Shepherd’s pie

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Introduction

Do you love shepherd’s pie? The savory meat and vegetable casserole is a favorite in our house. It’s easy to make, and my kids devour it. My husband loves it because he can use leftover lamb from a roast recipe we make often. Since I’m such a good cook, I usually have leftover ground lamb! This recipe has tons of flavor with the combination of cumin, green olives and parsley.

1 tbsp. extra-virgin olive oil

As you may know, olive oil is a superfood. It’s jam-packed with vitamin E and antioxidants, which help beat cancer, lower blood pressure and boost brainpower. You can use it to sauté veggies or even take a bath!

Olive oil comes in many varieties. You can find extra-virgin olive oil (EVOO) at most supermarkets or specialty stores. If you want to make this recipe even healthier, look for cold-pressed EVOO instead of regular bottle stuff; it’s made without heat and retains more nutrients.

3 cloves garlic, chopped

Garlic is a member of the onion family and is used in many cuisines across the world. It’s packed with vitamins and minerals that help promote good overall health, including a lower risk of cardiovascular disease, osteoporosis, infections and certain cancers. Garlic also has lots of anti-bacterial and anti-fungal properties that make it useful for preventing colds or treating ringworm infections.

1 lb. ground lamb

Lamb is a good source of protein, B vitamins and selenium. Lamb also contains zinc and iron, both of which are important for blood cell production. Lamb’s vitamin B12 content helps your body absorb this nutrient more easily than other sources of animal protein.

1 tsp. ground cumin

1 tsp. ground cumin

I know it might be a little intimidating to buy and use ground cumin, what with the fancy name and all. But this spice is actually pretty easy to find! Just look in the spice section at your local grocery store or head over to Amazon and pick one up for about $4. It’s possible that you already have it hanging out in your pantry somewhere; let’s face it, everyone keeps some spices around for emergencies like when you’re out of coffee filters but need some pepper to make an omelet after a late night out.

Coarse salt and freshly ground pepper

• Sprinkle a generous amount of coarse salt onto the bottom of the pan.
• Use a pepper grinder to grind fresh pepper over top of the salt, adding as much or as little as you want.
• Repeat this process with thyme leaves, again sprinkling in just enough to fill out your taste buds’ desire for flavor.

1/2 cup sliced green olives

• Slice the green olives in half lengthwise, and then chop them up into small pieces.
• Chop parsley leaves.
• Make ground lamb, or roast it in the oven if you prefer that to frying it with garlic and onions.
• Peel potatoes and boil until soft (about 10 minutes). Mash with butter and milk until smooth, then add salt, pepper and nutmeg as desired.
• Roll out pie crust dough on a floured surface until 1/8 inch thick; place in 9-inch pie pan; crimp edges decoratively; prick bottom of crust several times with fork tines or paring knife tip to prevent puffing up during baking; bake at 425 degrees F for about 10 minutes until golden brown around edges but still pale pink on top; allow to cool completely before filling (this will prevent sogginess).

1/4 cup roughly chopped fresh parsley leaves, plus more for garnish

Parsley is an herb that adds a fresh, bright flavor to dishes. Its leaves are often used in salads, but they also make an excellent garnish for stews and soups.

Parsley is a good source of iron, vitamin C and calcium. It’s also antiseptic and can help protect against gum disease by reducing bacteria levels in your mouth.

4 yukon gold potatoes, quartered

Potatoes are a good source of vitamin C, which your body needs to maintain healthy skin. They’re also a good source of potassium, which helps to maintain normal blood pressure. Vitamin B6 is essential for red blood cell production, and the dietary fiber in potatoes can help reduce cholesterol levels in the blood.

2 tbsp. unsalted butter, melted

• 2 tbsp. unsalted butter, melted
• How much to use: 1 tablespoon per potato layer (so 2 tablespoons total)
• Melting method: Place in the microwave for 20 seconds and then stir with a fork until completely melted. If it’s not quite melted, zap it in the microwave another 20 seconds or so until nicely melty and stir again.

This shepherd’s pie contains lamb, potatoes and is perfect for a cold night!

You will need:

• 1lb (500g) potatoes, peeled and chopped
• 2 tablespoons butter or margarine
• 1 onion, finely chopped
• 3/4 lb lean minced lamb or beef (450g)
• 1 tablespoon tomato purée

Optional toppings: cheddar cheese, peas and corn

Conclusion

As you can see, this is a very easy recipe that requires minimal effort. It’s perfect for those nights when you don’t feel like cooking or want something quick and tasty. Give it a try!