Shepherd's Pie
This comforting Shepherd's Pie brings together layers of savory lamb and vegetables, topped with creamy mashed potatoes and baked to golden perfection. A hearty and satisfying dish that is perfect for a cozy family dinner or special occasion meal.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 1½ carrots, finely chopped
- 1½ pounds ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 cup beef, lamb or chicken stock, warmed
- Salt and pepper, to taste
- 1 recipe
- (or 4 cups prepared mashed potatoes)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, until soft but not browned.
- Increase the heat to high, add the lamb, and cook until it is well-browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season with salt and pepper, and simmer for 15 to 20 minutes, or until the stock is mostly (but not completely) evaporated.
- Transfer the meat mixture to a 1½-quart casserole dish. Cover with the mashed potatoes. Brush the top of the mashed potatoes with the melted butter. Bake for 50 minutes, or until evenly browned on top. Leftovers can be stored in the refrigerator for up to 4 days.
Cook Time
50M
Prep Time
PT45M
Yield
4 to 6 servings
Nutrition
- Calories: 564 kcal
- Carbohydrate Content: 36 g
- Protein Content: 29 g
- Fat Content: 40 g
- Saturated Fat Content: 16 g
- Cholesterol Content: 114 mg
- Sodium Content: 163 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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