Shepherd's Pie

Shepherd's Pie
Photo by Yunhee Kim

Ingredients

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

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 1/2 pounds ground turkey
    • 1 10-ounce package frozen peas, thawed
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    • +1 other ingredients
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    • 1 14-oz. can whole peeled tomatoes, drained and crushed
    • 2 medium onions (10 oz. total), finely chopped
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    • 1 large carrot, chopped (1 cup)
    • 2 cups chicken broth
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    • 3 tablespoons unsalted butter
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    • 1 teaspoon salt
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    • 1 garlic clove, minced
    • 1/2 teaspoon dried thyme
    • 1 cup chopped onion
    • 1 bay leaf
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    • 1/4 teaspoon black pepper
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    • 1 cup frozen pearl onions
    • 1 1/4 cups fat-skimmed beef broth
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  • Shepherd's Pie
    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 1/2 cup diced, cooked carrots
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    • +1 other ingredients
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    • 1 cup chopped onion
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    • 1/4 cup grated Parmesan cheese
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    • 2 0.87-ounce packages brown gravy seasoning mix
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    • 1 1/3 cups water
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    • 1/4 cup all-purpose flour
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