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98% would make again

Shepherd's Pie

Tasty Team

Ingredients

for 12 servings

  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.5 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato (1.5 kg), cubed
  • ¼ cup unsalted butter (55 g), 1/2 stick
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)

Nutrition Info

  • Calories 655
  • Fat 40g
  • Carbs 34g
  • Fiber 2g
  • Sugar 4g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Ingredients

for 12 servings

  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.5 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato (1.5 kg), cubed
  • ¼ cup unsalted butter (55 g), 1/2 stick
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)

Nutrition Info

  • Calories 655
  • Fat 40g
  • Carbs 34g
  • Fiber 2g
  • Sugar 4g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

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