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Tuesday, January 13, 2015

Irish Shepherd's Pie

While eating lamb meatballs, Jack once said, "Poor baby lambs, poor delicious baby lambs."

He's got a point. It IS delicious.



If you don't like lamb, A) You're a liar and should be shot, B) Use ground beef (lame). 

Just know though, you and I are NOT friends.

Also, drink a Guinness with it, you won't regret it.



Irish Shepherd's Pie

1 lb. ground lamb (or lame beef)
I small onion, diced
1 clove garlic, minced
2 tbs. tomato paste
3 sprigs fresh thyme, leaves removed
1 cup frozen mixed vegetables
5-6 potatoes, peeled and diced
1/2 cup milk
4 tbs. butter
1/4- 1/2 tsp. garlic powder
1 tsp. smoked paprika
salt and pepper



Preheat oven to 375 degrees. Place diced potatoes in a pot, salt and cover with water. Bring to a boil and let boil until potatoes are fork tender. Drain well, add milk, butter, and garlic powder. Using a hand mixer, beat potatoes until creamy. Set aside.

In a medium non stick skillet, heat a tiny bit of oil (whatever your preference). Add onions and garlic, and after a minute, add lamb. Brown lamb until there is no pink left. Drain a little of the fat if you would like, I don't. It's just wrong. Add tomato paste and mix well. Add frozen vegetables, and thyme and let cook for another minute. Season with salt and pepper to taste. 

Pour lamb mixture into a 9x9 glass baking dish. Spread out with a wooden spoon or spatula. Spoon potatoes on top and smooth out as best you can. Pat your spoon on top of the potatoes making little peaks everywhere. This makes the potatoes get nice and brown. Sprinkle smoked paprika all over the top and bake for 20-30 minutes.

This is some serious Noms, people. I have to tell myself to walk away. Proceed with caution.