Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

  • 3 lb. russet potatoes, peeled and cut into 2-inch chunks
  • 2 medium onions (10 oz. total), finely chopped
  • kosher salt
  • 3 Tbs. tomato paste
  • 3 Tbs. olive oil
  • Freshly ground black pepper
  • Salt and freshly ground black pepper
  • + 10 more ingredients
    • 3 lb. ground lamb
    • 1 14-oz. can whole peeled tomatoes, drained and crushed
    • 2/3 cup homemade or low-salt canned chicken broth
    • 6 stems fresh parsley
    • 2/3 cup red wine
    • ½ cup chopped fresh parsley leaves
    • ½ cup milk
    • 3 cloves garlic, minced
    • 4-inch sprig fresh rosemary
    • 5 Tbs. unsalted butter

In a large, deep skillet or Dutch oven, heat the oil over medium-high heat, add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are soft and light golden brown, about 10 minutes. Add the meat and cook, stirring occasionally, until the meat has lost its pink...

View full recipe at Fine Cooking

Comments

Variations on Shepherd's Pie

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    • 5 cups seasoned mashed potatoes
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    • 2 tablespoons no-salt-added tomato paste
    • 1/2 cup finely chopped carrot
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