Happy Pi (Π) Day Everyone!
A pie holiday AND an Irish holiday this week meant that For Your Pies Only was baking up a storm over the weekend! I sadly was so preoccupied with the Instructables Pi Day contest last year (check out last year’s Drunken Apple Pi(e)) that I totally missed out on making an Irish themed pie. Well this year, you get TWO! One today & one tomorrow.
Today in celebration of Pi Day, I bring you a SQUARE PIE! (‘Cause you know…pies r squared?). This was my very first time making a shepherd’s pie AND my very first time cooking lamb…which smells quite lamb-y on the stove top, just sayin’.
My pie sous chef, Scott, helped pipe the mashed potatoes on the top to make it oh-so-pretty.
This pie is super easy to make & for obvious reasons, perfect for Pi Day AND St. Patrick’s Day celebrations! Enjoy it in good pie health :D
Sunny’s Shepherd’s Pie
- 1 basic flaky pie crust
- Tablespoon of olive oil
- 1 large carrot
- 1 large onion
- 1 lb. ground lamb
- 1 cup beef or chicken stock (I used chicken)
- 1 Tablespoon tomato paste
- teaspoon of rosemary
- Tablespoon of parsley
- 1/2 cup sweet corn
- 2 lbs. potatoes, peeled & chopped into 1” chunks
- 6 Tablespoons butter
- 1/4 cup Parmesan cheese
- 1/2 cup heavy cream
- Salt & pepper to taste
Preheat oven to 375°F. Roll out bottom crust and place in square pan. Partially blind-bake the crust for 15 minutes. Take out of the oven and allow to cool while you complete the filling.
In a large pan over medium-high heat put in the olive oil & the carrot. Cook for about 7 minutes until the carrot starts to get a little tender. Add the onion & lamb and cook until browned.
Drain the fat and add your stock, tomato paste, rosemary, and parsley. Simmer about 10 minutes, then add the sweet corn. Salt and pepper to taste.
Meanwhile, bring water to a boil & add the potatoes. Cook until tender, drain, then mash the potatoes with the butter and cream. Mix in the Parmesan cheese and salt to taste.
Spread the meat mixture into the bottom crust. You now have the choice of either spreading the mashed potatoes on top, or get all fancy and pipe them like we did.
Bake 30 to 35 minutes, or until the mashed potatoes get a nice golden brown on them. If the crust starts to burn, cover the edges with aluminum foil.
Allow to cool (if the smell doesn’t drive you too nuts) for 20 minutes before serving