Shepherd’s Pie

This flavorful dish taps into my Irish heritage with lamb cooked in a deep rich broth, mixed with veggies and fresh herbs then topped with buttery creamy mashed potatoes.

Shepherd's Pie

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Serves: 6 Total Time: 1 hour

Ingredients


  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, peeled and chopped
  • 1 pound ground lamb (you can also use ground beef, or ½ lamb and ½ beef)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 3 teaspoons chopped fresh rosemary
  • 3 tablespoons chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup 2% or whole milk
  • Salt and Pepper


Instructions

1

Preheat oven to 375°F.

2

In a large ovenproof sauté or cast iron pan over medium-high heat, heat the oil, and then add the onion, carrot, celery and meat. Cook until the meat is browned, about 8 to 10 minutes.
If using lamb you will need to drain the fat then add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, and then add the peas.

3

You can either pour the mixture into a 1 1/2-quart baking dish, or, what I like to do, is continue to use the same sauté or cast iron pan, thus avoiding having to wash another dish. Set the mixture aside.

4

While the onion, carrot, celery and meat mixture is sautéing; bring the potatoes to a boil in salted water. Cook until fork tender, about 20 minutes; drain.

5

Mash the potatoes with the butter, milk, and salt.

6

Spread the potatoes over the meat mixture, and then crosshatch the top with a fork. This makes a really pretty design and fancies up the dish a bit.

7

Bake until potatoes are golden brown, 30 to 35 minutes.

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