Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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