British · medium
Shepherd's Pie
Savory ground lamb (or beef) with vegetables under a cloud of buttery mashed potatoes — golden from the oven.
- 1 hr 10 min
- Total
- 6
- Serves
- $19.50
- Est. cost
- 540
- Cal/serving
Ingredients
- Ground Lamb or Beef1 1/2 lbs
- Yukon Gold Potatoes2 lbs
- Frozen Peas1 cup
- Carrots2 medium, diced
- Onion1 large
- Garlic2 cloves
- Tomato Paste2 tbsp
- Beef or Lamb Broth1 cup
- Worcestershire Sauce1 tbsp
- Butter4 tbsp (for mash)
- Warm Milk or Cream1/2 cup (for mash)
- Fresh Rosemary1 sprig
Method
- 01
Boil potatoes until tender, about 20 minutes. Drain, mash with butter and warm milk. Season well. Set aside.
- 02
Preheat oven to 400°F. Brown ground meat in an oven-safe skillet, breaking it up. Drain excess fat.
- 03
Add onion, carrots, and rosemary. Cook 5 minutes. Add garlic and tomato paste, stir 1 minute.
- 04
Pour in broth and Worcestershire. Simmer 8 minutes until sauce thickens. Stir in frozen peas.
- 05
Spread mashed potatoes evenly over the filling. Run a fork across the surface to create ridges (they brown nicely).
- 06
Bake 20–25 minutes until top is golden and filling is bubbling around edges.
- 540
- Calories
- 28g
- Protein
- 42g
- Carbs
- 26g
- Fat
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