Shepherd's Pie

This shepherd’s pie recipe turned out so delicious I think it will become one of our staples! The flavors are warm and savory, it will bring you all sorts of comfort. You seriously need to try this recipe…

Ingredients;

  • 3 carrots, peeled + chopped

  • 1, 8oz bag frozen peas

  • 6 Yukon gold potatoes

  • 2 tbsp salted butter

  • 1/3 cup cream

  • 1/2 cup milk

  • 16 oz beef broth

  • 2 tbsp flour

  • Salt & Pepper to taste

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 2 tsp paprika

  • 1 tsp dried parsley

  • 1 tbsp maple syrup

Directions;

Boil potatoes until fork tender. Pre-heat oven to 425 degrees F. Heat skillet, melt butter and sauté chopped onions and carrots. Cook until onions are translucent and carrots are tender. Add 2 pounds of ground lamb and season generously with salt & pepper. Cook until browned, then add in garlic powder, onion powder, paprika and dried parsley. Drain about 3/4 of the fat from the meat and onion mixture. Add in frozen peas & 1 cup beef broth and cook for 3 minutes. Add in maple syrup (trust me it adds the perfect balance of flavor!) With the rest of the beef broth (about 1 cup) mix 2 tbsp flour to make a slurry. Add slurry to the meat mixture and cook for 3 minutes. Mash up tender potatoes and add milk, cream, butter, salt, pepper, and 1 tsp garlic powder. Next, put meat mixture into an oven safe pan and spread mashed potatoes on top. Bake pie for 20 minutes, then broil for 5 minutes to get a golden top. Let set on stovetop for 5 minutes before serving. Enjoy!

Feeds 4-6 people.

Sarah Emigh