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Shepherd's Pie | What's For Dinner

Ingredients

1.5 lbs ground lamb

For the topping

2 lbs russet potatoes, peeled and cubed4 tbsp unsalted butter1/2 cup milk

Instructions

1

Boil potatoes in salted water for 15 minutes until tender. Drain, then mash with butter, milk, and 1/2 tsp salt until smooth.

2

While potatoes cook, brown the lamb in a large oven-safe skillet over medium-high heat for 6-8 minutes. Drain excess fat, leaving about 1 tbsp.

3

Add onion and carrots to the lamb. Cook 5 minutes. Add garlic and tomato paste, cook 1 minute. Pour in broth, Worcestershire, and thyme. Simmer 8 minutes until thickened. Stir in peas.

4

Preheat oven to 400F. Spread mashed potatoes over the lamb filling, creating peaks with a fork for extra crispiness.

Tip: Start from the edges and work inward to create a seal that prevents the filling from bubbling over.

5

Bake for 20-25 minutes until the top is golden and the filling is bubbling around the edges. Rest 10 minutes before serving.

Nutrition per Serving

520kcal

Calories

32g

Protein

42g

Carbs

24g

Fat

6g

Fiber

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Shepherd's Pie

Ingredients

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Instructions

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