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Classic Shepherd’s Pie

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Ingredients

Adjust Servings:
1 1/2 pounds Russet Potatoes
1/4 cup 10% Cream
2 oz Unsalted Butter
3/4 tsb Kosher Salt
1/4 tsp Black Pepper
2 tsp Peanut Oil
1 Yellow Onion
2 Carrot
2 Cloves Garlic
1 1/2 pounds Ground Lamb
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp All-Purpose Flour
2 tsp Tomato Paste
1 cup Chicken Stock
1 tsp Worcestershire
2 tsp Fresh Rosemary
1 tsp Fresh Thyme
1/2 cup Corn
1/2 cup English Peas

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Classic Shepherd’s Pie

A sumptuous Classic Shepherd's Pie made with lamb and fresh ingredients.

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    Ingredients

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    A sumptuous Classic Shepherd’s Pie made with lamb and fresh ingredients. If you like Shepherd’s Pie, this recipe is for you. All the fresh ingredients blend very well together. The fresh rosemary and thyme makes all the difference. Family and friends will enjoy this recipe for sure. I hope you will enjoy this Classic Shepherd’s Pie recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below. Enjoy!

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    Steps

    1
    Done

    Mince your garlic. Chop your onion. Peel and dice your carrots. Chop the rosemary and thyme. Set aside

    2
    Done

    Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

    3
    Done

    Preheat the oven to 400 degrees F.

    4
    Done

    While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

    5
    Done

    Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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