Shepherd's pie from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • chawkins on August 04, 2016

    Very good, with lots of vegetables: leeks, carrots, turnips and pearl onion. I used leftover grilled leg of lamb that was quite rare and sauteed them with the flour and did not braised for couple hours in the oven, just cooked until vegetables were soft. A beurre manie was made to thicken the sauce, a bit more work than other shepherd's pie, but worth it. I cooked the sliced potatoes in the cream, milk and butter in the IP for 7 minutes and the resulting mash was devine.

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