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Shepherd's Pie
Shepherd's Pie is a cozy, old-fashioned casserole made from ground lamb, mashed potatoes and everyday vegetables. This layered meat and potatoes pie, is easy to make, especially with leftover mashed potatoes on hand.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4
Calories: 59826 kcal
Course:
Main Course
Cuisine:
British
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots peeled and chopped into ½" pieces
- 2 stalks celery peeled and chopped into ½" pieces
- 1 cup yellow onion peeled and chopped into ½" pieces
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- 1½ teaspoons chopped fresh thyme
- 1½ teaspoons chopped fresh rosemary
- 1 pound ground lamb
- 1½ tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- ¾ cup low-sodium beef broth or chicken broth
- pinch ground nutmeg optional
- 2 tablespoons chopped parsley
- ¾ cup frozen peas
- 3 cups mashed potatoes
- 2 teaspoons butter cut into small pieces
Instructions
- Preheat the oven to 400° F
- Heat a large skillet over medium-low to medium heat. Add 1 tablespoon olive oil. Tilt the pan to coat the bottom. Add the 2 medium carrots, 2 stalks celery, 1 cup yellow onion, ½1 teaspoon kosher salt. Stir to combine and cover the skillet. Sweat the vegetables for 10-12 minutes until they're softened, but not browned.
- Add ½1 teaspoon black pepper, 1½ teaspoons chopped fresh thyme, 1½ teaspoons chopped fresh rosemary, heat and stir for one minute until fragrant.
- Increase the temperature to medium-high and add 1 pound ground lamb. Break the lamb apart with a wooden spoon or the back of a fork. Cook until the meat is browned and fragrant.
- Drain all but 1 tablespoon of excess fat from the browned lamb.
- Sprinkle with 1½ tablespoons all-purpose flour and cook, stirring constantly for one minute until the meat is coated and slightly pasty.
- Stir in 1 teaspoon Worcestershire sauce, ¾ cup low-sodium beef broth, a pinch ground nutmeg, the remaining ½ teaspoon of kosher salt and black pepper. Cook and stir until the sauce thickens slightly into a gravy-like consistency.
- Stir in 2 tablespoons chopped parsley, and ¾ cup frozen peas. Transfer the lamb mixture to a 1½ quart casserole dish and spread into an even layer.
- Dollop 3 cups mashed potatoes over the lamb mixture and spread it evenly over the casserole with a spoon or spatula. Sprinkle the top with dots of butter and bake for 30-35 minutes until the shepherd's pie is heated through. Serve.
Cup of Yum
Nutrition Information
Calories
598.26kcal
(30%)
Carbohydrates
50.77g
(17%)
Protein
26.08g
(52%)
Fat
32.59g
(50%)
Saturated Fat
13.47g
(67%)
Polyunsaturated Fat
2.73g
Monounsaturated Fat
14.01g
Trans Fat
0.08g
Cholesterol
88.16mg
(29%)
Sodium
854.58mg
(36%)
Potassium
1148.49mg
(33%)
Fiber
6.75g
(27%)
Sugar
6.64g
(13%)
Vitamin A
5670.47IU
(113%)
Vitamin C
56.77mg
(63%)
Calcium
75.51mg
(8%)
Iron
3.46mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 59826
% Daily Value*
| Calories | 598.26kcal | 30% |
| Carbohydrates | 50.77g | 17% |
| Protein | 26.08g | 52% |
| Fat | 32.59g | 50% |
| Saturated Fat | 13.47g | 67% |
| Polyunsaturated Fat | 2.73g | 16% |
| Monounsaturated Fat | 14.01g | 70% |
| Trans Fat | 0.08g | 4% |
| Cholesterol | 88.16mg | 29% |
| Sodium | 854.58mg | 36% |
| Potassium | 1148.49mg | 24% |
| Fiber | 6.75g | 27% |
| Sugar | 6.64g | 13% |
| Vitamin A | 5670.47IU | 113% |
| Vitamin C | 56.77mg | 63% |
| Calcium | 75.51mg | 8% |
| Iron | 3.46mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.