Great-Aunt Agatha's Winter Vegetable Shepherd's Pie

Name: Great-Aunt Agatha's Winter Vegetable Shepherd's Pie (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 lb Carrots-peeled and diced; 1 lb Potatoes-Yukon Gold, peeled and cubed; 1/2 lb Parsnips-peeled and diced; 1/2 lb Sweet Potatoes-peeled and diced; 1 cup Frozen Peas; 1 medium Onion-diced; 2 cloves Garlic-minced; 1 lb Ground Lamb; 2 tbsp All-Purpose Flour; 2 1/2 cups Beef Broth; 1 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 1 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/4 cup Red Wine; Pepper Black -ground; 1/2 cup Milk; 4 tbsp Butter; 1/4 cup Parmesan Cheese-grated; Pepper Black -ground

⏱1h 45m

👥6

🔥480 cal

Medium

🍽️Holiday

A refined version of the classic shepherd's pie, featuring a richer sauce, a blend of root vegetables, and a parmesan-infused mashed potato topping.

1 lb Carrots-peeled and diced

1 lb Potatoes-Yukon Gold, peeled and cubed

1/2 lb Parsnips-peeled and diced

1/2 lb Sweet Potatoes-peeled and diced

1 cup Frozen Peas

See all 22 ingredients ↓

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⏱1h 45m

👥6

🔥480 cal

Medium

🍽️Holiday

A refined version of the classic shepherd's pie, featuring a richer sauce, a blend of root vegetables, and a parmesan-infused mashed potato topping.

#Shepherd's Pie #Winter #Comfort Food #Vegetables

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Lamb over medium-high heat. Drain off any excess grease.
Add the diced Onion and minced Garlic to the skillet and cook until softened, about 5 minutes.
Add the diced Carrots, Parsnips, and Sweet Potatoes to the skillet and cook for another 5 minutes.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom.
Sprinkle the All-Purpose Flour over the vegetables and meat, stirring to coat. Cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, Dried Rosemary, and Dried Thyme. Bring to a simmer and cook until the sauce has thickened, about 15 minutes.
Stir in the Frozen Peas and season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender. Drain and mash with Milk, Butter, and Parmesan Cheese until smooth. Season with Salt and Pepper to taste.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the Mashed Potato Topping evenly over the meat and vegetable mixture.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

Ingredients

1 lb 450 g Carrots-peeled and diced
1 lb 450 g Potatoes-Yukon Gold, peeled and cubed
1/2 lb 225 g Parsnips-peeled and diced
1/2 lb 225 g Sweet Potatoes-peeled and diced
1 cup 150 g Frozen Peas
1 medium 150 g Onion-diced
2 cloves 6 g Garlic-minced
1 lb 450 g Ground Lamb
2 tbsp 30 mL All-Purpose Flour
2 1/2 cups 600 mL Beef Broth
1 tbsp 15 mL Tomato Paste
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Dried Rosemary
1/2 tsp 2.5 mL Dried Thyme
1/4 cup 60 mL Red Wine
Salt To taste
Pepper To taste Black -ground
1/2 cup 120 mL Milk
4 tbsp 60 g Butter
1/4 cup 30 g Parmesan Cheese-grated
Salt To taste
Pepper To taste Black -ground

Equipment

Large Skillet
9x13 inch Baking Dish
Large Pot
Potato Masher

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Lamb over medium-high heat. Drain off any excess grease.
Add the diced Onion and minced Garlic to the skillet and cook until softened, about 5 minutes.
Add the diced Carrots, Parsnips, and Sweet Potatoes to the skillet and cook for another 5 minutes.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom.
Sprinkle the All-Purpose Flour over the vegetables and meat, stirring to coat. Cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, Dried Rosemary, and Dried Thyme. Bring to a simmer and cook until the sauce has thickened, about 15 minutes.
Stir in the Frozen Peas and season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender. Drain and mash with Milk, Butter, and Parmesan Cheese until smooth. Season with Salt and Pepper to taste.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the Mashed Potato Topping evenly over the meat and vegetable mixture.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.