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Shepherd’s Pie Lambs
The cutest Easter dinner 🥰
0:00 / 0:00
Team
Chefclub
Total time : 1 h 30
Ingredients for 4 people
2 russet potatoes
1 tbsp + 1 tsp olive oil
Salt & pepper
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tbsp minced garlic
1 tbsp thyme
1/2 lb ground lamb
3/4 cup peas
1 tbsp tomato sauce
1 1/2 tsp soy sauce
2 lb Yukon potatoes
1/4 cup butter
1/2 cup grated parmesan
1/4 cup cornstarch
2 egg yolks
4 whole carrots
Whole black peppercorns
Black olives
Radish
Kitchenware
Food mill
Piping bag
Piping tip
Step 1/6
Cut 2 large Russet potatoes in half lengthwise, drizzle them with 1 tbsp olive oil, and sprinkle with salt & pepper. Place face down in a baking dish and cook 45 minutes at 425 °F.
Step 2/6
Meanwhile in a frying pan heat the diced onions, celery, carrots, minced garlic, and thyme with 1 tsp olive oil. Cook for about 4 minutes and then add in the ground lamb. Once the lamb is cooked, add in the peas, tomato sauce, soy sauce, and salt & pepper to taste. Continue cooking for another 5 minutes to combine the flavors. Remove from the heat and set aside.
Step 3/6
Boil the peeled and cut Yukon potatoes in salted water. Cook until very tender, about 20-25 minutes. Drain the potatoes and return them to the warm pot to release some more of the moisture for about 5 minutes. Place in a bowl and set aside.
Step 4/6
Remove the baked potatoes from the oven and let cool slightly. Then remove the inside flesh from the four potato halves and place in a bowl.
Step 5/6
Using a food mill, press both the scooped out Russet potatoes and the boiled Yukon potatoes through the machine. Alternatively, mix with an electric mixer. Place the pressed potatoes in a bowl and add the butter, parmesan, cornstarch, egg yolks, and salt and pepper to taste. Stir until just combined. Place into a piping bag with a pastry tip.
Step 6/6
Fill the baked potatoes with the cooked ground lamb mix. Insert a peeled carrot into one end of each baked potato. Pipe on the mashed potatoes so that they resemble a sheep, as seen in the video. Then bake for 30 minutes at 350 °F. Remove from the oven and finish decorating. Use two black peppercorns for the eyes, a small cut black olive for the nose, and two thin pieces of radish for the ears. Serve on a bed of greens and enjoy!
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