I love lamb. This puts me quite alone in my family – my father refuses to eat “the cute little baa-lambs” and my mom isn’t a fan of the “strong” flavour. However, in my very humble opinion, there’s nothing quite like a steaming bowl full of lamb casserole on a cold winter night. A shepherd’s pie treatment is the ultimate, with the saucy lamb smothered in a toasted layer of mashed potato. Just the perfect combination of flavours and textures when you need a warm serving of comfort food.
2 tbsp olive oil
1 lb ground lamb
1/2 onion, diced
3 cloves garlic, minced
2 ribs celery, diced
8-10 white mushrooms, quartered
1 tbsp white flour
3 roma tomatoes, diced
3/4 cup white wine
1 tsp dried oregano
salt & pepper
4-5 potatoes, peeled and chopped into small chunks
3 tbsp butter
1/2 cup milk
In a large, deep frying pan, cook the lamb in the olive oil over medium heat.
Once the lamb is no longer pink, add the onion, garlic, celery and mushrooms.
Cook, stirring frequently, until the veggies have softened and the lamb has started to brown.
Sprinkle over the flour, stirring quickly to incorporate.
Add the tomatoes, white wine and seasoning. Simmer over medium-low heat until the liquid has reduced to a gravy thickness.
While the lamb is cooking, boil the potato chunks in salted water until soft enough to mash.
Drain the potatoes, return to the pan and mash along with the butter and milk.
To assemble, spoon the lamb mixture into individual ramekins or one large casserole.
Top with the mashed potato, leaving it nice and lumpy for browning purposes.
Stick in the oven under the broiler for a few minutes, until the top of the potato layer is nice and browned.
Allow to cool slightly before serving – it will be very hot!