Shepherd’s Pie

2017-11-30T22:00:43+00:00 November 30th, 2017|

Shepard’s Pie is classic comfort food and it’s great now that the weather has turned cold. There’s nothing complicated or surprising in this recipe, it’s as you’ve always seen. We recommend using lamb, but you can substitue with another ground meat if you desire.


  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute 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


  1. Preheat oven to 375°F.
  2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  3. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt. Spread them over the meat mixture, then crosshatch the top with a fork.
  4. Bake until golden, 30 to 35 minutes.
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