Shepherd’s Pie

Since kosher meat is not easy to come by in New Orleans, my mom sent us a big shipment of kosher meat from a mail-order butcher.  One of the things she sent us was ground lamb.  She recommended that I make either lamb meatballs or shepherd’s pie, so for my first trick with lamb, I made Shepherd’s Pie.  Unfortunately, all of the recipes I found for it were not Kosher but luckily they were all easy to alter slightly to make them Kosher.  So here, with my alterations, is a recipe for Shepherd’s Pie, adapted from Joy of Cooking.  The dish came out absolutely deliciously.  There was so much flavor and it’s great that in one spoonful you can get meat, potatoes and vegetables.  Ken said this was his first time having lamb, and he commented that the meat was surprisingly tender.  I also find that lamb, unlike other meats, really has its own distinct flavor which is quite tasty!  Enjoy!

Place in a large pot of cold water over medium heat: 

  • 2 sweet potatoes, peeled and quartered

Bring to a boil and cook until tender, about 15 minutes.  Drain.  Transfer the potatoes to a bowl and mash with a fork or potato ricer or masher.  Add:

  • salt and pepper to taste
  • 1 teaspoon of lemon juice

Beat with a wooden spoon until fluffy.  Set aside.  Preheat the oven to 400 degrees.  Combine in a large skillet:

  • 3 tablespoons of vegetable oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped

Cook over low-medium heat, stirring occasionally, until the vegetables are tender but not brown, 10-15 minutes.  Increase the heat to medium and add:

  • 1 lb. of raw ground lamb

Cook, breaking up the meat with a spoon, until the lamb loses its pink color, 5-10 minutes.  Spoon off excess fat.  Stir in:

  • 1 tablespoon of all purpose flour.

Cook, stirring for 2 minutes.  Add:

  • 3/4 cup of chicken broth
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • pinch of ground nutmeg
  • salt and black pepper to taste

Reduce the heat to low and cook, stirring occasionally, until thickened, about 5 minutes.  Transfer to a greased 9-inch pie plate.  Spread the mashed potatoes over the top, making peaks wiht a fork.

Scatter over the top:

  • 2 tablespoons of margarine, cut into small pieces

Bake until the potatoes are browned and the dish is heated through, 30-35 minutes.  Let cool slightly, then serve directly from the baking dish.

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2 Responses to Shepherd’s Pie

  1. Rob says:

    I just moved here from the D.C. area and haven’t found a Kosher butcher. Are there any in the area? If not would it be ok if I could get the info for the supplier you mentioned in the post?


    • anna9985 says:

      I’m sorry but you didn’t say where you moved to from D.C.? I would be happy to help you out if you let me know where you’re living.

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