Wednesday, February 23, 2011

Stuffed Shepard's Pie

Serves 2 ppl (so feel free to double it)
2 baked potatoes, coated in olive oil & sprinkled with salt...baked at 400F for 1 hr 15 mins.
2 ribs celery, peeled & diced
2 carrots, peeled & diced
1/2 onion, diced
2 large garlic cloves, grated
1/4 cup peas, thawed
1 T butter
1/2 tsp thyme
1/2 lb ground lamb
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cumin
1 tsp Balsamic vinegar
Garnish with Sharp Cheddar cheese & smoked paprika

In a cast iron skillet over med high heat, melt butter, add veggies and garlic.  Saute for about 5 - 10 mins or until softened.  Season to taste with salt & pepper.  Set aside on paper plate or paper towels.

In same skillet (don't rinse, you want to keep those flavors), coat with olive oil and add lamb, cinnamon, cardamom, cumin and season with salt & pepper to taste.  Once it's browned, stir in balsamic vinegar.  Add veggies back to the skillet & turn down to low to keep warm.

Cut potatoes in half and hull them out to make a boat.  Season mashed potatoes according to taste, I added salt & pepper & 2 T butter.

Stuff each potato with meat and veggie mixture, you can pile it in because the mashed potatoes are going to help keep everything inside.  Add the mashed potatoes, on top & sprinkle with sharp cheddar cheese & smoked paprika.  Place back in oven at 350F & bake for 10-15 mins or until cheese is melted.  ENJOY!!

All the meat & veggies getting yummy in the skillet

I wanted to share how much stuffing was in each one

This is what they should look like right before placing them in the oven

Ready to devour!!


  1. This recipe is killer!!! I am so making this over the weekend. My family thanks you in advance!

  2. Awww...thanks so much...they are VERY welcome (in advance) ;)


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