Shepherd's Pie

Shepherd's Pie
Photo by Yunhee Kim

Ingredients

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

  • Shepherd's Pie
    • 1 1/2 pounds ground turkey
    • 1 10-ounce package frozen peas, thawed
    • 1 20-ounce package mashed potatoes (such as Simply Potatoes)
    • +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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    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 large carrot, chopped (1 cup)
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    • 1/2 (8-oz.) package fresh mushrooms, sliced
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon salt
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    • 1/4 teaspoon black pepper
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    • 1 cup frozen petite peas
    • 1/4 cup prepared horseradish
    • 1 cup frozen pearl onions
    • 1 1/4 cups fat-skimmed beef broth
    • 2 1/3 cups nonfat milk
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  • Shepherd's Pie
    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 1/2 cup diced, cooked carrots
    • 1/2 cup soft breadcrumbs
    • 1 1/2 pounds ground lamb
    • 1/2 cup milk
    • +1 other ingredients
  • Shepherd's Pie
    • 1/2 teaspoon freshly ground pepper
    • 1 cup chopped onion
    • 2 tablespoons no-salt-added tomato paste
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