Shepherd's Pie

Shepherd's Pie
Photo by Scott Phillips

Ingredients

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

Variations on Shepherd's Pie

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