Shepherd’s pie is a hearty and delicious dish that is perfect for a cold winter day. It is made with ground lamb, vegetables, and a creamy gravy, and it is topped with mashed potatoes. Here is a simple recipe for making shepherd’s pie:
- 1 pound of ground lamb
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 1 (10.75 ounce) can of condensed cream of mushroom soup
- 1/2 cup of beef broth
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 (16 ounce) bag of frozen peas
- 1 pound of potatoes, peeled and cubed
- 1/2 cup of milk
- 1/4 cup of butter
- 1/4 cup of grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet over medium heat, brown the ground lamb. Drain off any excess grease.
- Add the onion, carrots, and celery to the skillet and cook until softened.
- Stir in the diced tomatoes, cream of mushroom soup, beef broth, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Stir in the frozen peas.
- In a medium saucepan, cook the potatoes in boiling water for 10-15 minutes, or until tender. Drain and mash with the milk, butter, and Parmesan cheese.
- Spread the lamb mixture in a 9×13 inch baking dish. Top with the mashed potatoes.
- Bake for 20-25 minutes, or until the potatoes are golden brown.
- Serve hot.
Here are some additional tips for making shepherd’s pie:
- For a leaner dish, you can use ground turkey instead of ground lamb.
- To make the dish more flavorful, you can add in some chopped herbs, such as parsley, rosemary, or oregano.
- You can use beef broth or water.
- Serve shepherd’s pie with a side of green beans or corn for a complete meal.