• 0 items
Wishlist

Login

Clay Coyote

We make art you can cook with

  • About
    • Contact & Directions
    • Events
    • Mission
    • Team
    • Potters
    • Story
    • Press & Media
    • Frequently Asked Questions
    • The Potter’s House
  • Blog
  • Shop!
    • Made at Clay Coyote
    • About the Clay Coyote Glazes
    • Personal Shopping

Shepherd’s Pie

January 16, 2018 By Kylie Lawson

Shepherd’s Pie

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch Clay Coyote Flameware Skillet or Savory Pie Dish set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly.

Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Recipe courtesy of Alton Brown

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Recipes Tagged With: clay coyote, clay coyote gallery, dinner, flameware, handmade, Recipes, savory pie dish, shepherds pie, skillet

Blog Categories

  • Events
  • Foodie News
  • On the Horizon
  • Our Story
  • Potter's Life
  • Pottery
  • Recipes
  • The Gallery
  • The Studio
  • Travel Mug Diaries
  • Uncategorized
Clay Coyote

Hours

Locations & Directions

Email morgan@claycoyote.com

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

© 2022 Clay Coyote · All Rights Reserved
Developed by Vivid Image · Log in · Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2022 · Clay Coyote · All Rights Reserved · Developed by Vivid Image · Log in

Create a new list

Use code FREESHIP at checkout to save on orders over $99 (Continental USA). Dismiss