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Shepherd's Pies

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These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.

Source: Everyday Food, October 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This recipe for traditional lamb potpie makes 8 individual servings (or 2 large pies instead). Cool pies completely before covering with plastic and freezing for up to 3 months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

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How would you rate this recipe?
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  • mamisweden
    13 MAR, 2013
    amazing recipe. I used beef ground meat tonight because I did not have lamb. But it is the best recipe ever. Thank you Martha!!
    Reply
  • elysee
    20 MAR, 2010
    I made this for a birthday dinner and was told that it was the best Shepher's Pie they had ever had.
    Reply
  • tisbarbarala
    20 FEB, 2010
    Very good with the ground lamb. FYI - When using ground beef this recipe becomes Cottage Pie.
    Reply
  • lovetoknitandread
    11 DEC, 2009
    Another Martha keeper! My family loved this one. Kids will gobble it up.
    Reply
  • geeyouknit
    13 JUL, 2009
    The recipe is great. However, I used 8-ounce ramekins and still had a lot left over. Next time I'll use bigger ramekins, because the 8-ounce portions was definitely too small.
    Reply
  • ginnymaxwell
    16 JAN, 2009
    I made this last night in a cassarole dish and it was amazing. Perfect wintery comfort food and my husband loves lamb so I am happy to have a way we both really like it.
    Reply
  • KLove100
    13 JAN, 2009
    I used a larger casorole dish and used lean ground beef because that is what we had on hand. I also sprinkled a little parm cheese on top of the potatoes so the top browned nicely. I would definitely make this again, and will try the lamb next time - great comfort food!
    Reply
  • nanceg123
    11 JAN, 2009
    can't wait to try it
    Reply
  • JulipTulip
    18 MAR, 2008
    I added mushrooms, zucchini, and parmesan cheese on top. Loved it, and you can freeze it for later as well.
    Reply
  • mimi7
    6 MAR, 2008
    I threw this in a 9 x 13 and used instant mashed potato flakes for a faster meal. It was perfect! This is a great meal to take to a sick friend or friends with a new baby. Easy to re-heat and always tastes great. Oh, and I added cheese in the last 5 minutes for a little extra...mmmmmmmm!
    Reply

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