Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Lamb or Mutton Shepherd’s Pie with Cheddar Mashed Potatoes SHARE VIA: Facebook Twitter PinterestCourtesy of Parry Bay Sheep Farm, host of the 2010 Vancouver Island Feast of Fields, comes this recipe for Lamb or Mutton Shepherd’s Pie with Cheddar Mashed Potatoes. Yes, shepherds really do love Shepherd’s Pie! Ingredients 3 pounds of potatoes, peeled and quartered 1 1/2 pounds of ground lamb or mutton 1 finely chopped medium onion 1 – 2 diced carrots 1 – 2 cloves chopped fresh garlic or 1 tablespoon prepared minced garlic 2 tablespoons flour 1 teaspoon dried thyme 1 can (398 ml) tomato sauce 1/2 cup beef stock or red wine 1/2 cup each frozen corn and peas or 1 cup frozen mixed vegetables salt and pepper to taste 2 tablespoons melted butter 1/2 cup buttermilk 1 1/2 cups of grated sharp cheddar cheese Directions Preheat the oven to 350°F. Boil the potatoes until very tender. While the potatoes are cooking, cook the lamb or mutton in a pot until it is no longer pink. Drain off the fat and add the onion, carrot, garlic, flour and thyme and cook for five minutes. Add the tomato sauce, stock or wine, corn and peas or mixed vegetables and cook until they are heated through. Season the mixture with salt and pepper to taste. Then, spoon mixture into a 9 x 13 inch casserole dish. When the potatoes are cooked, drain and mash them, adding the butter, buttermilk, one cup of the cheese, salt and pepper. Spread this over the lamb mixture. Sprinkle the remaining cheese over the top and bake 45 minutes or until golden and bubbly.Main CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.