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SHEPHERD'S PIE 2

500 Pies & Tarts by Rebecca Baugniet
This hearty pie is topped with mashed potatoes, so there is no pastry involved!
Serves 4-6

Ingredients

• 2 lb. ground lamb, browned and drained
• 1/2 tsp. dried rosemary, crushed freshly ground black pepper
• 1 cup canned or frozen corn
• 4-5 large russet potatoes
• 6 tbsp. salted butter
• 1/2 cup whole milk
• 1/4 tsp. salt
• 1 tbsp. chopped fresh flat-leaf parsley
 

Directions

Preheat the oven to 375°F (190°C). Spread the cooked lamb over the bottom of a buttered large rectangular baking dish (13x9x2 in./33 x 22 x 6 cm.). Sprinkle the crushed rosemary and ground pepper over the lamb, and spread the corn over the top.

To make the mashed potatoes, peel and halve the potatoes. Place in a large saucepan and cover with water. Bring to a boil, and cook for 20 minutes, or until the potatoes begin to fall apart when pricked with a fork. Drain the potatoes and mash for a few seconds. Add the butter, milk, salt, and pepper and beat until the potatoes are light and creamy.

Spread the potatoes over the filling. Bake the pie for 20 minutes, or until the potatoes are lightly browned. Garnish with chopped parsley. Refrigerate any remaining pie, covered for up to 3 days.
 

 

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