I’ve never been a big fan of shepherd’s pie; but last night I decided to make it for dinner to use up the last of the lamb leftovers from our Easter dinner. It was an amazing success, almost better than the original lamb roast. I’m going to record what I did so I have a record for future reference.
Wash and chop about 2 pounds of potatoes. (I don’t remove the skins.) Boil until soft. Drain. Add about three tablespoons of butter, about 1/2 cup of cream cheese, about 1/2 cup of leftover mint- yogurt sauce. (This is Greek yogurt with lemon juice, dried mint, fresh cilantro, salt and pepper that I made to serve with roasted leg of lamb.) Mash potatoes, mixing in cheese and yogurt. Add about 1/4 cup of heavy cream and stir to mix.
Remove all the remaining meat from the bone and mince it finely.
Chop 2 celery ribs, 3 carrots and half an onion in a 1/2 inch dice. Saute the vegetables in olive oil on medium heat until they started to turn brown. Add lamb and stir, cook until it is nicely browned.
Add 1 tablespoon of flour and, stirring constantly, cook for a couple of minutes. Add about a cup of homemade chicken stock and deglaze pan, scraping all browned bits and flour off the bottom. Add dried thyme and rosemary. Cook until it forms a thick gravy.
Add about half a cup each of frozen peas, corn and green beans. Stir until cooked through.
Put meat and veggie mix into casserole dish, top with mashed potatoes, sprinkle with grated cheese (I used 4 cheese Mexican blend.) Bake at 400 degrees for about half an hour, until warmed through and potatoes are nicely browned on top.
The yogurt sauce added an herby tang to the potatoes and in my opinion really made the dish.