Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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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