Reading about Natalie’s shepherd’s pie last week with longing, knowing we would have leftover lamb from Neil’s French Farmhouse cooking class and the recent cold blustery spell we’ve been having made me wonder if it was time for us to make a shepherd’s pie… Then I looked at our organic veggies needing to be used up and saw these beauties:
We sautéed the meat mixture:
And baked it for around 30 minutes at 400℉, crisping it under the broiler (grill) for about 5 minutes right at the end:
Verdict? The taste was great but perhaps we could have decreased the sweet potatoes to one and used a couple more regular potatoes. It was a tad too sweet. I also added some cream cheese along with the butter and perhaps should have used a bit less than I did (about 2 tablespoons). It did make it nice and creamy though… The celeriac gave it a nice bite and I would use that again. All in all, a lovely fall dish that only took about 30 minutes to prepare and another 30 to cook. And so nice made with lamb (like my mum used to!!!).
Don’t forget to “buzz” my Pesto deconstructed pizzas here so I can demo my menu item in the Bertolli Sauce kitchen at the Foodbuzz Blogger Festival in San Francisco on November 7th and click here to vote ELTW for Best New Blog!