LEFTOVER LEG OF LAMB SHEPHERD’S PIE FOR A CROWD
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped (if you have a lot of garlic in your leftover lamb, you can leave this out)
8-ounces mushrooms, sliced
4 cups leftover leg of lamb meat, rough chopped into bite-size pieces
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
1 teaspoon black pepper
½ cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 ½ cups beef stock
1 tablespoon tomato paste
1 tablespoon prepared horseradish
¼ cup sour cream
3 cups sliced cooked carrots (leftover here works well too!)
2 cups frozen peas, thawed
6 cups mashed potatoes (did someone say leftover?), room temperature
1 ½ cups freshly shredded cheddar cheese
Chopped parsley for garnish
Preheat oven to 375 degrees.
Heat olive oil over medium heat in a large deep skillet. Cook onion and garlic until fragrant, about 2 minutes. Add the mushrooms and continue cooking, stirring frequently, until the mushrooms are soft and begin to lightly brown.
Add the lamb, Italian seasoning, salt, and pepper to the pan and cook for 3-4 minutes, stirring frequently, and allowing any fat to render and the lamb to get soft. Add the red wine and Worcestershire to the pan and cook for 3-4 minutes until the wine is mostly boiled off.
Add the flour to the pan and stir until it is all absorbed into the filling. Add the beef stock, tomato paste, and horseradish to the pan. Cook, stirring frequently until a rich sauce forms.
Stir in the sour cream, carrots, and peas. Remove from heat and let cool for 30 minutes to 1 hour.
Place the lamb mixture in a 9” x 13” baking dish (or you can leave it in the skillet if it is oven proof such as cast iron).
Layer the potatoes evenly on top of the lamb mixture and cover with the shredded cheese. Place in the oven and cook for 20-30 minutes until bubbly and the cheese has melted. Place under the broiler for 2-3 minutes to lightly brown the cheese. Serve wedges, garnished with parsley. DEVOUR!
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