I call this recipe "shepherdess" pie because I tailored it to what I thought my girls would eat. They don't like regular potatoes, not mashed, not baked- although they won't turn down the occasional french fry... who wouldn't? They both eat sweet potatoes, so I decided to use those for this recipe instead. (See pictures below.)
I made this meal for St. Patrick's Day, but it is a great meal year round. The traditional shepherd's pie was made with random leftovers. Mine was all original from scratch for a special day! Hope you'll enjoy this meal with your family.
2 large sweet potatoes
1/2 cup chicken stock
2 Boneless Lamb Chops
2 cups of chopped cabbage (I did 1" sized pieces)
1 cup chopped carrots
1 cup sliced celery
1 Tbsp Olive Oil
2 Tbsp flour
1 cup chicken stock
Peel sweet potatoes and cut into 2" pieces. Place in pot and cover with water. Boil until easily broken with a wooden spoon (consistency for mashing). Drain and mash, adding the 1/2 cup chicken stock.
While the sweet potatoes are boiling, trim the fat off of the lamb chops. Lamb is not a lean meat, so you will have a lot to trim. Chop the remaining meat into 1/2" or smaller bits. Tip: Trim right on top of the butcher paper (on your cutting board) which will mean less meat on the cutting board! Brown in a skillet (no need to add oil) just until you see no red remaining. Drain and rinse meat. Set aside.
Heat olive oil in a clean skillet on med-high. Put cabbage, carrots and celery in the skillet and cook for 5-7 minutes until celery and cabbage soften. Add flour and mix thoroughly. Add the chicken stock and stir. Heat to boiling and allow time for the sauce to thicken.
In a 1.5 quart casserole dish, mix together lamb and cabbage mixture. Top with mashed sweet potatoes.
Bake at 350 degrees for 20-30 minutes. Serves 4-6 depending on appetite and the size of your people! ;)