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Shepherd's Pie With Tarragon Recipe
|Baked potatoes||4 Large, cooled slightly|
|Green onion tops||1 Tablespoon, minced|
|Dried tarragon||1⁄4 Teaspoon|
|Ground pepper||To Taste|
|Egg yolk||1 , beaten|
|Bacon fat/Oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Lean leg lamb||1 1⁄2 Pound, cut into small cubes|
|Beef stock/Rich lamb||6 Tablespoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dried tarragon||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2820 Calories from Fat 775
% Daily Value*
Total Fat 87 g134%
Saturated Fat 44.3 g221.3%
Trans Fat 0 g
Cholesterol 310.3 mg
Sodium 820 mg34.2%
Total Carbohydrates 255 g85.1%
Dietary Fiber 49.2 g196.9%
Sugars 14.4 g
Protein 269 g538%
Vitamin A 31.6% Vitamin C 149.4%
Calcium 69% Iron 418.8%
*Based on a 2000 Calorie diet
Add butter, green onion, tarragon, salt and pepper and blend well.
Cool to lukewarm, then whip in egg yolk thoroughly.
Position rack in center of oven and preheat to 375Â°F.
Butter deep 1 1/2 quart baking dish.
Heat oil or bacon fat in large skillet over medium-high heat.
Add onion and saute until softened.
Increase heat to high, add lamb and saute 2 minutes.
Stir in stock, Worcestershire and tarragon.
Remove from heat, taste and adjust seasoning.
Spread 2/3 of potato mixture over bottom and sides of prepared dish.
Add lamb mixture with all juices.
Spread remaining potatoes evenly over top, covering completely.
Dot with butter if desired and bake about 1 1/2 hours.
Potato skins can be frozen.
Cut into small pieces and deep fry.
They may be served as an appetizer.