Shepherd's Pie Recipe

Author: Tom Aikens

Nutrition

Cal/Serving: 847
Daily Value: 42%
Servings: 8

Low-Carb
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat60g93%
Saturated26g132%
Trans0g0%
Carbs40g13%
Fiber4g16%
Sugars6g0%
Protein36g72%
Cholesterol165mg55%
Sodium833mg35%
Calcium124mg12%
Magnesium95mg24%
Potassium1469mg42%
Iron5mg28%
Zinc7mg45%
Vitamin A3664IU73%
Vitamin C21mg35%
Thiamin (B1)0mg28%
Riboflavin (B2)1mg36%
Niacin (B3)13mg67%
Vitamin B61mg45%
Folic Acid (B9)82µg20%
Vitamin B124µg67%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K19µg24%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Shepherd's Pie

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 pounds ground lamb
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 large onion, cut into 1/3-inch dice
  • 2 medium turnips, peeled and cut into 1/3-inch dice
  • 2 large carrots, cut into 1/3-inch dice
  • 2 large celery ribs, cut into 1/3-inch dice
  • 4 garlic cloves, minced
  • 1 tablespoon thyme leaves
  • 1/4 cup water
  • 2 tablespoons tomato paste
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 quart beef stock
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • One 3-inch rosemary sprig
  • 1 bay leaf
  • 2 thyme sprigs
  • Freshly grated nutmeg
  • 2 1/2 pounds baking potatoes, peeled and cut into 2-inch chunks
  • 3 large garlic cloves, halved
  • Salt and freshly ground pepper

Recipe Details

Prep
Cook
Total Time
Servings 8 servings