|2 servings||calories per servings 610||protein serving 27 g||carbs per serving 69 g||total fat per serving 25 g|
While there are delicious variations of this dish that contain other ground meats, like beef or pork, a traditional shepherd’s pie is made with lamb. Also known as cottage pie, this savory, comforting casserole dish also hearty vegetables at its base and is topped with a thick layer of creamy mashed potatoes. Using plump field peas adds a Southern spin to a dish that originated in the United Kingdom. It’s a loving, stick-to-your-ribs meal that’s perfect for a traditional Sunday supper any night of the week.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel potatoes. Cut into 1-inch pieces.
• Crush and peel 2 cloves garlic. Peel and mince remaining 2 cloves.
• Peel and dice onion.
• Finely chop carrot.
• Pick and chop oregano leaves.
• Rinse and drain peas.
• In a saucepan, combine potatoes, crushed garlic and 1 teaspoon PeachDish Salt. Add enough water to cover, and place over high heat.
• When water boils, reduce heat to low. Cover, and simmer until potatoes are fork-tender, 10-12 minutes.
While potatoes cook, place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, crumble in lamb. Cook without disturbing until browned on bottom, 3-4 minutes.
Reduce heat to medium. Stir in 2 pats butter. Add onion, carrot, minced garlic, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, 4-5 minutes.
While onion cooks:
• Place a colander over a large bowl. Drain potatoes, reserving all cooking liquid.
• Transfer potatoes to a bowl.
• To skillet, stir in flour.
• Stir in 2 cups reserved cooking liquid, peas and oregano.
• When mixture simmers, reduce heat to low. Cook, stirring, until gravy thickens, 3-4 minutes.
• To potatoes, add remaining 3 pats butter. Mash thoroughly.
• If potatoes are too thick, adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired.
• Taste filling, and adjust seasoning as desired.
• Transfer to an ovenproof dish. Top with potatoes, smoothing into an even layer.
Bake until gravy has just started to bubble up over the topping, 15-18 minutes. Serve, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...