Shepherd’s Pie

Shepherd’s Pie


Potatoes (Russet) 2 lbs, peeled & cubed
Vegetable Oil 1 tbsp.
Unsalted Butter 6 tbsp.
Milk 1/2 cup
Salt & Pepper To taste
Onion 1, chopped thin
Carrot 1, peeled & chopped
Ground Beef or Lamb 1 pound
Chicken / Beef Stock 1 cup
Tomato Paste 1 tbsp.
Rosemary 1 teaspoon
Parsley 1 tbsp.
Peas 1 cup

To begin, put potatoes in a pot of salted water, bring to a boil. Cook for 35 minutes or until soft enough to put a fork through, drain water.

Shepherd’s Pie

Mash potatoes along with butter, milk, salt, pepper. Set aside.

In a large cast iron pan, heat oil over medium-high heat.

Add the onion, carrot and meat (of your choice: lamb or beef) to the pan. Cook until browned, 8-10 minutes.

Drain the fat from the pan.

Preheat oven to 375°F.

Add stock, tomato paste, herbs to pan. Simmer until thickened, about 10-15 minutes, then add in peas.

Place meat mixture into about a large baking dish, then set aside.

Spread mashed potatoes over the top of meat mixture.

Crosshatch the top of potatoes with a fork.

Bake until golden, about 30 to 35 minutes.

Enjoy this warm Shepherd’s Pie!

Shepherd’s Pie


30 min



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