Shepherd's Pie
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Shepherd's Pie
From Cookie Magazine Oct 2007
Yield: 6 servings
- 1
-
1
large onion, peeled and chopped
-
1
large carrot, peeled and chopped
-
1
pound ground lamb (or substitute half with another ground meat)
- 1
- 1
-
1
teaspoon chopped fresh or dry rosemary
-
1
tablespoon chopped Italian parsley
- 1
-
2
pounds russet potatoes, peeled and cut into chunks
- 6
-
½
cup milk (any fat content)
1. Preheat oven to 375°F.
2. 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.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 ½-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
Tip • Instead of using a baking dish for the Shepherd's 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 that won't dirty another dish.
Note: use peas and frozen carrots, add some Worcestershire
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