Serving Details
- Serves: 4 people
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Difficulty: Medium
Recipe Description
This Shepherd’s pie with lamb’s liver from The Cook Book takes a classic dish and elevates it with the rich, earthy flavor of lamb’s liver. The lamb’s liver is finely chopped and cooked with onions, garlic, and herbs to create a savory base, then topped with creamy mashed potatoes. This hearty and flavorful pie is perfect for a comforting family dinner or a special occasion when you want to impress with something a little different.
Cooking Time
- Total Time: 1 hour 20 minutes
- Active Cooking: 1 hour
Nutritional Ingredients
- Calories: 480 kcal per serving
- Protein: 32g
- Fat: 30g
- Carbohydrates: 32g
- Fiber: 5g
- Sodium: 750mg
Ingredients
- 500g lamb’s liver, finely chopped
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup red wine (optional)
- 1/2 cup beef or chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1kg potatoes, peeled and cut into chunks
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Start by making the mashed potatoes. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain the water, then mash the potatoes with butter, cream, salt, and pepper until smooth. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened, about 5 minutes.
- Add the lamb’s liver to the skillet and cook for 5-7 minutes, stirring occasionally, until the liver is browned and cooked through.
- Stir in the thyme, rosemary, tomato paste, Worcestershire sauce, and red wine (if using). Let it cook for 2-3 minutes to allow the flavors to combine.
- Add the beef or chicken stock to the skillet, and simmer for another 5 minutes, letting the sauce reduce and thicken slightly. Season with salt and pepper to taste.
- Transfer the liver mixture to a baking dish and spread it out evenly. Spoon the mashed potatoes on top, spreading them out with a spatula to cover the filling completely.
- Place the dish in the oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
FAQs
Can I use other meats instead of lamb’s liver?
Yes, you can substitute lamb’s liver with beef liver or chicken livers if preferred. Each will offer a slightly different flavor, but they will all work well in this hearty dish.
Can I make this dish ahead of time?
Yes, you can prepare the shepherd’s pie ahead of time. Simply assemble it, cover it with plastic wrap, and store it in the refrigerator for up to 2 days. When ready to serve, bake it in the oven at 180°C (350°F) for 25-30 minutes or until the top is golden brown.
Can I freeze shepherd’s pie with lamb’s liver?
Yes, you can freeze this dish. Once it is assembled, cover it tightly and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as usual until hot and golden.
Can I make this dish vegetarian?
If you prefer a vegetarian version, you can replace the lamb’s liver with a mixture of sautéed mushrooms, lentils, or another plant-based protein like tofu for a similar texture.
