Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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

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