A traditional Shepherd's Pie made with ground lamb. It is comfort food at its finest!
Ingredients
2tbsp Olive oil
1cup Onion (chopped)
2lb Ground lamb
1tsp Fresh rosemary (chopped)
1tsp Fresh thyme leaves
2tsp Fresh parsley (chopped)
1/2tsp Salt
1/4tsp Pepper
1tbsp Worcesteshire Sauce
4clove Garlic (ran through garlic press)
2tbsp Flour
2tbsp Tomato paste
1.5cup Beef broth
1cup Carrots (chopped)
1cup Frozen peas
2lb Potatoes (peeled and chopped)
1stick Butter
1/3cup Heavy cream
1/2tsp Salt
1/4tsp Pepper
1/4cup Parmesan cheese (grated)
Avocado oil cooking spray
Instructions
For the meat filling
1
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5
Add the broth, carrots, and frozen peas. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6
Set the meat mixture aside. Preheat oven to 400 degrees F.
For the potato topping
7
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
8
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
9
Add butter, half & half, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
10
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the Shepherd's Pie
11
Pour the meat mixture into a 9x13 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
12
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
