Shepherd’s Pie
       

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Shepherd’s Pie is a traditional British peasant dish, but it sure is delicious to be so cheap to make. It’s a great way to use up leftover veggies in the fridge. It’s certainly not limited to carrots, potatoes, and onions. In fact, I meant to add peas, but forgot at the last minute. >.<

This recipe was found at Epicurious.com and altered slightly to my liking.

To make a medium casserole’s worth of shepherd’s pie (4 servings, or 2 servings if you eat as much of it as my husband did), you will need:

  • 1 tbs vegetable oil
  • 1 large onion, chopped
  • 2 medium to large carrots, chopped.. sliced.. whichever you please
  • 1 lb ground lamb (ground beef would work, or a combination of the two… but the lamb is amazing)
  • 1c beef or chicken broth
  • 1 tbs tomato paste
  • 3 tbs chopped fresh herbs (I used a combination of rosemary, thyme, and parsley)
  • 1c frozen peas (don’t be like me, and forget)
  • 2lbs russet potatoes, cubed and peeled if you want (I also included some odd Yukon Gold potatoes, just to use them up)
  • 6 tbs unsalted butter
  • 1/2c milk
  • salt and pepper to taste

Start by cubing the potatoes and filling a large pot with enough water to cover them by 2 inches. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes.

While the potatoes are cooking, preheat the oven to 375 degrees F and heat the oil over medium-high heat in a large saute pan.

Chop your onions and carrots….

and add them to your saute pan.

Add the ground lamb to the pan as well.

Cook until browned, 8 to 10 minutes.

In the meantime, chop your herbs.

There. Nice and brown and delicious. You may need a weapon to fight off any nearby men.

Also, drain the fat from the pan.

Add the broth, …

… tomato paste, and herbs to the pan. I was illiterate and added too much tomato paste, but it turned out good anyway. Just fair warning as to why my photos look so tomato-ey with only 1 tbs of tomato paste called for in the recipe. It’s cause I have the attention span of a bird. >.>

Pour the lamb/veggie mixture into a fairly deep casserole dish.

Your potatoes should be tender by now. Go ahead and drain them and place the potatoes in a large bowl. Please note that I’m lazy and didn’t peel them. I happen to like the texture of the skins.. and hey, it’s extra fiber. That’s my story, and I’m sticking to it.

Mash up the potatoes and add the butter, milk, and salt. Spread the potato mixture over the meat mixture, and bake for 30 to 35 minutes.

It should be nice and golden and ridiculously delicious looking, like this. ^

If you just don’t know when to leave well enough alone, like me, grate some cheese over the top and add some more chopped herbs. (I used asiago cheese- it was fantastic!)

Pop the dish back into the oven for 5-10 minutes, just long enough to melt the cheese.

Mmmm. Helloooo there.

I hope you enjoy this hearty meal as much as we did! I think this is my husband’s favorite recipe of all the ones I have posted so far, except maybe for the alfredo pasta. He said it was a tossup.

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