Shepherd's Pie from Timberlake's Restaurant is ALWAYS a good idea. Whether you choose to tackle it yourself by trying Chef Matt's recipe or enjoying it on the patio at Timberlake's, our Shepherd's Pie is sure to make your taste buds do a happy dance!

Shepherd’s Pie
(Yields 4-6 servings)


Mash Potatoes:

3 lbs Yukon gold potatoes

1 cup heavy cream

1/2 cup butter

1/4 cup of sour cream

1/4 cup of grated parmesan

salt and black pepper

Worcestershire Gravy:

2 qt of reserved stock

1/4 cup Worcestershire

2 tbsp balsamic vinegar

3tbsp tomato paste

2tbsp picked fresh thyme

1/2 cup butter

1/2 cup flour

salt and black pepper

Braised Lamb Shank:

4 lb lamb foreshanks

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

1/2 cup chopped garlic

1 cup tomato paste

3 sprigs of fresh thyme

1 sprig of fresh rosemary

1 gallon of beef stock

2 cups red wine (burgundy, cabernet, etc.)

salt and black pepper

oil for searing

1 lb Frozen Vegetables:

We use a 5 vegetable blend but peas and carrots work fine as well



Braised Lamb: Preheat the oven to 300 degrees. Place a large dutch oven over high heat. Season
lamb generously with salt and black pepper then once the pan is very hot, sear lamb on all sides. Set
lamb aside. In the same pan, turn the heat down to medium and add oil and onions, carrots, celery, and
season with salt and black pepper. Cook for 5 minutes then add garlic and tomato paste. Cook for 2
minutes then deglaze with wine. Add fresh herbs. Add lamb shanks back to the pan with the
vegetables and add beef stock until the lamb is almost covered. Place lid on pan and place in
preheated oven for 3.5 hours or until meat is tender and falling off the bone. Once cool, pull the lamb
meat from the bones and strain the stock. As stock cools the fat will rise to the top. Skim off as much
fat as possible and save the stock to make the gravy.
Mash Potatoes: Peel and Chop Potatoes. Place butter and cream in a small pot on low heat. Boil
potatoes in water until tender. Drain. Add cream, butter, and sour cream to potatoes, and use a whisk
or hand blender to mash potatoes until smooth and creamy. Add salt and pepper to taste. Set aside.
Worcestershire Gravy: In a large pot add oil and flour and whisk over medium heat for a few
minutes until the flour smells a little nutty and is a light brown color. Add stock and rest of ingredients
whisking constantly to get rid of any lumps. Bring to a simmer then reduce heat to low and cook for a
few minutes until desired consistency. Season with salt and pepper if needed.
Assembly: Preheat the oven to 350 degrees. In a mixing bowl, combine vegetables and Lamb
together. Add gravy until the mixture is wet and saucy but not soupy. In a 4 Quart casserole dish add
meat mixture leaving a half-inch from the top. Now add mash potatoes and smooth with a spatula. Cover with
plastic wrap then aluminum foil and place in the preheated oven for 30 minutes. Remove foil and
plastic wrap and bake for additional 10 minutes or until mash potatoes are golden brown. Let rest at
room temperature for 15 minutes. Garnish with scallions or chives

We hope you enjoy experiencing this Timberlake's classic from home! We hope to see you soon for a meal here at the resort!