Shepard's pie is another classic comfort food and one of my favorites. Most people tend to make it with ground meat, and I've specified that in the recipe for simplicity, but I highly recommend using left overs from a leg of lamb if you have it - chop the meat up and top with leftover gravy, too, if you've got it!
1 tbsp vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb
1 cup beef or chicken broth
1 tbsp tomato paste
1 tsp chopped fresh or dry rosemary
1 tbsp chopped Italian parsley
1 cup frozen peas
2 lbs. russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk
Kosher salt to taste
- Heat oven to 375°F
- Heat oil in a large skillet
- Add onion, carrot, and meat - cook until meat is browned, 8 to 10 minutes.
- Drain fat and add broth, tomato paste, and herbs. Simmer until juices thicken, about 10 minutes
- Add peas.
- Pour mixture into a 1 1/2-quart baking dish - set aside.
- Bring potatoes to a boil in salted water - cook until tender (about 20 minutes) and drain.
- Mash potatoes with butter, milk & salt.
- Spread mashed potatoes over meat mixture - crosshatch top with a fork
- Bake 30 to 35 minutes until top is golden brown