“Ok so you’ve had a leg of lamb for Sunday lunch – what to do with the leftovers? Yes – Shepherds’ Pie is the answer.” -A History Of Shepherd’s Pie
Everyone’s grandmother (ok, Irish grandmother) makes a different version of Shepherd’s Pie and honestly, they are all delicious. This particular version is more traditional than I typically make it, because it has no crust and it’s covered in mashed potatoes. (I will sometimes make mine in a pastry crust and no potatoes.)
- 70g lentils
- 1 cup carrots (chopped)
- 1 cup onions (chopped)
- 1 cup peas (chopped)
- 1/4 cup flour
- 1 cup milk + ½ cup milk
- 6 medium potatoes + 3 small potatoes (chopped)
- 2 tablespoons butter
- 2 cloves garlic
- Salt, pepper, and rosemary
Cook the lentils and set aside. Boil the 6 medium potatoes and mash with ½ cup of milk and 2 tablespoons of butter.
In a medium-sized sauce pan, heat the oil and garlic. Add the onions until they are clear. Add the peas, carrots, and chopped potatoes. Slowly whisk in the milk and flour, bring to a boil and allow to thicken. Add salt, pepper, and rosemary.
In a greased 9 inch round baking dish, pour the vegetable mixture. Top with mashed potatoes. Bake at 350 for 30 minutes.