Shepherd's Pie

Ingredients for Shepherd's Pie

• 1 tablespoon vegetable oil

• 1 large onion, peeled and chopped

• 1 large carrot, peeled and chopped

• 450g lamb mince (or substitute half with another mince)

• 240ml beef or chicken broth

• 1 tablespoon tomato paste

• 1 teaspoon chopped fresh or dry rosemary

• 1 tablespoon chopped Italian parsley

• 1 cup frozen peas

• 900g russet potatoes, peeled and cut into chunks

• 6 tablespoons unsalted butter

• 120ml milk (any fat content)

• Kosher salt to taste

How to make Shepherd's Pie

1. Preheat oven to 191°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.