Shepherd's Pie

Shepherd's Pie
Photo by Yunhee Kim

Ingredients

  • 1 tablespoon Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes
  • 6 tablespoons unsalted butter
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • Kosher salt
  • + 6 more ingredients
    • 1 tablespoon vegetable oil
    • 1 large carrot
    • 1 large onion
    • 1 pound ground lamb (or substitute half with another ground meat)
    • 1 teaspoon fresh or dry rosemary
    • ½ cup milk (any fat content)

1. Preheat oven to 375°F. 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. 4. P...

View full recipe at Epicurious

Comments

Variations on Shepherd's Pie

  • Shepherd's Pie
    • 1/4 to 1/2 cup grated Pecorino Romano
    • 1 1.2-ounce package chicken gravy mix (such as Knorr)
    • +2 other ingredients
  • Shepherd's Pie
    • 5 Tbs. unsalted butter
    • 3 Tbs. tomato paste
    • 2/3 cup homemade or low-salt canned chicken broth
    • 1/2 cup chopped fresh parsley leaves
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    • 1 celery stalk, sliced (1 cup)
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    • 1 tablespoon all-purpose flour
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    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon dried thyme
    • 1 cup chopped onion
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    • 1/2 teaspoon salt
    • 1 teaspoon salt
    • 1 large egg
    • 1 garlic
    • 1/4 cup olive oil
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    • 1 cup water
    • 3/4 cup heavy cream
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    • 1 cup frozen petite peas
    • 1 package (22 oz.) frozen mashed potatoes
    • 1 cup chopped carrots
    • 1 tablespoon cornstarch
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  • Shepherd's Pie
    • 1/4 cup chopped onion
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    • 1 1/2 pounds ground lamb
    • 1/2 cup soft breadcrumbs
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  • Shepherd's Pie
    • 1 1/3 cups plus 1 tablespoon skim milk
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    • 4 tablespoons fresh parsley
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