I love mashed potatoes, and I love dishes that mellow in the refrigerator. This pie even freezes well. It’s so simple, I don’t even bother using fresh vegetables, if I’m running out of energy. If you have an interesting variety of frozen ones, they’ll do a fine job. If you have the urge to use fresh veggies, that’ll work equally as well; dice them up, sauté in a bit of olive oil, and use as you would the frozen versions. The only thing that I believe is essential is fresh thyme. This quick dinner will transport you to the British Isles — all you need to do is add a pint of Guinness.
Savory Shepherd’s Pie
4 cups previously prepared Creamy Mashed Potatoes
2 lbs ground lamb
8 sprigs fresh thyme, leaves stripped from stems
1 28 oz can diced tomatoes
3 cups of whatever frozen vegetables you have on hand (peas, carrots, lima beans work wonderfully)
1/2 cup red wine
1 cup beef broth
1/3 cup balsamic vinegar
salt and pepper to taste
Heat oven to 400°F.
In large skillet, brown lamb. Add thyme leaves and tomatoes; simmer for five minutes. Add frozen vegetables, wine, vinegar and broth. Stir to combine.
Cover and let simmer for 15 minutes.
Salt and pepper mixture to taste.
Spoon lamb mixture into ceramic baking dish. Top with mashed potatoes, spreading evenly to create smooth top. Place in oven for 35 minutes, or until lamb mixture is bubbling.
Remove from oven and let rest for 10 minutes. Spoon servings into deep bowls. And then relax.
Note: if you decide to freeze the leftovers, you may place sections on top of each other, layering wax paper between each layer.
Sodium: 679mg (before salt and pepper to taste)
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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, or https://www.facebook.com/EmilyKemme where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.