top of page

Shepherd's Pie

['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 Italian parsley', '1 cup 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']

1. Preheat oven to 375°F.
2. 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.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page