Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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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