Shepherds Pie

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 1 large carrot peeled and chopped
  • 1 parsnip peeled and chopped
  • Mushroom chopped
  • 1 pound ground lamb
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp rosemary
  • 1 tbsp chopped parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes peeled and cut into chunks
  • 6 tbsp unsalted butter
  • 1/2 cup milk
  • Kosher salt

Instructions

Preheat oven to 375F

In a large pan heat oil medium-high heat.

Add onion, carrot, parsnip, and meat.  Cook until browned 8-10 min

Drain the fat and add the broth, tomato paste and herbs.  Simmer 10 min and add the peas.

Pour the mixture into a 1 ½ quart baking dish, set aside

Boil potatoes 20 min until tender.  Mash the potatoes with butter, milk and salt

Spread them over the meat mixture.  Crosshatch the top with a fork.

Bake until golden 30 to 35 min