Shepherds Lamb Stew Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

The epitome of simple, homey comfort food, shepherd's pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew.

Provided by Jennifer Segal

Categories     Dinner

Time 1h30m

Yield 4 to 6

Number Of Ingredients 20

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 teaspoons salt, divided
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
¼ cup sour cream
5 tablespoons unsalted butter, cut into 1-in chunks
¼ cup half & half
4 oz bacon, diced (about 3 slices thick-cut bacon)
2 medium yellow onions, diced
2 carrots, diced
3 cloves garlic, minced
1 cup red wine
2 tablespoons all-purpose flour
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1½ cups chicken broth
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
½ cup frozen peas
2 tablespoons finely chopped chives

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position.
  • Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
  • While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
  • Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
  • Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
  • Note: If you don't have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
  • Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

Nutrition Facts : Calories 650, Fat 33 g, Carbohydrate 50 g, Protein 33 g, SaturatedFat 15 g, Sugar 7 g, Fiber 5 g, Sodium 1243 mg, Cholesterol 122 mg

IRISH LAMB STEW



Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

SHEPHERD'S LAMB STEW



Shepherd's Lamb Stew image

This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.

Provided by JustJanS

Categories     Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 kg lamb, cut in 2 cm dice
6 garlic cloves, lighly squashed
1 large onion, roughly chopped
125 ml good quality olive oil
3 ripe tomatoes
250 ml lamb stock (I use beef though!)
salt and pepper
375 ml dry white wine
2 tablespoons rosemary, chopped
3 sage leaves, chopped
24 small potatoes (tiny , we use pink ones)
100 g shredded parmesan cheese
4 slices bread, crumbed
fresh parsley, chopped

Steps:

  • Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
  • Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
  • Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
  • Return sauce to the lamb.
  • Sprinkle over the crumb/parmesan mix.
  • Return to the oven to brown (about 10 minutes).
  • Serve sprinkled with plenty of fresh parsley.

Nutrition Facts : Calories 1248, Fat 48.9, SaturatedFat 16, Cholesterol 146.7, Sodium 487.9, Carbohydrate 135.3, Fiber 16.7, Sugar 9.5, Protein 57.6

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cloves garlic, chopped
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
1 pound ground lamb
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon fennel seeds
1/2 cup canned tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
1/2 cup whole milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

SHEPHERD'S STEW WITH DUMPLINGS



Shepherd's Stew with Dumplings image

This cozy stew with lamb and mushrooms is made heartier with the addition of plump potato gnocchi.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

4 tablespoons unsalted butter
1 pound ground lamb or beef
Kosher salt and freshly ground black pepper
2 medium carrots, cut into thin coins
1 medium onion, diced
4 sprigs fresh thyme
8 ounces white mushrooms, quartered
1/4 cup all-purpose flour
1/2 cup white wine
4 cups chicken broth
One 17.5-ounce package refrigerated potato gnocchi
1/2 cup loosely packed fresh mint leaves, chopped

Steps:

  • Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings.
  • Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes.
  • Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes.
  • Ladle the stew into bowls and sprinkle with the mint.

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