Lamb And Sausage Pie Recipes

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

SHEPHERD'S PIE WITH NORTHERN ISLES LAMB SAUSAGE AND POTATO-HORSERADISH CRUST

Steps:

• To make the crust, peel the potatoes and cut them into 1 1/2-inch chunks. Place them in a pot, add water to cover generously and a large pinch of salt, cover, and bring to a boil over high heat. Boil briskly until the potatoes are a bit beyond fork-tender, almost collapsing, about 10 minutes. Drain in a colander and, while the potatoes are still moist, return them to the pot. Let cool briefly until no longer steaming. Add the milk, butter, and horseradish and mash with a potato masher or sturdy wire whisk until no longer chunky, almost creamy. Whisk in 1 teaspoon salt and the pepper, taste, and adjust the seasoning with more salt and pepper if desired. Set aside in a warm place.
• Preheat the oven to 400°F.
• To make the filling, melt the butter in a large sauté pan over medium heat. Add the pearl onions, carrots, and celery, stir to mix, and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the lamb sausage and continue cooking, stirring to break up the clumps, until no longer pink, 3 to 4 minutes. Add the thyme, tomato paste, Worcestershire, salt, pepper, and water and stir to mix. Bring to a boil over medium heat and cook until slightly thickened, about 3 minutes.
• To assemble the pie, transfer the filling to a 2-quart baking dish, preferably one that can segue from oven to table for ease of serving. Spread the mashed potatoes across the top and, with a fork or spoon, lift them into decorative peaks here and there.
• Bake until the top is golden around the edges and across the peaks, 30 to 35 minutes. Serve hot, directly from the baking dish.