Tasty Thursdays: Shepherd’s Pie

After my first visit to London, I returned home and cooked Shepherd’s Pie almost every week! I couldn’t get enough of it. It’s quite simple to make and very tasty.

Here’s a recipe I found on epicurious.com

Ingredients

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

Instructions

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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