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English Shepards Pie Recipe

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This recipe for English Shepards Pie is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 lb. ground lamb (or substitute half with another ground meat)
1 c. beef or chicken broth
1 T. tomato paste
1 tsp. chopped fresh or dry rosemary
1 T. chopped Italian parsley
1 c. frozen peas
2 lbs. russet potatoes, peeled and cut into chunks
6 T. unsalted butter
1/2 c. milk (any fat content)
Kosher salt to taste
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Here is my favorite recipe. It is Shepherd's Pie and one of the reasons why it is a favorite, other than the taste, is that it reminds me of England (where i was born.) I believe Joerik is from Europe so he may already know this one, but maybe Tammy hasn't had it. Enjoy!

 

 

 

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