Recipe courtesy of Tim Finnegan's Irish Restaurant And Pub
Recipe courtesy of Tim Finnegan's Irish Restaurant And Pub
Episode:
Phoenix Food Fans
Shepherd's Pie
Getting reviews...
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 7 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1116
- Total Fat
- 82 g
- Saturated Fat
- 35 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 9 g
- Sugar
- 15 g
- Protein
- 54 g
- Cholesterol
- 223 mg
- Sodium
- 1480 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 7 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1116
- Total Fat
- 82 g
- Saturated Fat
- 35 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 9 g
- Sugar
- 15 g
- Protein
- 54 g
- Cholesterol
- 223 mg
- Sodium
- 1480 mg
Ingredients
Directions
Special equipment:
3 total pots needed. Two large and one small.- Heat the oven to 350 degrees F.
- Place the lamb in a saucepan and cook on medium heat. Sprinkle with the salt and pepper.
- In a small pot over low heat, combine the garlic and 2 ounces of the bacon fat. Stir or mix so that the garlic browns, then add the flour and mix in for a roux consistency. Remove from the heat.
- In a large pot, add the remaining 2 ounces bacon fat and let liquify, then add the onions. Cook until the onions are softened and semi-translucent in color. Add the carrots. Stir in, then let cook, 10 more minutes.
- Add the ground lamb to the veggie mixture. Add the parsley, thyme and rosemary, stirring in to mix everything together. To the small pot with the garlic-bacon fat roux, add the beef paste, tomato paste and 1 quart cold water. (If this water isn’t cold, it will cause the roux to separate in chunks.) Turn on over low heat and use a whisk to slowly stir while bringing to just about a boil. (You should see some bubbling around the sides.)
- Add the peas to the lamb and veggie mixture, if using. Stir over medium heat until you get to a boil. Take back off the heat.
- Scoop the shepherd’s pie mixture into a heatproof bowl, then add the mashed potatoes to the top. Bake 5 to 7 minutes, then serve.
