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.
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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Mash the potatoes with the butter, milk, and salt.
- 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.
- Bake until potatoes are golden brown, 30 to 35 minutes.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
