Ingredients:
Meat Filling:
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1.5 lbs ground lamb (substitute lean ground beef or turkey)
1 tsp kosher salt
0.5 tsp black pepper
2 tbsp allpurpose flour
2 tbsp tomato paste
1 cup beef broth (substitute vegetable broth)
1 tbsp Worcestershire sauce (omit for nonalcoholic)
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 cup frozen peas
0.5 cup frozen corn
Mashed Potato Topping:
2 lbs russet potatoes, peeled and cubed
0.25 cup milk (dairy or nondairy)
0.25 cup unsalted butter, cut into chunks (or olive oil)
Salt and pepper to taste
0.25 cup grated Parmesan cheese or mature cheddar (optional)
Directions:
1. Cook the Meat Filling:
Heat olive oil in a large skillet over mediumhigh. Add onion and carrots, sauté for 5 mins until soft.
Stir in garlic, lamb, salt, and pepper. Cook until browned, about 8 mins.
Sprinkle flour over the mixture; cook for 12 mins. Stir in tomato paste and cook for another minute.
Add broth, Worcestershire sauce, rosemary, thyme, & simmer. Let it stew for 3040 mins until thickened.
Mix in peas and corn, adjust seasoning as needed.
2. Make the Mashed Potatoes:
While the meat cooks, boil potatoes in salted water for about 15 mins until tender. Drain well.
Mash potatoes until smooth, then add milk and butter (or oil), mixing well. Season with salt and pepper.
3. Assemble the Pie:
Preheat oven to 400°F (205°C).
Spread the meat mixture in a 9×13 dish and top with mashed potatoes. Sprinkle cheese if desired.
4. Bake:
Bake for 25 mins until bubbly and golden brown on top.
5. Serve:
Let cool for 510 mins. Enjoy your Shepherd’s Pie with a side of steamed green beans or a fresh salad!
Cooking Tips:
For added flavor, try roasting the vegetables before adding them to the skillet.
Make it vegetarian by using lentils instead of meat and vegetable broth instead of beef broth!
Notes:
Perfect for family dinners or cozy nights! This dish is a real crowdpleaser!
Dig in and enjoy this scrumptious classic!