Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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