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Wondering what to make this weekend? Warm up during this wintery weather with a delicious and homey Shepherd’s Pie recipe from Chef Josh Hobson with Boneyard Saloon.
Ingredients
- 2 pounds lamb meat, diced into 1/2 inch pieces
- 1/4 cup vegetable oil
- 1/2 cup mushrooms, diced
- 1 ounce minced garlic
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup parsnip, diced
- 1/2 cup flour
- 1/4 cup white wine
- 4 cup beef stock
- 1 cup half and half
- 1 cup frozen peas
- 3 tablespoons butter
- Fresh thyme and rosemary
Instructions
- Place the lamb pieces on an oiled sheet tray, season with salt and pepper and brown in oven. In a large pan heat butter and oil. Brown mushrooms until get some color on them not just grey. Don’t crowd the pan. Remove and add garlic, cook for one minute and add onions, carrots, celery, and parsnip. Cook about 8-10 minutes. Add the browned lamb and mushrooms. Stir in flour to coat all the pieces and cook 1-2 minutes. Add wine, cook 1 minute, add beef stock and half and half. Simmer about an hour until the lamb is tender. Once the meat is tender, add in peas and chopped thyme and rosemary. Ladle into bowls and top with your favorite mashed potatoes and some grated white cheddar. Place under a broiler until the cheese is browned and bubbly. The bowl will be hot.
