Name: Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 servings
Ingredients: Meat Mixture:; 1.5 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tbsp butter; 1 cup chopped onion; 2 carrots, peeled and diced small; 2 cloves garlic, minced; 2 pounds ground lamb; 1/4 cup all-purpose flour; 1 tbsp tomato paste or 1/2 cup tomato sauce; 1 tsp chicken bouillon; 2 teaspoon Worcestershire sauce; 1/2 teaspoon finely chopped rosemary leaves; 2 teaspoon finely chopped thyme leaves; 1/2 cup fresh or frozen corn kernels; 1/2 cup fresh or frozen English peas; 1/4 tsp cayenne pepper; Mashed Potatoes:; 2 pounds russet potatoes; 1/3 cup half-and-half; 6 tbsp unsalted butter; 1.5 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 egg yolk

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Ingredients

(Servings: 8 servings)

Meat Mixture

1.5 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tbsp butter

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

2 pounds ground lamb

1/4 cup all-purpose flour

1 tbsp tomato paste or 1/2 cup tomato sauce

1 tsp chicken bouillon

2 teaspoon Worcestershire sauce

1/2 teaspoon finely chopped rosemary leaves

2 teaspoon finely chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

1/4 tsp cayenne pepper

Mashed Potatoes

2 pounds russet potatoes

1/3 cup half-and-half

6 tbsp unsalted butter

1.5 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

Steps

Preheat the oven to 400°F.

Place the canola oil into a 12-inch sauté pan and set it over medium-high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt, and pepper, and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes, or until the sauce has thickened slightly.

For the potatoes, peel and boil them. Once they are tender, which takes about 10–15 minutes of boiling, remove them from the water. Add all the ingredients and mix just until smooth. If you prefer, you can run the potatoes through a potato ricer for a smoother texture.

Add the corn and peas to the lamb mixture and spread evenly into an 11x7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Place the dish on a parchment-lined half-sheet pan on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Nutrition Facts

Calories

742kcal

37%
Fat

41g

63%
Saturated Fat

17g

85%
Carbohydrates

61g

20%
Fiber

7g

28%
Sugar

10g

20%
Protein

30g

60%
Cholesterol

170mg

56%
Sodium

980mg

40%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Cook meat first and remove fat if you want it less greasy.
Use 3 packs of isntant mash if you want to save time on potatoes.

Shepherd's Pie