SHEPHERD’S PIE
(Adapted from a recipe from Cooks Illustrated)

• 3 lb lamb -- cut into 1/2 inch cubes

• salt and pepper to taste

• 3 Tbsp vegetable oil

• 2 diced onions, diced

• 2 carrots, cut into 1/4" slices

• 1 clove garlic, minced

• 2 Tbsp flour

• 1 Tbsp tomato paste

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• 2 C chicken broth

• 1/4 C red wine

• 1 tsp Worcestershire sauce

• 1 C peas -- thawed, if frozen

• 2 lb. Yukon gold potatoes -- peeled and cut into 1" cubes

• 1 tsp salt

• 6 Tbsp butter -- softened

• 1/4 C whole milk

• black pepper

• freshly grated cheese

Heat oven to 400F. Season lamb with salt and pepper. In a large skillet, heat 2 tablespoons of oil in a large skillet over medium-high heat and brown lamb in 2 batches -- adding a bit more oil between batches if needed. Reserve meat on a plate.

Add a tablespoon of oil to skillet and reduce heat to medium. Sauté onions and carrots until onions are translucent and carrots are tender. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add chicken broth, wine, and Worcestershire sauce. Increase heat to high, bring just to a boil then reduce the heat to low, partially cover skillet, and simmer for 25 minutes until lamb is tender. Remove from heat and allow to cool.

Meanwhile, boil potatoes until tender, drain, and add butter, milk, salt, and pepper. Mash coarsely.

Stir peas into meat mixture then pour into a casserole or baking pan. Spoon mashed potatoes over the top and gently spread to completely cover and seal edges. Place on a center rack in the oven and bake 20 to 25 minutes or until top begins to brown. Sprinkle freshly grated cheese over the top and place back in the oven until cheese browns, about 5 minutes. Makes four servings.
 

COTTAGE PIE
Not the traditional Shepherd's Pie with lamb, but it's a tasty, quick, home-cooked version.

• 5 to 6 potatoes, peeled (optional) and quartered

• 1 lb. lean ground beef

• 1 (4 oz.) can sliced mushrooms

• 1 (15 ounce) can mixed vegetables

• 1 (10.75 oz.) can condensed cream of mushroom soup

• 1 (10.75 oz.) can condensed cream of celery soup

• salt and pepper to taste

• 6 Tbsp. butter

Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Bring a large pot of salted water to a boil and cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid and half the butter. Add milk if desired. Set aside.

In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly. Serves 8.
 

CHEAP 'N EASY TURKEY SHEPHERD'S PIE

• 1 lb. ground turkey OR 2 C leftover turkey meat, cubed
• 1 pkg. onion soup mix
• 1 large can EACH green beans, corn, and carrots
• 2 envelopes instant mashed potatoes

Cook or brown the turkey in a large skillet. Turn off  the heat.  Draining is optional. Stir in the onion soup mix.  Fold the green beans, corn, and carrots into the meat.  In a separate sauce pan, prepare the 2 envelopes of the instant mashed potatoes according to package directions.  Put the meat and vegetable mixture into a casserole dish.  Spread the mashed potatoes over the mixture, covering everything.  Bake at 350 degrees for 20 minutes.  (Total cost is about $4 or $1 a serving.)
 

EASIEST AND FASTEST SHEPHERD'S PIE

• 2 large cans beef or chicken stew
• Instant mashed potatoes, enough to make 4 servings
• grated cheese (optional)

Preheat oven to 350. Place the stew into a large glass or ceramic baking dish. Microwave on medium until heated through, about 3- 4 minutes depending on your microwave. Meanwhile, prepare instant mashed potatoes in a separate pan.

Cover heated stew with the  mashed potatoes. Bake in a regular oven at 350 degrees until potatoes turn golden, about 25 minutes. (Microwaves won't 'brown' properly.) Shake grated cheese on top before serving. Serves 4.