Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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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