Shepherd's Pie
PREP TIME: 1 hour


  • 3 cups cooked lamb, chopped
  • 2 large cloves garlic, peeled
  • 1 medium onion, quartered
  • 1 tsp. rosemary, crumbled
  • 1/4 pound butter
  • 2 tablespoons flour
  • 3/4 cup beef broth
  • Salt and black pepper, freshly ground
  • 4 medium potatoes, cooked and mashed

Preheat oven to 325º. In a mixing bowl, combine lamb, garlic, onion and rosemary. Put combined ingredients through meat grinder twice or chop fine in food processor. In a skillet with medium heat, melt butter and stir in flour. Cook a few minutes until smooth and blended. Slowly add beef broth. Stir and cook until thickened, about 5 minutes. Add lamb mixture to the skillet. Stir to blend. Season to taste with salt and pepper. Spoon the skillet's contents into 1 1/2-quart casserole or deep pie dish. Spread mashed potatoes on top and cover evenly to the edge of the casserole dish. Make crisscross design on top with a fork. Bake at 325° for 45 to 50 minutes, or until meat is bubbling hot and potatoes are browned.

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