Shepherd’s Pie

This is a long time family favorite and a new favorite of our German foreign exchange students, Annalena and Alina.  This dish is hearty, rustic, comfort food at it’s finest.

The first time I ever had this, it was made by my best friend’s Mom.   Kathy was an amazing cook.  Over the years, I have tried to replicate it.  I am not sure it is her’s exactly but we enjoy it.  Every time I make it, I think of her.  Now I will forever think of our new German friends!

Potato Topping:
1 1/2 lbs potatoes
1/4 cup half-and-half (I use goat milk)
2 ounces unsalted butter (margarine)
3/4 tsp kosher salt
1/4 tsp black pepper
1 egg

Filling:
2 Tbs olive oil
1 cup chopped onion
1/4 cup frozen English peas
1/4 cup carrots, diced
2 cloves garlic, minced
1 1/2 lbs ground lamb (or beef if you prefer)
1 Tbs cornstarch (GF)
3/4 cup beef broth
1/4 cup red wine
1 tsp Worcestershire sauce
1 tsp chopped thyme
1/2 cup frozen corn
1/2 tsp black pepper
1/2 tsp kosher salt

DIRECTIONS:
Peel, dice & boil potatoes. When they are tender, drain and set aside

Sweat onion & carrots in olive oil until the onions begin to turn translucent.  Add the garlic  and cook for 2 minutes.

Add lamb/beef, salt & pepper. Cook until browned.

Add the red wine, cook for 3 minutes. Dissolve cornstarch in broth. Add the thickened broth, Worcestershire and thyme.

Bring to a boil, reduce & simmer 10 mins. Add peas and heat for 2 minutes.

Spread beef mixture several inches thick in glass baking dish.

Top the beef with a thin layer of corn.

Whip the potatoes with milk, butter, salt pepper and 1 egg.  Top the corn layer with a thick layer of potatoes.

Bake in 400 degree oven until potatoes begin to brown.

Garnish with parsley and serve!

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