Shepherd's Pie

Author: 
Victoria Granof
  • 1 Tablespoon  vegetable oil
  • large onion, peeled and chopped
  • large carrot, peeled and chopped
  • 1 Pound  ground lamb (or substitute half with another ground meat)
  • 1 Cup  beef or chicken broth
  • 1 Tablespoon  tomato paste
  • 1 Teaspoon  chopped fresh or dry rosemary
  • 1 Tablespoon  chopped Italian parsley
  • 1 Cup  frozen peas
  • 2 Pounds  russet potatoes, peeled and cut into chunks
  • 6 Tablespoons  unsalted butter
  • 1/2 Cup  milk (any fat content)
  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
30 minutes
Total Time: 
1 hour
Serves: 
6

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