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1
Preheat the oven to 300 degrees F.
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2
For Shepherd's Pie:
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Put the lamb in a roasting pan and roast until an instant-read thermometer registers 140 degrees
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F, about 2 hours.
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5
Remove from the oven to a cutting board and let stand for 2 hours.
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6
Trim off the fat and cut into 1/2-inch squares.
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In a medium pot over medium heat, mix the beef base with the water and bring to a boil.
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Add the port, reduce the heat and simmer for 15 minutes.
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While the mixture is simmering, add the garlic.
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10
In a large saucepan add the carrots, celery, parsnips and onions.
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Stir in the lamb and the beef broth mixture and cook until the vegetables are al dente.
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Distribute the mixture evenly into 12 shallow heat-proof dishes and sprinkle with chopped thyme and rosemary.
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There should be about 2 ounces of liquid in each dish, or about a 1/2-inch deep.
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14
Sprinkle with green peas.
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15
Pipe mashed potatoes through pastry bag to cover the mixture.
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Raise the oven temperature to 400 degrees F. Put the dishes into the oven and bake until the tops of the mashed potatoes are browned.
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Remove from the oven and serve with a pint of beer.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
