This hearty main dish is courtesy of Executive Chef Daniel J. Scannell, CMC, at the Carnegie Abbey Club in Portsmouth, Rhode Island.
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Prep: 30 mins
Yields: 8 servings
1 lbground American lamb
1/2 lbground pork
2 large eggs
1 tspPâté spice (see Note)
2 tspDijon-style mustard
2 tspkosher salt
1 tspblack pepper
1 tbspchopped fresh parsley
2 tbspminced onion
1 cupdiced pumpernickel bread
1/2 cupheavy cream
2 cupssautéed mixed vegetables
2 cupswhipped (mashed) potatoes
1Preheat the oven to 375°F.
2In a bowl, combine all ingredients except the sautéed vegetables and potatoes; mix well. Form the mixture into desired shape and place it into a casserole dish.
3Bake the meat until it reaches an internal temperature of 125°F. Remove from oven and spoon the sautéed vegetables over the meat. Cover vegetables with the potatoes and return the dish to the oven.
4Continue baking until the meat reaches an internal temperature of 160°F and the potatoes are golden brown.
Cooking time varies.
Note: Pâté spice is a classic French spice combination used to flavor pâté. Pepper (black, white, or a combination), clove, nutmeg, and ginger are the four components; you can make your own or look for a premade spice in a gourmet grocery store.
Recipe and image provided by the American Lamb Board
https://cascadecreeklamb.com/wp-content/uploads/2020/11/America-nLamb-Shepherd-sPie.jpg753500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-02-05 02:30:292016-02-05 02:30:29Lamb Shepherd’s Pie