St.Patty's Lamb Pie
By: Gina Marie Barone
Published: Friday, March 19, 2010 - 8:01am

Ingredients




1 1/2 pounds Organic Gold Potatoes, peeled, quartered and rinsed
1 tablespoon Butter
1/4 cup half and half + ¼ cup veggie stock
Kosher Salt & White Pepper, to taste
3 tablespoons Vegetable Oil
1 Onion, chopped
1 Carrot, scrubbed, peeled, and chopped
1 Celery Stalk, washed and chopped
Pinch of Herbs de Provence, dried
1 pound Leftover Grilled Leg of Lamb, trimmed of fat, and diced
1 tablespoon All Purpose Flour
3/4 cup Beef Stock, Lamb Jus, Vegetable Broth, or combo
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Rosemary, chopped
1 Pinch Freshly Ground Nutmeg
Kosher Salt & Cracked Pepper, to taste
2 tablespoons Butter, cold and cut into pieces

Preparation

1 Preheat oven to 400 degrees 2 Cover potatoes with filtered water and boil until tender, 15 min. 3 Drain Potatoes well 4 Rice Potatoes back into warm pot that they boiled in 5 Add 1 Tbs Butter 6 Add 1/2 & 1/2 - veggie stock mixture (1/2 cup) 7 Stir in Kosher Salt and White Pepper to taste 8 Cover and set aside 9 Start the Lamb Mixture: (during the time the potatoes are cooking) 10 Heat Vegetable Oil in a skillet, low to medium heat 11 Saute Onion, Carrot, and Celery until soft, 15 minutes 12 Add a pinch of dried Herbs de Provence to above veggies 13 Turn up the heat to Medium and add the Lamb 14 Stir and brown evenly, 5 minutes 15 Add Flour, cook 3 minutes 16 Add Stock/ Lamb Jus or a combo of any to = 3/4 cup 17 Add Thyme, Rosemary and Nutmeg 18 Taste, add more salt and cracked black pepper, if needed 19 Reduce heat to low, simmer and stir until thickened, 5 min. 20 Let cool slightly 21 Add Lamb Mixture to a Casserole Baking Dish 22 Spread prepared mashed potatoes over the top 23 Scatter 2 Tbs cold butter, cut into pieces, over the top 24 Bake "Shepherds Pie" until heated through and potatoes are browned, about 35 minutes 25 Serve directly out of the baking dish

About


I used leftover grilled leg of lamb for this recipe. If you purchase a boneless leg about 3.5-4# & enjoy a dinner for 2, you will have roughly 1 1/2# of leftover meat. Just use 1# for the recipe and freeze the rest for another time. I like to serve organic, steamed green peas with butter, s&p, and a sprinkle of freshly chopped mint along side A family favorite! A great way to introduce Lamb to kids. Enjoy.