Shepherd’s pie has always been one of my favorite dishes. Growing up and until recently, it was made with beef (technically cottage pie, I believe). Then a couple years once we started having lamb we switched to using lamb. Really good.
BUT, we made it this week with mutton and…wow. Sooo good.
So now my official Best Shepherds Pie recipe calls for
- 1 can creamed corn
- 1 can whole kernal corn
- ~6 medium potatoes, grown in the garden, preferably from stock from Aroostook county, ME. And preferably the Carola variety, which has a nice yellow buttery flesh.
- A couple handfuls of frozen peas. Again, preferably from the garden
- 1.5 lbs ground clun forest mutton. The breed is critical here, of course. 🙂 Substitute lamb if you can’t get mutton.
- Raw sheep or goat milk. Preferably 24 hrs old or fresher (like, from the animal, not the store)
- Brown the ground mutton, adding some salt and pepper
- Make mashed potatoes, using the sheep/goat milk and plenty of butter. Clun forest sheep have a very high butterfat content (6-9%!!) so it makes it extra delicious! We also milk Nubian goats which have about 5% butterfat. Season to taste.
- Layer the pie. Mutton at the bottom, then the two cans of corn (1 creamed, 1 whole kernel). Then some peas for extra flavor and color, and finally the potatoes on the top
- Spread a bit of butter on top of the potatoes to help get some crispiness
- Bake in oven at ~350 degrees for 20-30 mins, until potatoes have started to crisp up and brown
Yes, you need to think ahead on this recipe for those garden potatoes, peas, and mutton.
Also, I recommend not telling your daughter that Daffy tastes amazing, she *might* get a bit upset….
Hope everyone had a great holiday!