Cookbook Lamb

Shepherd’s Pie


For the topping:

  • 2 lbs pounds Yukon Gold potatoes (you can mash in other root veggies as well)
  • 1/4 cup Fresh Breeze or Twin Brook half-and-half
  • 1/4 cup Nancy’s sour cream
  • 3 ounces organic butter
  • 1 teaspoon San Juan Island Sea Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 or 2 farm fresh egg yolks

For the filling:

  • 1 tablespoon organic olive or canola oil, 1 tablespoon organic butter
  • 1 ½ cups chopped Copra onions or leeks
  • 1 cup chopped Cascadia Shiitake Mushrooms
  • 1 1/2 cups Good Earth/Talking Horse carrots, peeled and diced small
  • 3 cloves Thirsty Goose garlic, minced
  • 1 pound Lazy G ground lamb or ground sweet Italian lamb sausage
  • 1 pound San Juan Island ground beef
  • 1 teaspoon SJI Sea Salt
  • 1/2 teaspoon freshly ground black pepper
  • ¼ cup all-purpose wheat or spelt flour or other thickener
  • 2 or 3 teaspoons Bionaturae or Natural Value tomato paste
  • 1 ½  cups organic chicken broth (my favorite is Better Than Bouillon Chicken Base)
  • 1 teaspoon Worcestershire sauce or soy/tamari
  • 2 or 3 teaspoons herbs de Provence or any other herbs of your choice
  • 1 cup frozen Stahlbush peas and/or any other green veggie you’d like to throw in (Brussels sprouts or cabbage is good)
  • 1 cup frozen Stahlbush corn kernels – optional



For the topping

Peel and cut into 1/2-inch-ish cubes. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander then combine the half-and-half and butter in the potato saucepan and meld over low heat. then return potatoes to the saucepan. Mash the potatoes into the half and half and melted butter.  Add salt and pepper and continue to mash until smooth. Stir in egg yolk until well combined.

For the filling

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling.  In a large sauté pan cook lamb and beef over medium high heat with just a bit of oil or butter.  When browned and cooked, remove from pan.  In same pan add the oil and butter and set over medium high heat. Once the oil shimmers, add the onion and mushrooms (teaspoon of sugar for caramelizing – optional) and sauté for 3 to 5 minutes, then add carrots (and any other fresh veggie you want) and sauté for another few minutes. Add the meat back to the pan, add garlic, herbs de Provence and pepper and stir to combine. Sprinkle the filling with the flour and toss to coat, continuing to cook for another minute or two.  Add the tomato paste, chicken broth, Worcestershire or soy, and stir to combine. Bring to a boil, reduce the heat to low, simmer 10 to 12 minutes, stirring occasionally, until the sauce is thickened slightly.

Add the corn and peas to the mixture and spread evenly into an 11 by 7-inch glass baking dish or two glass pie plates.  Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth over with spoon or spatula.  Place on sheet pan (to catch drips) on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove and cool for at least 15 minutes before serving.

Submitted by Anna, Adapted from Alton Brown’s Food Network recipe