Recipes

Shepherd’s Pie

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Shepherd's Pie

Shepherd's Pie

amanda

Equipment

  • - Deep Skillet

  • - Cast Iron Skillet

  • - Casserole Dish with Lid

  • - Bake-Proof Meat Press

  • - Ovenproof Ramekin or Pie Plate

  • - Silicone Spatula

  • - Food Processor with Slicing Blade

  • - Silicone Measuring Cup Set

  • - Dutch Oven

  • - Instant Read Thermometer

  • - Food Photography Lightbox (optional)

Ingredients

  • 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)

  • Kosher salt to taste

Instructions

1

Instruction 1

Preheat oven to 375°F.
2

Instruction 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

Instruction 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

Instruction 4

Pour the mixture into a 1 1/2-quart baking dish; set aside.
5

Instruction 5

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6

Instruction 6

Mash the potatoes with the butter, milk, and salt.
7

Instruction 7

Spread them over the meat mixture, then crosshatch the top with a fork.
8

Instruction 8

Bake until golden, 30 to 35 minutes.
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