"Shepherdess" Pie

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.


"Shepherdess" Pie

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! ;)