Culinary Cannabis

Shephard’s Pie story
Hello Everyone!
Thanks for stopping by today to talk about Shephard’s Pie. Or at least my version of Shephard’s pie, as I
found out while researching the origins of this recipe. Take a walk with me through the sands of time to
shed some light on this dish.
It appears the first recipe for something resembling Shepherd’s Pie in the early 1700’s in Scotland. This
version of shepherd’s pie had a sturdy pastry case holding a filling of bits and pieces of leftover meats
and vegetables. I suspect it was a 1700’s desperate housewife’s creation to turn leftovers into something
her husband and children would eat. Fast forward a hundred years or so and the dish has moved to
Ireland. Two things Ireland had in abundance were sheep and potatoes. So, the dish morphed to use
what was at hand. A stew of lamb or mutton and vegetables topped with mashed potatoes. This, I
believe, is what most people would describe as shepherd’s pie. We also still have something resembling
the early Scoƫsh version – it’s known as chicken pot pie. If you make the potato topped dish with beef
rather than lamb, it is cottage pie.
I have made this recipe with both ground lamb and with shredded or diced leftovers from a leg or
shoulder roast. A bag of frozen mixed vegetables could stand in for chopping and dicing fresh, or just
throw in whatever vegetables that are left in the refrigerator. I will not be turning you in to the kitchen
police if you use instant potatoes as the topping. Throw an egg yolk or two into the mashed potatoes for
a beautiful golden crust on the potatoes.

Shepherd’s Pie Recipe
2 ½ pounds Yukon gold potatoes
4 oz infused buƩer
½ c milk
2 cloves garlic, smashed
1 lb. cooked lamb (either ground or leŌover from roast)
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
6 oz frozen green peas
6 oz frozen corn kernels
2 t thyme leaves
2 t garlic and herb salt free seasoning
4 T infused oil or butter
4 T flour
3 c chicken broth
1 t Dijon mustard
Preheat oven to 350 F. Grease 9×13 casserole and set aside.
Peel and cut potatoes into chunks. Place in cold, salted water in large pan with the garlic cloves. Bring to
a boil and cook until potatoes are soft, approximately 15 minutes. Drain potatoes thoroughly and mash
with buƩer and milk. You want thicker mashed potatoes since they will be ‘floated’ on top of the lamb,
vegetables and gravy. Set potatoes aside while you make the lamb mixture.
Melt infused oil or buƩer over low heat. Add onions, celery, carrots, garlic and herb seasoning and
thyme. Saute unƟl vegetables are soŌened. Sprinkle flour over vegetables and continue to cook for 2-3
minutes. Slowly add the broth and mustard. Stir until smooth. Add cooked lamb and frozen peas and
corn to vegetable mixture.

Place in prepared casserole dish. Place casserole dish on rimmed baking sheet to catch any bubble overs
in the oven. Spread potatoes over top of lamb and vegetables.
Bake for 30-40 minutes.

As always start with small portions until you know your tolerance for infusion. Keep out of reach if children and pets

Culinarily, Yours In Cannabis,

MaryAnn