Shepherd's Pie
A dish that gets its character from mealy/floury potatoes and onions.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1⅓ lb of mealy/floury potatoes (g)
- 2 onions
- 2 carrots
- 4 tablespoons (tbsp.) of oil
- 1¾ lb minced lamb
- 3½ oz frozen peas
- 2 tbsp. of tomato paste/puree
- 1¼ cups beef stock (ml)
- 1 tbsp. of sweet or smoked paprika
- 1 oz butter
- ⅞ cup milk
- 1 pinch of nutmeg
Make it lactose-friendly
- 30 g of butter → plant butter, ghee (mostly lactose-free), or olive oil
- 200 ml of milk → lactose-free milk, oat milk, or almond milk
Steps
- Peel potatoes, cut into cubes and boil in saltwater for 20 minutes. Peel the onions and carrots and cut into small cubes.
- Heat the oil in a pan and fry the minced meat until crumbly. Add the onions, carrots and peas. Add the tomato paste and beef stock. Stir well and season with paprika, pepper and salt.
- Drain potatoes and mash with butter. Add milk, season with nutmeg and stir until creamy.
- Preheat the oven to 200°C. Grease a casserole dish with butter, put the minced meat in it and spread the mashed potatoes on it with a piping bag. Put the dish in the oven for 30-40 minutes.
Nutrition (estimated, per serving)
| Calories | 383 |
|---|---|
| Protein | 23.7 g |
| Fat | 23.3 g |
| Carbs | 21.1 g |
| Fiber | 3.2 g |
| Sodium | 97 mg |
Source
based.cooking (community recipes, public domain) — unlicense