Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

  • ½ cup milk
  • Salt and freshly ground black pepper
  • 3 lb. ground lamb
  • 2 medium onions (10 oz. total), finely chopped
  • 1 14-oz. can whole peeled tomatoes, drained and crushed
  • 4-inch sprig fresh rosemary
  • 2/3 cup homemade or low-salt canned chicken broth
  • + 10 more ingredients
    • 3 Tbs. olive oil
    • Freshly ground black pepper
    • 5 Tbs. unsalted butter
    • 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

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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