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Shepherd’s pie

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Try cooking something new for dinner tonight. This shepherd’s pie will require you some time in the kitchen but the end result and the taste will be so worth it.



  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 lb. ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup lamb broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels


  • 1 ½ – 2 lb. potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese



  • Put oil in a big skillet and heat for two minutes at medium-high. Add the onions. Cook for 5 minutes while occasionally stirring.
  • Use a wooden spoon to mash up the ground lamb before adding it to the skillet. Add Salt, pepper, and the herbs parsley, rosemary, and thyme. Stirring regularly, cook the beef for 6 to 8 minutes or until it is browned.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Tomato paste and flour are added. Stir until all of the tomato paste has been thoroughly mixed.
  • Frozen corn, peas, and carrots are added along with the broth. The liquid is heated until it boils, then it is simmered. 5 minutes of simmering with periodic stirring.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.


  • In a big pot, add the potatoes. Potatoes are submerged in water. Water is brought to a boil. Simmer for a short while. Cook for 10-15 minutes, or until potatoes are soft to the fork.
  • In a colander, drain the potatoes. the potatoes back into the hot pot. In order to evaporate any remaining moisture, give the potatoes a minute to rest in the heated pot.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.


  • Into a 9×9 (or 7×11) inch baking dish, pour the lamb mixture. It should be dispersed evenly. On top of the meat, spoon the mashed potatoes. Spread with care to create a uniform coating.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.