Shepherd's Pie Casserole
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
6 oz. of tomato puree
1 cooking onion diced
1 stick of Unsalted Butter
Cheeses (Parmesan in Potatoes and white cheddar or Gruyere for the top)
Carrots, peas and corn
4 or 5 Russet Potatoes
Preheat oven to 375 degrees. This recipe is cooked in a casserole dish. Using a 10-inch Frying pan,
take olive oil and ground lamb and sear it rendering the fat.
Remove the meat and leave 1/3 of the fat. Drain the meat.
Place the onions, corn and carrots in the pan and add 1 Tablespoon of butter. Cook until onions are translucent. Add cooked lamb back to the pan and combine. Salt and pepper the mixture.
Take the Milford Spice Company It's All Greek to Me and Turmeric and add to the pan. Stir well then add 2 Tablespoons of flour and mix.
Add 2 cups of Chicken broth and mix well.
To make the topping, cut potatoes into 1 inch cubes and boil in salted water.
Mash the potatoes until the proper mash. Add a mixture of an egg yolk and cream to the potatoes until all is smooth. Put Parmesan in the potatoes and set aside.
Use the casserole dish and fill it with the meat and vegetables. Top with the mashed potatoes and add Gruyere on top.
Bake in a 375 degree oven for 30 minutes. Let set for 15 minutes then serve.