Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

  • 2 medium onions (10 oz. total), finely chopped
  • Salt and freshly ground black pepper
  • 3 Tbs. tomato paste
  • 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
  • + 10 more ingredients
    • 6 stems fresh parsley
    • 2/3 cup red wine
    • ½ cup chopped fresh parsley leaves
    • kosher salt
    • 3 Tbs. olive oil
    • 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

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 20-ounce package mashed potatoes (such as Simply Potatoes)
    • 1 1.2-ounce package chicken gravy mix (such as Knorr)
    • 1 1/2 pounds ground turkey
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  • Shepherd's Pie
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    • 1/2 teaspoon salt
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    • 1 tablespoon tomato paste
    • 1 tablespoon vegetable oil
    • 1 large onion
    • 1 large carrot
    • 1 cup beef or chicken broth
    • 6 tablespoons unsalted butter
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  • Shepherd's Pie
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    • 2 medium onions
    • 1 large egg
    • 1 cup water
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
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    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried marjoram
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    • 1 egg, beaten
    • 1 1/2 pounds ground lamb
    • 1/2 cup milk
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    • 1/4 cup chopped onion
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