Shepherd's pie from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 70)

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Notes about this recipe

  • innerharbors on December 26, 2024

    An exceptional recipe that I've enjoyed for years. Almost always use boneless leg of lamb, which seems easier to come by. And almost always add a half cup of frozen peas to the final simmer before putting it in the oven. Delish!

  • chawkins on September 17, 2014

    Very good. I started with a pound of left over roasted leg of lamb instead of 1.5 lb of raw lamb shoulder. and used only 3/4 stick of butter instead of a whole stick in the potatoes. Also, 6 minutes of reduction time after adding the tomatoes is not enough to get to the consistency that I like, I used fresh tomatoes rather than canned ones though.

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