Description
The Classic Shepherd’s Pie with ground lamb and vegetables and baked under creamy gold mashed potatoes. It’s simple, filling and delicious. you’ll likely make again and again!
Ingredients
Scale
Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk, or non-dairy milk
- salt and pepper, to taste
- 1/4 cup butter, or ghee
Meat Filling
- 2 large carrots, peeled and diced
- 2 tablespoons avocado oil or olive oil
- 3 garlic cloves, minced
- 1 large onion, diced
- 2 celery stalk, diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds ground lamb, or ground beef
- 1 1/2 tablespoons tomato paste
- 1 cup chicken broth, or if using ground beef use beef broth
- 1 tablespoon Worcestershire sauce, see notes above
- 1 cup frozen peas
- 1 teaspoon fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
Instructions
- Place the potatoes in a saucepan on the stove and cover them with cold water. Increase the heat and cook. Let cook for 13 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a sieve and return to the pot. Add milk, butter, salt and pepper and puree until creamy.
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Heat the oil in a large oven-safe pan over medium heat. Add onion and garlic and sauté for a minute.
- Add the chopped carrots, the diced celery, and the lamb. Cook for 8 to 10 minutes or until the meat is golden brown. Use your spatula to crack the meat while cooking.
- Add the diced carrots, the diced celery, and the lamb. Cook for 8 to 10 minutes or until the meat is golden brown. Use your spatula to crack the meat while cooking.
- Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Cook over low heat for about 5 minutes until the sauce is a little thick.
- Add the frozen peas and mix. Turn off the stove and press the back of your spatula to smooth the meat mixture into a single layer.
- Place the mashed potatoes on the meat and spread them around the edges with a spoon or spatula. If desired, add a texture to the potato filling with a spoon or fork.
- Cook the shepherd’s pie for about 25-30 minutes until it is lightly browned. You can also fry the top for 1 to 2 minutes.
Notes
Source : Shepherd’s pie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 606
- Sugar: 6
- Sodium: 758
- Fat: 40
- Saturated Fat: 17
- Carbohydrates: 38
- Fiber: 4
- Protein: 25
- Cholesterol: 105