Shepherd's Pie

Shepherd's Pie
Photo by Yunhee Kim

Ingredients

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

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

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    • 2/3 cup homemade or low-salt canned chicken broth
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    • 1 bay leaf
    • 1 cup chopped onion
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    • 1/2 teaspoon dried thyme
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    • 1/4 cup prepared horseradish
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    • 2 tablespoons red wine vinegar
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    • 5 cups seasoned mashed potatoes
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    • 1 1/2 cups canned no-salt-added chicken broth, undiluted
    • 2 tablespoons reduced-calorie margarine
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    • 1 large onion
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