Makes 6 servings
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped parsley
- 1 cup fresh/frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
Can also use beans or another vegetable protein.
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the butter, milk, and salt.
Spread them over the meat mixture, then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes.
Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won’t dirty another dish.