garden, creating a satisfying meal that warms both the body and soul.

• 1 pie crust
• 5 medium potatoes, peeled and chopped
• 1/2 cup milk
• 3 tablespoons butter
• 1/2 lb lamb, cubed or ground
• 1 tablespoon olive oil
• 1 carrot, chopped
• 1 celery, chopped
• 1 onion, chopped
• 3 medium cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons parsley, chopped

Instructions

1. Preheat oven to 350^o
2. See my flaky pie crust recipe HERE. If using this recipe, I suggest omitting the sugar. Use half of this recipe to make enough to form the bottom crust of this pie. Roll out and lay in a buttered pie dish, pinching the edges to a nice design
3. Boil the potatoes in a large pot. When tender, strain and add milk, butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mash to smooth by hand (using an electric mixer can work up the starch and make the potato mash gummy)
4. In a large skillet fry the lamb in olive oil until it is starting to crisp
5. Add carrot, celery, onion, garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and parsley and sauté until tender. Pour into crust.
6. Spoon mashed potatoes on top.
7. Bake for 30-40 minutes until starting to brown on top.
8. Let rest for 10 minutes after removing from the oven before slicing