Shepherd's Pie

Name: Shepherd's Pie (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 1.25 lb Ground Lamb; 1 cup Carrots-diced; 1/2 cup Parsnip-diced; 1 cup Peas-frozen; 1 Onion-diced; 3 cloves Garlic-minced; 1/2 cup Celery-diced; 2 tbsp All-Purpose Flour; 1 cup Beef Broth; 1/2 cup Dry Red Wine; 1 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 1 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Pepper Black; 2.5 lbs Yukon Gold Potatoes-peeled and quartered; 1/4 cup Heavy Cream; 3 tbsp Butter; Pepper Black

⏱1h 45m

👥6

🔥500 cal

Medium

🍽️British

A more flavorful Shepherd’s Pie featuring a red wine reduction in the sauce and a mix of root vegetables for added depth.

1.25 lb Ground Lamb

1 cup Carrots-diced

1/2 cup Parsnip-diced

1 cup Peas-frozen

1 Onion-diced

See all 21 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥500 cal

Medium

🍽️British

A more flavorful Shepherd’s Pie featuring a red wine reduction in the sauce and a mix of root vegetables for added depth.

#comfort food #dinner #ground lamb #potatoes #red wine

Instructions

Preheat oven to 375°F (190°C).
Brown the Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Onion, Carrots, Parsnip, and Celery to the skillet and cook until softened, about 7-10 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Gradually whisk in the Beef Broth, Tomato Paste, and Worcestershire Sauce. Add the Rosemary and Thyme. Bring to a simmer and cook until thickened, about 8-10 minutes.
Season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender, about 15-20 minutes. Drain and mash with Heavy Cream, Butter, Salt, and Pepper.
Pour the Lamb mixture into a 9x13 inch baking dish. Sprinkle the Peas over the top.
Spread the mashed Potatoes evenly over the Lamb mixture.
Bake for 25-30 minutes, or until golden brown and bubbly.

Ingredients

1.25 lb 570 g Ground Lamb
1 cup 150 g Carrots-diced
1/2 cup 75 g Parsnip-diced
1 cup 150 g Peas-frozen
1 1 medium Onion-diced
3 cloves 9 g Garlic-minced
1/2 cup 75 g Celery-diced
2 tbsp 30 mL All-Purpose Flour
1 cup 240 mL Beef Broth
1/2 cup 120 mL Dry Red Wine
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
Salt to taste
Pepper to taste Black
2.5 lbs 1130 g Yukon Gold Potatoes-peeled and quartered
1/4 cup 60 mL Heavy Cream
3 tbsp 45 mL Butter
Salt to taste
Pepper to taste Black

Equipment

Large Skillet
9x13 inch Baking Dish
Potato Masher
Large Pot

Instructions

Preheat oven to 375°F (190°C).
Brown the Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Onion, Carrots, Parsnip, and Celery to the skillet and cook until softened, about 7-10 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Gradually whisk in the Beef Broth, Tomato Paste, and Worcestershire Sauce. Add the Rosemary and Thyme. Bring to a simmer and cook until thickened, about 8-10 minutes.
Season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender, about 15-20 minutes. Drain and mash with Heavy Cream, Butter, Salt, and Pepper.
Pour the Lamb mixture into a 9x13 inch baking dish. Sprinkle the Peas over the top.
Spread the mashed Potatoes evenly over the Lamb mixture.
Bake for 25-30 minutes, or until golden brown and bubbly.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Shepherd's Pie

Shepherd's Pie

Ratings & Reviews

Comments

You May Also Like