This is a sponsored post by the American Lamb Board. All opinions are 100% my own. Thank you for supporting the brands that make this blog possible.
The month of March is very special to our family. We love St. Patrick’s Day but it’s also a month when we celebrate about 30% of our family member’s birthdays. Not only is it a big birthday month for us, but this year, the Easter holiday also falls in the month of March. Needless to say, I’ve been spending the month in the kitchen, cooking and baking for family get-togethers.
Because my spring will be full of celebrations, I’ve consulted The American Lamb Board’s Spring Entertaining Guide as a resource for tips and recipes using lamb. Cooking with lamb doesn’t have to be intimidating. This helpful site will show you how to be a leg of lamb cooking expert and how to roast any lamb cut to perfection. It will even show you recommended sides that pair well with lamb as well as wine and beer pairings. If you need a little bit of hand holding, don’t worry! The handy guide has an extensive section on how-to, step by step guides and videos you can follow. They even give you plenty of ideas on what to do with any leftovers.
Coincidentally, my husband’s birthday falls on March 17. Every year, we celebrate with a St. Patrick’s inspired meal. This year, I decided to make Shepherd’s Pie with American Lamb. I love cooking with American Lamb because it’s so versatile in cooking and the results are always tender and flavorful.
- For the potatoes
- 1 ½ pounds Yukon Gold potatoes, rinsed and scrubbed
- ½ cup half and half
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon coarse ground black pepper
- For the filling
- 1 tablespoon grape seed oil
- 1 cup onion, chopped
- 2 large carrots (about ¾ cup), chopped
- 2 garlic cloves, chopped
- 2 pounds American Lamb, ground
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen (or fresh) corn kernels
- 1 cup frozen (or fresh) peas
- Place potatoes in a large heavy bottomed stock pot with enough water to cover. Heat over medium heat and bring to a boil. Reduce heat at let simmer until potatoes are tender; approximately 15 minutes. Drain. Let cool and remove peel.
- Return stock pot with potatoes to medium heat. Add half and half, butter, salt and pepper. Mash until smooth. Add more half and half if necessary. Set aside.
- Preheat oven to 400°
- Heat grape seed oil in a large sauté pan. Stir in onions, carrots and garlic. Cook for approximately 4 minutes. Add ground lamb and stir, breaking up meat. Season with salt and pepper and cook until meat is brown; approximately 8 minutes. Stir in flour, tomato paste, chicken broth, Worcestershire sauce, rosemary and thyme. COVER; decrease heat to medium low and cook for 15 minutes more.
- Add corn and peas to meat mixture and transfer to a 10x10 baking dish. Top with mashed potatoes, covering entire surface, smooth with spatula. Place in oven for 25 minutes or until potatoes begin to brown. Remove from oven, cool for 15 minutes and garnish with thyme leaves before serving.