Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

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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    • 1 1.2-ounce package chicken gravy mix (such as Knorr)
    • +2 other ingredients
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    • 1 2-pound package prepared frozen mashed potatoes
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    • 1/2 cup frozen peas
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  • Shepherd's Pie
    • 1 cup beef broth
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    • 2 medium turnips
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    • 1 tablespoon all-purpose flour
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    • 2 pounds russet potatoes
    • 6 tablespoons unsalted butter
    • 1 cup beef or chicken broth
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  • Shepherd's Pie
    • 1/2 teaspoon salt
    • 1 teaspoon salt
    • 1 large egg
    • 1 garlic
    • 1/4 cup olive oil
    • 1 tablespoon olive oil
    • 1 cup water
    • 3/4 cup heavy cream
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    • 1 package (22 oz.) frozen mashed potatoes
    • 1 cup chopped carrots
    • 1 tablespoon cornstarch
    • 1 teaspoon dried marjoram
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  • Shepherd's Pie
    • 1/4 cup chopped onion
    • 1/2 cup milk
    • 1 1/2 pounds ground lamb
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  • Shepherd's Pie
    • 1 1/3 cups plus 1 tablespoon skim milk
    • 2 tablespoons reduced-calorie margarine
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    • 1 1/2 cups 1% low-fat milk
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