You can substitute whatever type of leftover meat you have for this Shepherd's Pie. The classic version uses lamb, but it tastes fabulous with pork, beef, or chicken as well.


Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

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SERVES 6

You will need:
2 pounds cooked lamb, leftover lamb shanks, beef, pork, or chicken, shredded
4 red onions, diced
4 carrots, peeled and diced
4 celery stalks, diced
2 parsnips, peeled and diced
4 tablespoons butter, divided
2 rosemary sprigs
1 tablespoon all-purpose flour
4 cups vegetable stock
7 large potatoes, peeled and quartered
1 cup cheddar, grated and divided salt and pepper
2 rosemary sprigs
1 cup fresh breadcrumbs
olive oil
  1. Preheat oven to 400F.
  2. Melt half the butter in a large stew pot over medium heat. Add onions, carrots, celery, parsnips, and 2 rosemary sprigs. Sauté for 20 minutes until golden.
  3. Sprinkle with flour and mix well.
  4. Add shredded meat and vegetable stock. Cover and reduce heat.
  5. Simmer on low for 40 minutes. Season with salt and pepper.
  6. In a separate pot, boil the potatoes until tender and drain. Add the rest of the butter and half the cheese. Mash and season with salt and pepper.
  7. Remove the stew from heat, and drain it over a large bowl.
  8. Butter a large ovenproof baking dish, and coat the bottom and the sides with breadcrumbs.
  9. Spoon in half the mashed potato, similarly covering the bottom and sides of the baking dish.
  10. Add a layer of meat and 3/4 cup of the broth.
  11. Top with the rest of the mashed potato and the remaining cheese.
  12. Bake for 1 hour.
  13. Let rest 20 minutes before serving.

TIP:

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You can substitute whatever type of leftover meat you have for this Shepherd's Pie. The classic version uses lamb, but it tastes fabulous with pork, beef, or chicken as well.
Photography by Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

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