Ingredients: |
Ingredients: Meat filling:
2 teaspoon olive oil
1 chopped onion
2 carrots, peeled and diced small
2 cloves of garlic, minced
1 1/2 lbs. ground lamb (I substitute ground beef sometimes)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon flour
2 teaspoon tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoon chopped rosemary leaves
2 teaspoon chopped thyme leaves
1 cup frozen peas
Potato topping:
1 1/2 lbs. potatoes, peeled and cubed
1/4 cup half and half
2 tablespoon butter
1 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk
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Directions: |
Directions:Place peeled, cubed potatoes into a saucepan filled with water over high heat bring to boil. Simmer until cooked, drain and mash. Add rest of potato topping ingredients to potatoes and mix all together. Set aside.
Pre-heat oven to 400 degrees.
While potatoes are boiling prepare meat filling. Place oil in a 12" saute' pan over medium heat, add onions and carrots cook until slightly tender about 4 minutes.
Add garlic and ground meat, salt and pepper, cook until browned about 4 minutes.
Sprinkle flour over meat mixture, toss to coat, cook 1 minute, add tomato paste, chicken broth, Worcestershire, rosemary, thyme.
Bring to boil, simmer with cover on for 10 minutes, add peas to mixture. Place meat mixture into a 11x7 glass baking dish (spray dish with cooking spray).
Top with mashed potatoes, smooth out with spatula. Place into oven on a cookie sheet (to catch any spills)
Bake 25 minutes take out of oven and let sit 15 minutes to cool before serving. Enjoy! |
This recipe for Shepherd's Pie is from