Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 405.6
- Total Fat: 21.7 g
- Cholesterol: 108.1 mg
- Sodium: 332.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 7.1 g
- Protein: 19.2 g
View full nutritional breakdown of Shepherd's Pie calories by ingredient
View the original recipe for Cottage Pie
Introduction
You'll love this British classic! You'll love this British classic!Number of Servings: 4
Ingredients
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Potato Topping:
2 russet potatoes, peeled and diced
1/4 teaspoon salt
1 egg yolk
Filling:
12 ounces ground lamb
1 cup onions, diced
1/2 teaspoon black pepper
1 teaspoon thyme, dried
1 teaspoon chili powder
2 cups carrots, shredded
1 cup fresh green beans, chopped
1/2 cup frozen corn
2 tablespoons tomato paste
1 cup low-sodium vegetable or chicken stock
Tips
Cottage pie and shepherd's pie are popular British meals. What's the difference? Both contain meat and vegetables and are topped with mashed potatoes; however, cottage pie contains beef, and shepherd's pie contains lamb.
Directions
Preheat oven to 375 degrees Fahrenheit.
Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.
While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the lamb is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.
Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
Serves 4.
Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.
While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the lamb is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.
Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
Serves 4.
Member Ratings For This Recipe
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SHELBYGIRL13
.. If you do not eat meat, there is a great product known as ' Meatless Crumbles' and it could be substituted for the meat in this recipe.I omit the corn, and use peas instead, also add nutmeg and crushed red pepper flakes.I also make the topping with HALF mashed cauliflower/half potatoes. Its GREAT - 3/15/14
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SHARONSOWN
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CHICKEYBABE_
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GIMLEY77
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NAOMI_ACOSTA
