Shepherd's Pie (Lamb and Potatoes)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Cut the yellow potatoes into similar sizes and place in salted water with smashed garlic. Simmer on low until tender but not falling apart.

In a large pot, sauté the ground lamb until well browned and remove excess fat.

Add the diced onion to the browned lamb and reduce heat to low, allowing the onion to cook for about ten minutes.

Once the potatoes are tender, drain them well and add butter and half and half cream. Smash and mix until smooth, adjusting consistency with more half and half as needed. Taste for salt and adjust if necessary.

In the pot with the lamb, add dried thyme and rosemary, then add flour and cook for a few minutes.

Pour in the dry red wine and add diced carrots, minced garlic, tomato puree, chicken broth, and chopped parsley. Allow to simmer for fifteen minutes to thicken and reduce.

Stir in Worcestershire sauce, taste, and adjust salt and pepper as needed. Finally, add thawed frozen peas.

In a casserole dish, place the meat filling and press to distribute evenly. Pipe the mashed potatoes on top and smooth with a spatula.

Preheat the oven to 350 degrees and bake for 45 minutes, placing a sheet pan under the casserole dish to catch any overflow.

Remove from the oven and sprinkle with white cheddar and/or parmesan cheese. Broil on low until the top is browned nicely.

Sprinkle with chopped parsley and allow to cool for thirty minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens