Shepherd's Pie
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, large (1)
- Italian parsley (1 tablespoon)
- Onion, large (1)
- Peas, frozen (1 cup)
- Rosemary, fresh or dry (1 teaspoon)
- Russet potatoes (2 pounds)
- Meat
- Ground lamb (1 pound)
- Canned Goods
Beef or chicken broth (1 cup)- Tomato paste (1 tablespoon)
- Cooking & Baking
- Kosher salt (1)
- Vegetable oil (1 tablespoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Milk (1/2 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2007 (5 years ago).
10 people saved this recipe.
