Shepherd's Pie
Serves: 8
Prep + Cook Time: One hour, 30 minutes
Calories: 355 per serving
Ingredients:
For the potatoes:
1 1/2 pounds russet potatoes
1/4 c. half-and-half
2 oz unsalted butter
3/4 tsp kosher salt
1/4 tspfreshly ground black pepper
For the meat filling:
2 tbsp canola oil
1 c. chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 lbs ground lamb (you can also use ground beef or a combination of the two)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce (or more, to taste— I like more!)
2 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
You can add 1/2 c. each of corn and peas, I don’t add this as I don’t like them
Directions:
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Spread evenly into an 8x8-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.