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SHEPHERD’S PIE

Oh man, you guys are gonna love this one! But first let me confess how I’ve been spelling Shepherd’s Pie as “Shepard’s Pie” for a while now and no one ever corrected me! As I got started typing up this food blog entry I thought it wouldn’t be a bad idea to double check the spelling. Glad I did! I’m kinda hoping I’m not alone in this LOL! Okay, so seriously I’m not exaggerating. You-guys-will-LOVE-this! This makes a big batch and depending on the size of your family, you could have the best tasting leftovers for DAYS.

This is truly a Shepherd’s Pie because I use ground lamb. Trust me, I tried ground beef the first time and it’s not the same as the best Shepherd’s Pie you’ve ever had wherever that may be. It must be lamb. Not half lamb, ALL ground lamb. If you’re hesitant to try lamb because you think it’s funky, let me reassure you that if you’re going to try ground lamb for the first time or give it another chance, this is the absolute way to go. I’m not just saying that, promise. Now that has been established, if you insist using ground beef or any other red meat by all means go for it… I do believe that changes it to a Cottage Pie though. This is important to know in case you do some traveling.

If you’re looking to make this meal low-carb, you just simply replace the mashed potatoes with your favorite cauliflower mashed potatoes recipe. There are tons of different recipes out there you can choose from but personally, I would just make my cauliflower mash the same way I would as my usual Red Skin Mashed Potatoes recipe. Just keep your eye on the amount of liquid when making them to get the right texture you want your cauliflower mash to be. As for using real potatoes, I keep the skin for extra fiber, vitamins, minerals, and all that jazz but feel free to peel them. Keeping the skin saves on time too!

You’ll see that I use quite a bit of Worcestershire sauce than your typical recipe. I have reasons! Any time I’ve used a few dashes or a few teaspoons of Worcestershire sauce to a recipe, I can’t taste it! It does nothing! Hardly at least. I want a big punch of flavor because that’s what comfort food is about. So just a heads up, start off not using salt at all. Maybe use half the amount of Worcestershire sauce to start, do a taste test. You can add more towards the end and also add salt to taste. It’s the only way you’re gonna master what you believe is the best Shepherd’s Pie!

One last thing, you can make this a day ahead. Just put the meat at the bottom of the baking pan, top with the mashed potatoes. When you’re ready to bake it, just pull it out of the fridge, top it with the cheese and bake. Some times I’ve made the meat filling ahead so that all I need to do was make the mashed potatoes or vice versa. It works in all ways.

Print Recipe
SHEPHERD'S PIE
Servings
servings
Ingredients
MEAT FILLING
MASHED POTATOES
Servings
servings
Ingredients
MEAT FILLING
MASHED POTATOES
Instructions
MEAT FILLING
  1. Saute the carrots and onion with the olive oil in a large skillet on medium-high heat. Once the onions start to become softened after a few minutes, add the garlic. If the pan is starting to get dry, add a little more olive oil.
  2. Add the ground lamb, rosemary, thyme, onion powder, garlic powder, and black pepper. Using a wooden spoon break up the ground lamb into small pieces letting it brown through.
  3. Once the lamb is nearly cooked through add the Worcestershire sauce, tomato paste, flour, and half of the vegetable stock. Stir every thing really well. Let the stock cook down most of the way and add the rest. Stir frequently, reduce the heat and let everything simmer for about 5-7 minutes.
  4. Add the peas and salt to taste if needed. Turn off heat and set aside.
MASHED POTATOES
  1. Place the cubed potatoes in a large pot, fill with water until it's about an inch above the potatoes. Bring to a boil and stir every so often.
  2. Strain the potatoes once they're softened. Turn off the heat. Place the pot back on the stove and add the butter. Pour the strained potatoes on top of the butter, add the pepper, milk, and half of the vegetable stock. Mash the potatoes to your desired consistency.
  3. Add more milk and/or stock as needed to avoid the potatoes from drying. Stir. Add more salt and pepper to taste as well.
ASSEMBLE
  1. Place the meat filling evenly in a 9" x 11" (or 9" x 13") baking dish.
  2. Then, top it with an even layer of the mashed potatoes.
  3. Top the mashed potatoes with an even layer of the shredded sharp white cheddar cheese.
  4. Bake at 400 F degrees for about 15 minutes or until everything is bubbling and the top is golden.

LAMB STUFFED CABBAGE ROLLS

If you love stuffed cabbage rolls, then you’ll love this recipe! It takes the whole dish to a whole new level. I know some people are purists but you’ll be surprised to find there are many cultures including the Middle East that have their own variation of stuffed cabbage or some other kind of leaf. So I took the concept of the traditional Polish stuffed cabbage and used a more flavorful meat like ground lamb and complimenting it using the proper spices for it. Yet another fusion dish perhaps that is worth the prep work, I swear!

I’ll say though, it may sound like a lot of work but it really isn’t. You can make the lamb mixture the day before which is super fast. Then take care of the rest later. One major word of advice though is make sure you have a big, tall pot one you’d use to cook spaghetti in. Also, a hand held strainer that would fit a cabbage head in. This will make removing a piping hot cabbage head so much easier preventing burnt hands.

One last thing, the very end of the leaf can have a very thick spine which makes it difficult sometimes to roll the cabbage leaf. In the picture above you can see I cut an upside-down “V” to remove most of it off. It does make a big difference. Don’t worry about ruining the leaf! If you are confused and have any questions don’t hesitate to ask!


Print Recipe
LAMB STUFFED CABBAGE ROLLS
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a pan over medium-high heat drizzle the olive oil and sauté the onions, garlic, black pepper, cumin, and cinnamon together until the onions are softened, about 7 minutes. Set aside to cool.
  2. Mix the ground lamb, rice, cooled onion mixture, fresh cilantro and salt thoroughly in a large bowl. Cover with plastic wrap and refrigerate until ready to use.
  3. Fill a large pot with water and bring to boil. Place the cabbage head carefully into the boiling hot water using a large strainer with a handle for about 5 minutes. You want the leaves to appear bright green.
  4. Remove the cabbage head into a large bowl. Peel off some of the softened leaves and place onto a plate covered with paper towels. Place the cabbage back into the boiling water for a few minutes until the next layer of leaves are ready to be peeled. Do this a few times until you peel most of the leaves off the head. Save the damaged and/or outer leaves to cover the bottom and top of the baking dish.
  5. Using a knife cut an upside-down “V” to remove the toughest part of the spine at the bottom of each leaf. This will make rolling the leaves easier. Place each cabbage leaf sideways, spoon about ¼ cup give or take of the lamb mixture onto the bottom part of the leaf. Roll it up and tuck in the sides before completely rolling it up.
  6. Line a 9” x 13” baking dish with imperfect cabbage leaves, place the stuffed cabbage rolls into the baking dish and sprinkle the top with garlic powder, sea salt and pepper. Add the bay leaves and vegetable broth. Top the rolls with tomato puree, the remaining fresh chopped onion and feta crumbles.
  7. Cover everything with remaining leftover cabbage leaves and aluminum foil. Bake at 350 F for about an 1h 15min to 1hr 30min. Everything should be boiling hot.