Shepherd's Pie

Shepherd's Pie
Photo by Yunhee Kim

Ingredients

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

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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    • 1 20-ounce package mashed potatoes (such as Simply Potatoes)
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    • 1 1/2 pounds ground turkey
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  • Shepherd's Pie
    • 2 medium onions (10 oz. total), finely chopped
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    • 3 Tbs. tomato paste
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    • 1 2-pound package prepared frozen mashed potatoes
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  • Shepherd's Pie
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    • 1/2 teaspoon dried thyme
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    • 1/4 teaspoon black pepper
    • 1 potato ricer or a food mill fitted with medium disk
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    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried marjoram
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    • 1 egg, beaten
    • 1 1/2 pounds ground lamb
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  • Shepherd's Pie
    • 3 tablespoons all-purpose flour
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    • 1/2 cup dry white wine
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  • Shepherd's Pie
    • 4 tablespoons fresh parsley
    • 1 1/2 cups water
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