about 1 hr
Shepherd’s Pie a la Morgana
1 lb lamb stew (or half lamb, half beef)
1 medium onion, chopped
2 large carrots, diced
1 large golden beet, diced
¼ c diced canned tomatoes with a few
tbsp of the juice they’re packed in
½ c frozen peas
¼ c red wine
2 tsp garlic powder, divided
Salt & Pepper to taste
Butter for sauté
6 medium potatoes, peeled and chopped
Cream and Butter for Garlic Mashed Potatoes
¼ c grated mozzarella cheese (optional)
Step by Step Instructions
Pre heat oven to 400.
Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.
When potatoes are done, mash and whip them (hand mixer or Kitchen Aid does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.
Transfer vegetables and meat into a greased baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.
Serve piping hot and enjoy the crazy deliciousness and pure comfort!!