Shepherd’s Pie
Savory ground meat and hearty vegetables are simmered in a rich gravy, then topped with creamy mashed potatoes and baked until golden and bubbly. This classic comfort dish delivers warm, satisfying flavor perfect for cozy dinners any night of the week.
| Serving Size | 4 - 5 |
|---|---|
| Prep Time | 45 mins. |
| Cook Time | 30 mins. |
Ingredients
- 1 pound ground lamb
- 2 tablespoons oil
- 1 onion, peeled and chopped
- 1 parsnip, peeled and diced
- 2 tablespoons flour
- 1/2 cup beef stock
- 1/2 cup good quality chutney
- 1-2 tablespoons chopped fresh rosemary
- 2 pounds potatoes for mashing, peeled
- 2-3 tablespoons milk
- 1 cup grated tasty cheese
Preparation
- For the topping, cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if desired.
- Brown ground lamb in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.
- Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.
- Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if desired.
- Bake at 350° for about 30 minutes until golden and hot.
Shepherd’s Pie
Savory ground meat and hearty vegetables are simmered in a rich gravy, then topped with creamy mashed potatoes and baked until golden and bubbly. This classic comfort dish delivers warm, satisfying flavor perfect for cozy dinners any night of the week.
4 - 5
Prep: 45 mins.
Cook: 30 mins.
Preparation
- For the topping, cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if desired.
- Brown ground lamb in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.
- Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.
- Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if desired.
- Bake at 350° for about 30 minutes until golden and hot.
Ingredients
- 1 pound ground lamb
- 2 tablespoons oil
- 1 onion, peeled and chopped
- 1 parsnip, peeled and diced
- 2 tablespoons flour
- 1/2 cup beef stock
- 1/2 cup good quality chutney
- 1-2 tablespoons chopped fresh rosemary
- 2 pounds potatoes for mashing, peeled
- 2-3 tablespoons milk
- 1 cup grated tasty cheese
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