It’s hard to think of a food more comforting than Shepherd’s Pie. What’s not to like about it on a grey, rainy day? A delicious, thick lamb stew topped with creamy mashed potatoes and baked until bubbly and golden. Yes please. In fact, I wish I could eat this right now.
But, I can’t. So, I’m just going to talk about it and dream. This year for Lent, I decided to go pescetarian. For those of you unfamiliar with all the ridiculous levels of vegetarianism, this one means that I haven’t been eating any meat, but still eat seafood. In fact, I’ve probably cooked more seafood in the past month than I have in the past two years. It has been a nice experience, but I’m really ready for Easter on Sunday. I want bacon.
And then maybe some Shepherd’s Pie.
I wrote this recipe in December and made it numerous times before Lent started. It’s delicious. And I don’t care that spring is on its way in here in Seattle. It is still grey out and rainy, despite the tulips peaking their heads out of the ground and the trees covered in blooms. So the way I figure it, there are still plenty of opportunities to make this kick ass dinner before summer arrives.
Besides, if you’re anything like me, you could use a little extra comfort this time of year. I feel like March has been an emotional roller coaster due to the weather. One moment, it is beautiful out and I’m sitting in a t shirt outside eating lunch, the next day there is a hailstorm and the skies turn grey for a week. I’m ready for the sunshine. Maybe then I’ll stop eating Cheetos like a mad woman. (Or maybe not. I really love Cheetos.)
But in the meantime, I plan to utilize these last grey weeks to eat the best of cold weather foods. I’m going to get my fill of hot soups, pot pies, and this delicious Shepherd’s pie before the seasons change and all I want is BBQ and fresh vegetables.
Embrace it. Don’t miss this opportunity. Sunshine will be here soon enough. In the meantime, have some lamb and mashed potatoes. This could even be your Easter meal. Simple and delicious. You’ll be moaning with delight at each mouthful.
- 1 lb ground lamb
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 15 oz tomato sauce
- 1/2 cup red wine
- 2 tsp fresh sage, chopped
- 2 tsp fresh rosemary, chopped
- 2 cloves garlic, chopped
- 1/2 tsp chili flakes
- 1/2 tsp oregano
- 1 tsp salt
- 2 TB Worcestershire sauce
- 1/2 c peas
- 1 tsp cornstarch (optional)
- 4 TB butter
- 2 lb potatoes
- 2 tsp salt
- 1 cup milk
- 1/2 cup sour cream
Preheat oven to 350.
Set a large pot of water on to boil. Add potatoes.
In a large skillet, saute the carrots and onion until softened. Add lamb, sage, rosemary, oregano, garlic, salt, and chili flakes and cook until browned. Add tomato sauce, wine, and Worcestershire sauce. Simmer for 10 minutes. If sauce is too thin, whisk in cornstarch.
When potatoes are soft, drain and mash with the remaining mashed potato ingredients. If you make your mashed potatoes a different way, go for it. Make your mash however you like best. Personally, I like mine kind of lumpy.
Photographs by Jessica Yager.