Shepherd's Pie

You can never have too many European recipes, so give Shepherd's Pie a try. For $1.69 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 18g of protein, 31g of fat, and a total of 448 calories. This recipe serves 8. 364 people were glad they tried this recipe. A mixture of tomato paste, fresh corn kernels, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!), Irish Cottage Pie | Shepherd's Pie, and Shepherd’s Pie for similar recipes.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

2 carrots, peeled and diced small

1 cup chicken broth

1 egg yolk

2 tablespoons all-purpose flour

1/2 cup fresh or frozen corn kernels

2 cloves garlic, minced

1 1/2 pounds ground lamb

1/4 cup half-and-half

3/4 teaspoon kosher salt

1 teaspoon kosher salt

1 cup chopped onion

1/2 cup fresh or frozen English peas

2 teaspoons freshly chopped rosemary leaves

1 1/2 pounds russet potatoes

1 teaspoon freshly chopped thyme leaves

2 teaspoons tomato paste

2 ounces unsalted butter

1 teaspoon Worcestershire sauce

Equipment:

sauce pan

tongs

microwave

colander

oven

frying pan

glass baking pan

spatula

wire rack

Cooking instruction summary:

Watch how to make this recipe. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

 

Step by step:


1. Watch how to make this recipe.

2. Peel the potatoes and cut into 1/2-inch dice.

3. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

4. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.

5. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

6. Preheat the oven to 400 degrees F.

7. While the potatoes are cooking, prepare the filling.

8. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.

9. Add the garlic and stir to combine.

10. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.

11. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

12. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

13. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

14. Remove to a cooling rack for at least 15 minutes before serving.


Nutrition Information:

Quickview
446k Calories
18g Protein
31g Total Fat
24g Carbs
10% Health Score
Limit These
Calories
446k
22%

Fat
31g
48%

  Saturated Fat
13g
84%

Carbohydrates
24g
8%

  Sugar
3g
4%

Cholesterol
104mg
35%

Sodium
706mg
31%

Get Enough Of These
Protein
18g
36%

Vitamin A
2450IU
49%

Vitamin B12
2µg
34%

Vitamin B3
6mg
34%

Selenium
18µg
27%

Vitamin B6
0.5mg
25%

Phosphorus
235mg
24%

Zinc
3mg
24%

Potassium
728mg
21%

Vitamin C
14mg
18%

Vitamin B2
0.28mg
16%

Vitamin B1
0.25mg
16%

Manganese
0.32mg
16%

Iron
2mg
15%

Folate
50µg
13%

Magnesium
50mg
13%

Copper
0.24mg
12%

Vitamin K
12µg
12%

Fiber
2g
11%

Vitamin B5
1mg
11%

Vitamin E
1mg
8%

Calcium
55mg
6%

Vitamin D
0.33µg
2%

covered percent of daily need
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Food Trivia

In Kentucky, it is illegal to carry an ice cream cone in your back pocket.

Food Joke

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