Shepherd’s Pie for Spring

I know a lot of Christians serve ham for Easter to celebrate being no longer under the constraints of the Jewish dietary laws, and I know lamb is very expensive in America, but if there’s one time of year when I like to splurge, it’s at Passover, which is just before Easter, and is known as “Good Friday” to most of us. Jesus was the Lamb of God, sacrificed on Passover as a “once for all” sacrifice for sins, and I want to celebrate by roasting lamb for my very favorite celebration of the year!

Happily, there is usually some lamb left over, and my favorite way to use up the extra lamb is by making a Shepherd’s Pie. Here’s how:

Savory Shepherd’s Pie
(Makes 8 hearty slices)

Start by preheating your oven to 350°F.

Next, peel and slice four large potatoes and boil them for about 20 minutes in salted water that covers them completely while you’re accomplishing the tasks below. (I’ve drained these potatoes, which are finished cooking and are ready to be mashed.)

In a frying pan, add the following ingredients and saute/simmer until tender:

The leftover drippings and broth from your lamb roast
1 medium, chopped onion
4 large, chopped carrots (there are fewer here because I also used leftover roasted carrots, which I hadn’t added yet)
1 cup chopped celery and celery leaves (I like the heart of the stalks for this)

Next, add all the lamb (at least 1-2 cups) chopped into bite-sized pieces (or shredded).

When everything is cooked until tender and heated through, add:
1 cup frozen peas
1 tablespoon crushed garlic (fresh or dried)
2 teaspoons seasoning salt
1 teaspoon pepper
1 teaspoon rosemary leaves
1 teaspoon thyme

Sprinkle 1/2 cup of flour over the top and stir into the mixture.

At this point, I added some leftover roasted potatoes chopped into bite-sized pieces, but this is optional (although I think it tastes good). For sure you need to add: 2-3 cups of water drained from the boiled potatoes (enough to make a thick gravy). Turn off the heat and keep covered until you’re ready to finish the pie.

After the potatoes are cooked, tender, and drained, most of the liquid, but perhaps not all, will go into the gravy mixture. Then, pour off any remaining fluid, leaving about 1/4 cup potato water in the bottom of the pan with the potatoes. Then add:
1/2 cup milk
2 tablespoons butter
1/2 teaspoon salt and whip in a blender until really fluffy and light.

Empty all the meat and veggie mixture into your biggest pie plate (mine is an 11″).

Arrange the mashed potatoes like whipping cream with high peaks on top.

Dot the top of the pie with about 2 more tablespoons of butter cut into chunks and then sprinkle liberally with coarse (or regular) salt.

Bake in the oven at 350°F. for 30-45 minutes, until the tips are turning a golden brown. (The higher up in the oven, the faster it will brown on top.)

Really, shepherd’s pie is a meal in itself, although I served it with warm garlic bread, grilled egg plant, french-style beans and steamed asparagus. You can serve it with anything or nothing, but I hope however you eat it, you’ll enjoy it as much as we do!

The next day he saw Jesus coming toward him, and said, ‘Behold, the Lamb of God, who takes away the sin of the world!’” (John 1:29, ESV).

(Speaking of Jesus:) “He entered once for all into the holy places, not by means of the blood of goats and calves but by means of his own blood, thus securing an eternal redemption” (Hebrews 9:12).

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