Shepherd's Pie is one of my favorite comfort foods. You really can't go wrong with rich gravy, spiced meat, vegetables, and decedent mashed potatoes. The only issue I have with this dish is that I am normally cooking for only one person, and as much as I love Shepherd's Pie, I don't want to eat it for a week straight. This version has been pared down to just two servings to make it perfect for a date night with a friend or leftovers for lunch the next day.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1/2 pound Ground Lamb
- 1 Bay Leaf, torn in half
- 2 garlic cloves, minced
- 1/2 Small Yellow Onion, diced
- 1/4 cup Golden Corn
- 6 Baby Carrots, chopped
- 1/4 cup Frozen Green Peas
- 1/2 cup Beef Broth
- 1 Tsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Garlic Powder
- 1 Tsp Paprika
- Salt/Pepper, to taste
- 4 red potatoes, halved
- 1/4 cup Sour Cream
- 1 Tsp Horseradish
- 1 Tbsp Softened Unsalted Butter
- 5-6 Roasted Garlic Cloves
- Salt/Pepper, to taste
- Preheat oven to 400º. Place garlic cloves in a shallow oven-safe dish and drizzle with olive oil. Place on the center rack and roast for 25 minute or until soft. Remove the garlic to cool, but keep the oven on.
- Set quartered potatoes in a saucepan filled with water over high heat. Boil until soft and falling apart. Set aside.
- Prepare vegetables for filling while you boil the potatoes. Mince garlic finely. Chop onions uniformly and set aside. Slice each baby carrot in half lengthways, then chop each half into 4-6 pieces each depending on the size of your carrots.
- Heat 1 tbsp olive oil over medium-high heat. Add onions, carrots, and garlic to the sizzling oil and cook until the onions are slightly translucent, about 5 minutes.
- Move vegetables to the edge of the pan and add ground lamb. Brown the meat until it is almost cooked through, about 6-7 minutes.
- Stir in tomato paste and add beef broth, Worcestershire sauce, bay leaf, and spices. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Add corn and peas and stir them into the filling. Cook for another minute, just until peas have defrosted. Salt and pepper to taste.
- Make potatoes: Drain water from the saucepan and add sour cream, butter, horseradish, and roasted garlic cloves to the pan. Using a large spoon, mash all ingredients together until it reaches a creamy, but still stiff, consistency. Salt and pepper to taste.
- Assemble: Fill two medium sized ramekins with filling until 3/4 full. Top liberally with potatoes. Place both filled ramekins on a baking sheet and set on the middle rack of the oven.
- Bake for 25 minutes at 400º.
- Carefully remove the baking sheet from the oven. Top pies with shredded cheese (if desired) and place back in the oven. Broil for 2 minutes, or until cheese has melted and the tops of the potatoes are browned but not burnt.
Serve with a side green salad and a glass of Italian Primitivo and enjoy!