Shepherd's Pie

In the heart of homesteading, where simplicity meets flavor, this Instant Pot Shepherd's Pie with Braised Leg of Lamb is a testament to the beautiful simplicity of cooking with whole foods to nourish our family. Embrace the magic, adapt to your homestead conditions, and savor the rich, comforting taste of a classic dish with a modern twist. Happy homesteading!

In my kitchen, there's a profound joy in transforming simple ingredients into hearty, comforting meals. In the spirit of embracing the versatility of homesteading, I present to you a recipe that marries the convenience of an Instant Pot with the rich flavors of a classic shepherd's pie, elevated by the succulent tenderness of braised leg of lamb.

There's a certain magic in the homestead kitchen when you can create a wholesome dish without spending the entire day on preparation. This shepherd's pie recipe combines the convenience of modern technology with the rustic charm of homesteading traditions.

Instant Pot Shepherd's Pie with Braised Leg of Lamb

Ingredients:

4.5 pounds leg of lamb

1 tablespoon olive oil

Salt and pepper to taste

1 large onion, diced

3 cloves garlic, minced

1 bag of 32 oz frozen mixed vegetables

1 cup beef or lamb broth

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon thyme

1 teaspoon rosemary

4 cups mashed potatoes

Instructions:

1. Braising the Leg of Lamb:

Set your Instant Pot to sauté mode and add olive oil.

Season the leg of lamb with salt and pepper and sear on all sides until golden brown. Depending on the size of your Instant Pot you may need to chop your lamb into smaller more manageable pieces.

Remove lamb from the Instant Pot and sauté onions and garlic until softened.

Add tomato paste, Worcestershire sauce, thyme, rosemary, and flour. cook until thickened.

Add wine 1 cup at a time whisking in the flour mixture each time.

Return the lamb to the pot.

Pour in the broth and seal the Instant Pot. Cook on high pressure for 60 minutes.

Once done allow the pot to release pressure naturally.

Remove the meat and shred the lamb.

Reduce the cooking liquid in half by setting the pot to saute stir occasionally.

Once reduced add the meat and frozen vegetables. Stir to combine.

2. Assembling the Shepherd's Pie:

Preheat your oven to 400°F (200°C).

In a baking dish, spread the braised lamb and vegetable mixture evenly.

Cover the filling with a generous layer of creamy mashed potatoes.

Sprinkle a generous serving cheese of choice over the top.

3. Baking:

Bake the shepherd's pie in the preheated oven for 10-15 minutes or until the top is golden brown and the filling is bubbly.

Homesteader's Tips:

• Use what you have. This recipe is the basis for the shepards pie my family loves. There are times of the year when we do not have access to to some of the ingredients listed or times when we have an over abundance of a comparable one. A good example is substituting venison for the lamb or mashed sweet potatoes for plain potatoes. This recipe is extremely versatile and lends itself well to a homestead kitchen.

• Don’t have an Instant Pot? That’s fine! Braise it in a dutch oven with extended time and extra broth.

• Meal prep! This recipe makes roughly 24 servings. While this is a terrific recipe to feed a crowd it also freezes well. I recently made this and portioned it out for a friend that gave birth to help take away the task of cooking while caring for a newborn.