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In addition to Shepherd’s Pie, Scoth Broth does wonders for rehashing a slew of leftover lamb.
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Easter Leftovers: Lamb Shepherd’s Pie
Serves 6
Ingredients:
1 lb. leftover lamb, (about 3 cups) coarsely chopped
1 Tablespoon olive oil – stock
1 large yellow onion, diced – $0.79
2 Teaspoons minced garlic – stock
1 ½ Teaspoons dried rosemary (if Lamb isn’t already highly seasoned) – stock
2 carrots, peeled and diced – $0.19
5 Tablespoons butter, divided – stock
2 Tablespoons flour – stock
1 cup beef stock – stock
1 cup baby peas – $0.84
3 medium potatoes, peeled and cut into chunks (If you have leftover potatoes just follow the instructions below for mashing them.) – $0.99
¼ milk or light cream – stock
salt and freshly ground black pepper, to taste – stock
Grand Total Assuming Well- Stocked Pantry: $2.81
Cost Per Serving: $0.46
Directions:
1. Preheat the oven to 375 degrees.
2. If you don’t have leftover cooked potatoes, bring a medium-sized pot of water to boil. Add the raw potato chunks and cook about 15 minutes until tender. (Test for doneness by inserting a fork into the chunks. It should slide right in.) Strain in a colander and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and carrot. Sauté, stirring frequently, until the onion is translucent, about 10 minutes.
4. Add the garlic and rosemary and sauté an additional 5 minutes.
5. Add the chopped lamb to the vegetables and set aside.
6. In a small saucepan prepare gravy by melting 2 Tablespoons of the butter over medium-high heat. Stir in the flour, whisking constantly for 3 or 4 minutes to cook the flour. Very gradually, so that you don’t form lumps, add the beef stock, whisking constantly until thickened and smooth, about 5 minutes.
7. Pour gravy into the lamb/vegetable mixture and transfer into a 9 or 10” pie pan.
8. Using a hand mixer or potato masher mash the potatoes with the remaining butter. Very gradually, add the milk, just a bit at a time until potatoes are smooth and your personal preference in consistency. I don’t use a lot of milk because I find it can make them gluey if I’ve “over mashed”. It’s a whole lot easier to add more milk than to have a gloppy mess on your hands!
9. Spread the mashed potatoes evenly over the top of the lamb mixture. Take a fork and using its tines, “crosshatch” the top by lightly dragging the fork tines through the potatoes to create a pattern.
10. Bake until the top is golden and the filling is bubbling, about 30 to 35 minutes.
