Shepherd's Pie

Sue Stone

By
@Bayhill

Posted for Culinary Quest - Ireland


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4 to 6
Prep:
45 Min
Cook:
1 Hr 45 Min
Method:
Bake

Ingredients

3 medium
russet potatoes (1-1/2 lbs.), peeled and cut into 1" pieces
5 Tbsp
butter, divided
1/2 c
milk
1 tsp
salt, divided
1/2 tsp
black pepper, divided
2 medium
onions, chopped
2 medium
carrots, finely chopped
1/2 tsp
dried thyme
1-1/2 lb
ground lamb
3 Tbsp
tomato paste
1 Tbsp
worcestershire sauce
1-1/2 c
beef broth, reduced sodium
1/2 c
frozen peas

Step-By-Step

1Preheat oven to 350ºF. Spray a 1-1/2 quart baking dish with nonstick cooking spray.
2Place potatoes in large saucepan; add cold water to cover by 2". Bring to a boil over medium-high heat; cook 16 to 18 minutes or until tender. Drain potatoes; return to saucepan.
3In a small saucepan, heat milk over medium-high heat until hot. Add 3 Tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until butter is melted. Pour milk mixture into saucepan with potatoes; mash until smooth. Set aside.
4Melt remaining 2 Tablespoons butter in a large nonstick skillet over medium heat. Add onions, carrots and thyme; cook 8 to 10 minutes or until vegetables are softened but not browned, stirring occasionally. Add lamb; cook over medium-high heat 4 minutes or until no longer pink. Drain excess fat. Return skillet to heat; cook lamb 5 to 6 additional minutes or until lamb is lightly browned. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute. Transfer mixture to prepared baking dish.
5Spread mashed potatoes in an even layer over the lamb mixture; use spatula to swirl potatoes or fork to make crosshatch design on top.
6Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: UK/Ireland