Shepherd's Pie

I decided I needed to know how to make this famous British dish. It turned out amazing. I made two different versions (because I like to be versatile) and I was pleased with both. Let me know what you think and which is your favorite.

Shepherd's Pie: Traditional Lamb Version

Ingredients:

- 5 red potatoes
- 1 pound ground lamb
- 1 carrot, shredded
- 1/2 onion shredded or finely minced
- 3 garlic cloves, shredded
- 1 cup vegetable stock
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- salt and pepper to taste
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh or dried Thyme
- 2 egg yolks
- 1 tablespoon butter
- 1/2 cup Parmesan cheese

To Make:

Begin by sauteing the lamb in a pan, remove excess fat. Add in the onions, garlic and carrots and cook together. Season with salt and pepper.

Boil a pot of salted water and peel and chop the potatoes into equal chunks. Cook in boiling water until fork tender.

In the lamb, add the Worcestershire sauce and tomato paste and mix together. Add in the rosemary and thyme. Then add in the red wine and the vegetable stock. Let this cook together without the  lid for several minutes. Remove from stove and place into the bottom of a baking dish.

Once the potatoes are fork tender, drain from water and in a large bowl add the potatoes, butter, egg yolks, salt and pepper to taste, Parmesan cheese and a dash of vegetable stock. Blend together and then spread over top the meat in the baking dish. Top with freshly grated Parmesan cheese and bake for 20 minutes at 350.

Serve and enjoy!

Vegetarian Version of Shepherd's Pie

Ingredients:

- 2 Sweet Potatoes
- 1 meatless crumbles
- 1 carrot, shredded
- 1/2 onion shredded or finely minced
- 3 garlic cloves, shredded
- 1 cup vegetable stock
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste

- salt and pepper to taste
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh or dried Thyme

- 1/2 cup Parmesan cheese

To Make:

Begin by sauteing the crumbles in a pan. Add olive oil so it cooks easier.  Add in the onions, garlic and carrots and cook together. Season with salt and pepper.

Boil a pot of salted water and peel and chop the potatoes into equal chunks. Cook in boiling water until fork tender.

In the crumbles, add the Worcestershire sauce and tomato paste and mix together. Add in the rosemary and thyme. Then add in the red wine and the vegetable stock. Let this cook together without the  lid for several minutes. Remove from stove and place into the bottom of a baking dish.


Once the potatoes are fork tender, drain from water and in a large bowl add the potatoes, salt and pepper to taste, Parmesan cheese and a dash of vegetable stock. Blend together and then spread over top the meat in the baking dish. Top with freshly grated Parmesan cheese and bake for 20 minutes at 350.