Shepherd’s Pie

Shepherd’s Pie is a dish made with leftover meat, mashed potatoes and some vegetables. Traditionally, it is made with lamb but in America I see it made mostly with hamburger.  Here I used organic, grass fed lamb and organic vegetables.  The wine I used was a cheap Merlot.

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Chop leftover meat and saute with onions and carrot coins in olive oil with a tablespoon of diced garlic. Brown for 5 minutes without stirring. Deglaze the pan with 1/4 cup red wine or water. I also added leftover gravy, but too much.

 

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Grease (or nonstick spray) a deep baking pan that will fit your meat mixture and leftover mashed potatoes.
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Pour in meat mixtures and then top with 1-2 cans of corn.
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Spread corn in an even layer.
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Add 1/4 cup Greek yogurt to the potatoes.
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Add an egg to your potato mixture.
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Drop mashed potatoes in dollops across the corn layer.
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Don’t try to spread the potatoes yet.
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Spray a spatula with nonstick or rub with oil and spread the potatoes in a nice, smooth layer to the edges. Garnish with green onions and paprika, cheese, or whatever you prefer. Make sure you put this baking dish on a parchment-covered cookie sheet. Bake uncovered at 350 degrees F for 40 minutes.
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The reason we put this on a parchment or foil-lined baking sheet 🙂
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Layers of amazing and yum.
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Red country check ❤
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I cut with a scraper.
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Add cranberry sauce and some green veggies (the spacey looking veggie is Malabar spinach, one of my favorite decorative edibles).
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Warms you from the inside out!
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