In the north of England and Scotland, where Sunday’s roast was mutton or lamb, Monday’s supper of leftovers was often a “shepherd’s pie” a dish of chopped-up leftover roast, gravy, and vegetables with a topping of mashed potatoes, or sometimes pastry. It’s rare that any of us have leftover mutton, but a shepherd’s pie remains a homey favorite. Topped with buttermilk mashed potatoes, this version gives you a choice of ground lamb, beef, or turkey and tucks in plenty of vegetables.
Ingredients
- 1½ pounds baking potatoes, peeled and sliced
- 1 tablespoon extra-virgin olive oil
- 1 pound ground lamb, beef, or turkey
- 1 leek, trimmed and sliced
- 1 carrot, diced
- 1 medium-sized zucchini, diced
- 3 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1 cup beef broth or chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 cup buttermilk
- 1 tablespoon butter
How to Make It
- Combine the potatoes with salted water to cover in a medium saucepan and bring to a boil. Boil until tender, 10 to 15 minutes. Drain and set aside.
- Heat the oil in a large ovenproof skillet over medium-high heat. Sauté the lamb in the oil until the lamb is mostly browned, about 5 minutes. Add the leek and carrot and sauté for 2 to 3 minutes, until the leek is limp. Add the zucchini and garlic and sauté for another minute. Stir in the corn and reduce the heat to low.
- Mix together the broth, tomato paste, cornstarch, rosemary, and thyme in a small bowl. Stir into the skillet. Increase the heat to medium-high and cook, stirring frequently, until the mixture thickens, 1 to 2 minutes. Cook for another minute, then remove from the heat. Season to taste with salt and pepper.
- Preheat the broiler.
- Rice or mash the cooked potatoes in a medium bowl. Whip in the buttermilk and butter. Season to taste with salt and pepper.
- Spoon the mashed potatoes over the lamb mixture in the skillet, smoothing the top. Place under the broiler and broil until browned on top, 5 to 8 minutes. Let stand for 5 minutes before serving.
