INGREDIENTS
- 2 pounds (1kg) ground lamb
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 3 tbsp olive oil
- 4 tbsp (30) flour
- 1/2 tsp salt
- 1/2 black pepper
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp tomato paste
- 2 cups beef broth
- 7oz (200g) carrots
- 7oz (200g) peas (fresh or frozen)
- 3.5 pounds (1.5kg) potatoes
- 1 tbsp butter
- 1/2 cup (120ml) milk
- 1/4 cup (25g) cheddar cheese
- 1/2 tsp salt
- 1/2 black pepper
- egg yolk
For the meat mixture:
For the puree:
DIRECTIONS
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture. 8. Bake 20-25 minutes. or until mashed potato is golden brown.
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My girlfriend and I made this yesterday. It turned out very well, but we substituted beef for the lamb and definitely didn't get lean enough meat, so we ended up having to put it in bowls. Despite this, the flavor was really on point, and I think the addition of rosemary and thyme really help to bring the other flavors together. Awesome recipe!
ReplyThis recipe is devious and easy to make its a meal on its own, the leftovers are easily reheated very happy
ReplyI agree - this is fabulous! We also used ground beef in lieu of the lamb and it was so good. I'm planning on making it again. Thank you.
ReplyThis is a wonderful version. I made it tonight and it was by far the best shepherds pie I have ever made
ReplyOMGGG I didn't have flour but corn starch works the same in a pinch. The cheddar does really make a difference in the potato puree. Also recommend using russet potato so when baked it smells like fried potato! Thank you for this recipe
ReplyInstead of using 2 cups of beef broth I did 1 and 1 cup of dry red wine. Instead of adding both herbs together, the thyme to the sauce and the rosemary to the mash. Instead of cooking the onion first, i cooked the dice carrots first becausre is a root veg... 2 c onion 2 c carrots 2 peas
ReplyIt was very useful to my son but presenting it was hard.
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