Shepherd's Pie
Thick meaty stew topped with creamy mashed potatoes and baked until golden brown and crispy on top.
Servings: 4
Calories: 573kcal
Ingredients
- 1 pound lean ground lamb or beef
- 1 stalk celery, finely diced
- 1 medium carrot, diced
- ½ medium onion, finely diced
- 1 large clove garlic, crushed
- 2 Tbsp flour
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- ¾ cup frozen peas
- salt and pepper to taste
Potato Topping
- 2½ - 3 cups mashed potatoes
- ¼ cup sour cream
- 2 Tbsp milk
- pinch of salt
Instructions
- Sauté ground lamb until some fat is released. Add diced carrot, onion and celery and cook until meat is browned and vegetables are golden and softening. Add minced garlic during last minute of cooking. Drain any extra fat reserving about 2 Tbsp in the pan.
- Sprinkle flour over meat mixture and cook, stirring for a few minutes to make sure flour is cooked. Add beef broth and simmer until thickened, about 5 minutes.
- Add Worcestershire sauce and Ketchup. Taste and season with salt and pepper.
- Rinse and drain frozen peas and add to meat mixture. Pour into a wide baking dish.
- Combine mashed potatoes with sour cream and milk. Heat if necessary to soften. Season with salt if desired. Use hand mixer for extra creamy potatoes. Spoon over meat mixture and spread evenly to edges. Use a fork to score criss cross pattern in potatoes to make peaks.
- Bake at 350° in the centre of the oven for 40-45 minutes until filling is bubbling and top is slightly browned.
Notes
Nutrition information based on ground lamb, regular fat sour cream and 2% milk.
Nutrition
Calories: 573kcal | Carbohydrates: 37.8g | Protein: 25.2g | Fat: 35.4g | Saturated Fat: 14.2g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 13.6g | Trans Fat: 0.7g | Cholesterol: 93.4mg | Sodium: 1768mg | Potassium: 949mg | Fiber: 4.5g | Sugar: 8g