Paula's Kitchen By Request: No-Fuss Shepherd's Pie

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is leaner and lower in fat, while beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its unsaturated fats, while margarine can be cheaper.

Welcome back to Paula's Kitchen; today we're making Shepherd's Pie.

Chop 1 onion and 3 carrots into coarse pieces.

Boil 2 pounds of red potatoes until soft for mashing.

Heat 1 tablespoon of oil in a skillet.

Saute the chopped onion and carrots for about 5 minutes until they soften, not browning them.

Crumble 1 pound of ground lamb into the skillet with the softened vegetables and turn the heat to medium-high to brown the lamb.

After about 10 minutes, drain any excess liquid from the lamb mixture.

Add 2 tablespoons of tomato puree and a generous dash of Worcestershire sauce to the lamb mixture and cook for a couple of minutes.

Pour in 2 cups (500 milliliters) of beef stock and bring to a simmer.

Cover and simmer for 20 minutes, then uncover and simmer for another 20 minutes to reduce the liquid.

Mash the boiled potatoes with milk and butter until smooth while the lamb simmers.

Spread the lamb mixture in a baking dish and top with the mashed potatoes, smoothing it out.

Use a fork to create texture on the potato topping.

Preheat the oven to 350°F (180°C).

Bake the assembled Shepherd's Pie in the oven for about 25-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens