Making the filling for this pie is incredibly easy and if you want a shepherd’s pie worthy of being featured on the cover of a food magazine, I recommend making the pie crust yourself. Don’t worry, there is a link to an incredible pie crust in the list of ingredients.
Ingredients
- 1/2 lb ground lamb
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped (1/4 inch pieces)
- 1 medium Yukon gold potato, peeled and diced (1/4 inch pieces)
- 1/2 cup carrot, diced (1/4 inch pieces)
- 1/4 cup frozen peas
- 1 large garlic clove, minced
- 1/4 cup fresh corn (cutt off the cobb)
- 1/4 teaspoon fresh time
- 1 tablespoon flour
- 1 teaspoon fresh rosemary (chopped)
- 2 Tbsp Worcestershire sauce
- 1 cup brown beef stock (home made is best if you use canned be careful with over season)
- 1 egg (for egg wash)
- salt and pepper to taste
- 1 recipe pie crust (link to pie crust, bad boy blacberry empanadas)[nextpagelink][/nextpagelink]
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