Shepherd's Potato Pie
We're reinventing an old classic by taking it to a literally meaning. A flaky buttery pie crust filled with a traditional lamb and vegetable filling, topped with thinly sliced potatoes, cheese and thyme. It's baked until golden brown and makes the perfect supper with a side salad and a cold beer. Enjoy!
1 hr 30 min
For the crust
- 1¾ cups all-purpose flour
- 2 teaspoons granulated sugar
- pinch of kosher salt
- 6 tablespoons unsalted butter, cold and diced
- 4 tablespoons vegetable shortening
- 5 to 6 tablespoons ice water
For the filling
- 2 tablespoons olive oil
- 1 pound ground lamb (or ground sirloin or ground turkey)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 small carrots, diced
- 2 celery stalks, diced
- 1 pound crimini mushrooms, sliced
- salt and black pepper
- 1 teaspoon fresh thyme leaves, plus more for topping
- 2 teaspoons fresh rosemary leaves, chopped
- 1 tablespoon tomato paste
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 tablespoons fresh parsley, chopped
- 1 large russet potato, thinly sliced into rounds
- ¼ cup cheddar cheese, shredded
- To make the pie crust, In a large bowl combine the flour, sugar and salt. Add the cold diced butter and rub with your fingers (or a pastry blender) until coarse crumbs form. Add the vegetable shortening and rub with your fingers (or pastry blender) as well, until the mixture resembles coarse crumbs the size of peas. Add the ice water, 1 tablespoon at a time, mixing until the dough comes together. It should be slightly sticky. Form it into a ball and wrap tightly with plastic wrap, shaping it into a disc. Chill in the fridge for at least 1 hour or overnight. (Can be frozen and saved for later!)
- Preheat oven to 350°F.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow to heat. Cook the lamb, breaking it with a wooden spoon, until crispy and cooked through. Transfer with a slotted spoon to a plate or bowl and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet and stir in the onions and garlic. Cook for about 5 minutes, until soft and translucent. Add the carrots and celery and cook for another few minutes. Season with a pinch of salt and pepper. Then add the sliced mushrooms and cook until they've softened as well, about 3 minutes. Return the cooked lamb to the skillet and add 1 teaspoon of chopped thyme and the chopped rosemary. Stir to combine. Next add the tomato paste, Worcestershire sauce, beef stock and season with a bit more salt and pepper, to taste. Stir in the frozen peas and corn and cook for 1 to 2 minutes more. Remove from heat and stir in the chopped parsley. Allow to cool down before filling pie crust.
- On a lightly floured work surface, roll out the pie dough into a large circle about ¼ inch thick. Carefully transfer to a 9-inch pie dish and cut or fold the excess, tucking it under itself. Crimp with your fingers or a fork.
- Fill the pie crust with the cooled lamb and veggie filling. Layer the top of the pie with the thinly sliced potatoes, making a fanned pattern, covering the top completely. Sprinkle with cheese and thyme leaves. Cover loosely with foil and place on a baking sheet to catch any drips while it bakes. Bake for about 45 minutes and then uncover and continue to bake for another 15 to 20 minutes or until the edges and top are golden brown. Remove from oven and allow to cool down for about 5 to 10 minutes before slicing and serving. Enjoy!
- yield: 1 9-inch pie, about 8 servings