Irish Shepard’s Pie
Ingredients
| 1 (9 inch) frozen pie crust, thawed | ||
| 2 lbs of ground lamb | ||
| 2 tbs unsalted butter | ||
| 1 medium onion, thinly sliced | ||
| 2 tbs Italian parsley, chopped | ||
| 1 cup cooked peas | ||
| 1 cup cooked carrots, sliced | ||
| 1 tsp oregano | ||
| 2 tsp kosher salt | ||
| 2 tsp black pepper | ||
| 3 cups mashed potatoes | ||
| paprika |
- In a saute pan saute the lamb until brown.
- Remove the lamb from the pan and drain off the fat.
- Add the butter to the pan and add the onions and simmer until golden brown.
- Add the parsley.
- Remove the pan from the heat.
- Stir in the cooked lamb, peas, carrots, oregano, salt, pepper and 1 cup of the potatoes.
- When the filling is prepared, preheat the oven to 500 degrees.
- Turn the filling into the crust.
- Spread the remaining potatoes on top and sprinkle with paprika.
- Bake at 500 degrees for 15 minutes, then reduce heat to 375 degrees and bake about 35 minutes more or until golden brown.
- Serve hot.
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