Shepherd’s Pie is a traditional pub dish. Some claim it as British, others as Irish. In either case, it’s a quick dish to enjoy any night of the week. It’s made with cubes of preferably lamb but also beef, veal or pork, and vegetables and a tomato-based sauce. Top it with mashed potatoes and cheese.
This one-dish meal usually cooks slowly in the oven. I’ve shortened the time by sauteing the meat and vegetables in a skillet, topping it with mashed potatoes and placing it under the broiler for a few minutes. It’s very easy to make and freezes well. If you have time, double the recipe and save half for another quick meal.
If you use lamb for this recipe, opt for cubes cut from the leg.
On the side, serve pre-washed salad with sliced tomatoes and a reduced-fat salad dressing.
o Fred Tasker’s wine suggestion: “When I see lamb, somehow I always think merlot. Try it and let me know what you think.”
HELPFUL HINTS
o Lamb stew meat can be used. Remove as much fat as possible from the meat before cooking and cook the dish five minutes longer. Leftover roast lamb is OK, too; add it later in the preparation as noted below.