I never really liked lamb because I felt it tasted too gamey. Despite trying it over and over again, I cannot get over the taste. However, since the bf really wanted to make Shepherd’s Pie, we decided to compromise and make 1 Cottage Pie (ground beef only) and 1 Shepherd’s Pie (Lamb Only).
The dish actually turned out pretty good. Though we winged most of it, it turned out the way we wanted it to. My favourite part was decorating the mashed potato “crust” using my free style fork design. When it browned in the oven, it made the dish look so much better.
~ Makes a 2 1/2 qt rectangular baking dish
- 1 lbs ground beef/ground lamb
- salt and pepper to season
- 1/2 Tbsp of garlic powder
- 1 Tbsp of Worcestershire sauce
- 2 tbsp all purpose flour
- 4 tbsp of butter
- 1 tbsp olive oil
- 1 tbsp ketchup
- 2 yellow onions, chopped
- 1 large carrot, chopped
- frozen corn niblets and frozen peas
- 3 large potatoes, peeled and chopped
- 1/3 cup shredded mozzarella cheese
- Bring a pot of salted water to a boil and add the potatoes and cook until softened. Turn off the heat, drain the potatoes, and add 2 tbsp of butter. Mash the potatoes and add milk until potatoes reach the right consistency you’re looking for. Season with salt and pepper for taste.
- Preheat the oven to 400F. Heat 2 tbsp of butter and 2 tbsp of olive oil in a pan over medium heat and cook carrots and onions until softened. Remove them from the pan.
- Add more olive oil and cook the beef/lamb. Season with salt, pepper, and garlic powder. Cook until browned. Pour off the majority of the excess fat and add the flour. Stir it around and add your ketchup and Worcestershire sauce until all combined.
- Layer the meat onto your baking dish. Top with cooked vegetables and your frozen corn and pea niblets. Finally, top it all off with your mashed potato and use your fork to make interesting crisscross designs. Sprinkle the top with some cheese and put it in the oven for about 20 minutes or until the top is golden brown.