Family-Friendly Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I saw this recipe in Cookie magazine...it's wonderful. I use buffalo meat and it comes out great. This is comfort food at its finest. Ingredients:
1 tablespoon vegetable oil |
1 large onion, peeled and chopped |
1 large carrot, peeled and chopped |
1 lb ground lamb (or substitute half with another ground meat) |
1 cup beef broth or 1 cup chicken broth |
1 tablespoon tomato paste |
1 teaspoon rosemary |
1 tablespoon chopped italian parsley |
1 cup frozen peas |
2 lbs russet potatoes, peeled and cut into chunks |
6 tablespoons unsalted butter |
1/2 cup milk (any fat content) |
kosher salt |
Directions:
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.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
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