Creamy Lamb Pie with Potato Puree

I love lamb meat, but my kids don’t really like the smell. So instead of the usual lamb chops, I decided to try the ground lamb and make a different kind of pie covered with mashed potatoes. This lamb pie with potato puree is actually a Shepherd’s pie.

Creamy Lamb Pie with Potato Puree

Jane Simpson

This lamb pie with potato puree isn't an actual pie with a pastry sheet; it's more like Shepherd's pie.

5 from 1 vote

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Prep Time 55 mins

Cook Time 25 mins

Total Time 1 hr 20 mins

Course Main Course

Cuisine British

Servings 12 servings

Calories 771 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Meat

• 1 tbsp olive oil
• 1 yellow onion - finely chopped
• 2 kg ground lamb (minced lamb)
• 80 gr all purpose flour (plain flour Australia and UK)
• ½ tsp salt
• ½ tsp ground black pepper - (or to taste)
• 1 tsp paprika
• ¼ tsp ground cinnamon - ground
• 2 tsp rosemary - chopped fresh
• 3 garlic bulb - chopped
• 1 tbsp ketchup - (tomato sauce Australia and UK)
• 500 ml water - (or broth)
• 250 gr peas
• 250 gr carrots - diced

Puree

• 2 kg potatoes
• 1 tbsp unsalted butter
• ½ tsp salt
• ⅓ tsp ground black pepper
• ¼ tsp cayenne pepper
•  
  4 tbsp double cream
• 250 gr Gouda cheese - grated
• 2 tbsp milk
• 1 egg yolk - beaten with 2 tbsp milk

Instructions

 

Meat

• In a saucepan over high heat, add oil, chopped onion and minced lamb and stir until the mixture turns light brown.
  1 tbsp olive oil, 1 yellow onion, 2 kg ground lamb (minced lamb)
• Then add the flour and stir for about 2 more minutes.
  80 gr all purpose flour (plain flour Australia and UK)
• Add salt, pepper, paprika, rosemary, cinnamon, ketchup, cayenne pepper and garlic and stir.
  ½ tsp salt, ½ tsp ground black pepper, 1 tsp paprika, ¼ tsp ground cinnamon, 2 tsp rosemary, 3 garlic bulb, 1 tbsp ketchup, ¼ tsp cayenne pepper
• Then add the water or broth. Continue stirring for 5 more minutes.
  500 ml water
• Then add the peas and carrots and stir.
  250 gr peas, 250 gr carrots
• Butter the sides of the baking tray
  1 tbsp unsalted butter
• Pour the minced mixture into a baking tray.

Puree

• In a pot, boil the potatoes with salt and pepper for about 25 minutes or until tender.
  2 kg potatoes, ½ tsp salt, ⅓ tsp ground black pepper
• Add the double cream and the Gouda cheese and mix well with a fork or a mashing tool.
  4 tbsp double cream, 250 gr Gouda cheese
• Preheat the oven to 180 degrees.
• In a bowl, beat 1 egg yolk with 2 tablespoons of milk, pour it into the mashed potatoes and continue blending the ingredients.
  1 egg yolk, 2 tbsp milk
• Finally, pour the puree over the mince and bake in preheated oven for 25 to 30 minutes.

Notes

If 500 ml water/broth is not enough, you can add a bit more depending on the thickness you want.

This does about 12 servings for the average person but if you have a number growing boys (teenagers) you may look to about 6 servings.

Nutrition

Calories: 771kcalCarbohydrates: 42gProtein: 39gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 170mgSodium: 505mgPotassium: 1256mgFiber: 6gSugar: 5gVitamin A: 3927IUVitamin C: 44mgCalcium: 220mgIron: 5mg

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