Irish Shepherd's Pie
Mouth-watering ground lamb and vegetables blanketed in a layer of creamy mashed potatoes – what more could you want? Maybe seconds!
Ingredients
- 2 pounds ground lamb
- 1 large onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup frozen peas and carrots
- 2 pounds russet potatoes peeled and cut into chunks
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- In a large skillet, heat a bit of oil over medium heat. Add the onion and garlic, and cook until soft.
- Add the ground lamb, breaking it up with a spoon. Cook until browned.
- Stir in the tomato paste, Worcestershire sauce, salt, and pepper. Cook for 2 minutes.
- Sprinkle flour over the meat and stir. Add beef broth and bring to a simmer. Cook until slightly thickened, about 5 minutes.
- Stir in the frozen peas and carrots. Remove from heat.
- For the mashed potatoes: Boil the potatoes until tender, about 15 minutes. Drain and return to the pot.
- Add milk, butter, garlic powder, salt, and pepper to the potatoes. Mash until smooth.
- Spread the meat mixture in a baking dish. Top with the mashed potatoes, smoothing the surface.
- Bake for 30-35 minutes, or until the potatoes are golden and the edges are bubbling.
- Let rest for 10 minutes before serving.
Nutrition
Calories: 470kcalCarbohydrates: 27gProtein: 23gFat: 30gSaturated Fat: 14gSodium: 552mgFiber: 3g
Tried this recipe?Let us know how it was!