Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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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