Shepherd's Pie
Ingredients
- 1 TBSP vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 lb ground lamb (or substitute half with another ground meat)
- 1 C beef or chicken broth
- 1 TBSP tomato paste
- 1 tsp chopped fresh or dry rosemary
- 1 TBSP chopped Italian parsley
- 1 C frozen peas
- 2 lbs russet potatoes, peeled and cut into chunks
- 6 TBSP unsalted butter
- ½ C milk (any fat content)
Kosher salt to taste
Directions
Preheat oven to 375F.
- In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
- Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
- Pour the mixture into a 1 ½-quart baking dish; set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
- Mash the potatoes with the butter, milk, and salt.
- Spread them over the meat mixture, then crosshatch the top with a fork.
- Bake until golden, 30 to 35 minutes.
Note
Instead of using a baking dish for the Shepherds Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version.