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Cedric’s Tavern Shepherd’s Pie

The epitome of simple, homey comfort food.  Lamb, peas, mushrooms, and garden vegetables, topped with mashed potatoes.

Serves 6 people
Preparation Time: 0:15
Cooking Time: 1:20
This Recipe Pairs With:


  • 2 Tbs. Olive oil
  • 1 Yellow or white onion, diced
  • 2 Carrots, diced
  • 2 Stalks Celery, diced
  • 2 Tbs. Minced garlic
  • 2 C. Button mushrooms, quartered
  • 1 Lb. Biltmore Estate ground lamb
  • 1 Tbs. Tomato Paste
  • 1 Tbs. Worcestershire sauce
  • 1 C. Biltmore Estate Cabernet Sauvignon
  • 1/4 C. All purpose flour
  • 2 C. Lamb or Beef stock
  • as needed Salt and pepper
  • 1 Batch Mashed Potatoes

Preparation Instructions

  • Heat the olive oil in a medium skillet over medium heat. Add the carrots, celery, and onion and cook for 8-10 minutes until soft but not colored.
  • Raise to high heat, add garlic and lamb and cook until lamb is well browned. Stir in tomato paste, mushrooms, and Worcestershire sauce. Cook for 3 minutes. Add wine and cook until reduced by half.
  • Add flour to make a roux, cook for 2 minutes, mixing thoroughly. Add stock and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until thickened. Adjust seasoning with salt and pepper.
  • Transfer the meat mixture to an ovenproof baking dish and cover with mashed potatoes. Brush mashed potatoes with melted butter.
  • Bake in a 350-degree oven for 50 minutes until well browned.
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