I prepared Shepherd's Pie for Jyoti as a treat on Valentine's Day.
After removing most of the fat from a leg of lamb (Sam's Club), I lightly floured the bite-sized pieces, seared them with a little canola oil, and placed them in the bottom of a slow cooker. Next, I lightly cooked chopped carrots, celery, frozen peas and white onions in beef broth, with a diced serrano pepper for a touch of spice. adding the mixture to the lamb. Egyptian basil, salt and white pepper were added to taste. I then let the crockpot perform its magic for several hours, occasionally stirring. I also added some chopped cilantro near the end.
Once done, I prepared my mashed potatoes (russet) with butter and slightly less warmed milk than usual. The lamb 'stew' was drained with a collander, reserving the liquid for another meal's gravy.
The drained lamb mix was spooned into the bottom of a baking dish and the potatoes added to the top. The dish was placed, uncovered, onto a middle oven rack to bake at 375 for 25 minutes.
This delicious, tender meal was ready to eat minutes later, outstanding with a mild Merlot or Bordeaux. Bon appitite!
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