This post is sponsored by the American Lamb Board.
I like to welcome fall by making a cottage pie. This wonderful, cozy version of a shepherd’s pie is everything I love about cooler temps and finally fairing summertime farewell. I used up the last of the fresh tomatoes from the garden and spicy American lamb Merguez sausage (ground lamb substitutes nicely if Merguez isn’t available). Ours comes from Five Marys Farms in Northern California. A cottage pie is an easy way to use up veggies and prepare a cozy meal the entire family will love! Now is a wonderful time to stock your freezer full of American lamb to cook up cozy meals with all winter long. Make sure you are following the American Lamb Board for giveaways and information and incredibly delicious recipes using that most incredible meat: lamb!
Spicy Lamb Merguez & Tomato Cottage Pie
Serves 4-6
Makes 1 9×13 pan OR 1 10-inch deep dish pie plate
Prep time: 30 minutes
Baking time: 30-45 minutes
1 pound American lamb Merguez sausage (ground lamb is a perfect substitute)
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, crushed
1 teaspoon ground coriander
1/4 teaspoon red chili flakes
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon paprika
2 cups fresh tomatoes, chopped
2 tablespoons tomato paste
2 medium-to-large carrots, peeled and sliced
2 tablespoons flour
1 1/2 cups chicken broth or water
Salt and pepper to taste
4 cups prepared mashed potatoes
1/2 cup chives for garnish
Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.
