Shepherd’s Pie

Source: The Wholesome Dish

INGREDIENTS

• 2 lb russet potatoes, peeled
• 2 Tbs olive oil
• 1 cup diced yellow onion
• 1 lb ground lamb
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 Tbs worcestershire sauce
• 2 garlic cloves, minced
• 2 Tbs flour
• 2 Tbs tomato paste
• 1 cup beef broth
• 1 cup frozen peas & carrots
• 1/2 cup frozen corn kernels
• 8 Tbs butter, room temperature
• 2/3 cup whole milk, hot
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup shredded parmesan cheese

DIRECTIONS

• In a large pot, cover the potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife, about 25 minutes.
• While the potatoes are boiling, heat the olive oil in a large skillet, add the onions, and cook until translucent, about 5 minutes.
• Add the ground lamb, parsley, rosemary, thyme, and salt and pepper to taste. Stir until combined and break up the lamb. Cook until the meat is browned, about 6 to 8 minutes.
• Add the worcestershire sauce, garlic, flour, and tomato paste. Stir until well combined and cook for an additional minute.
• Lastly, add the beef broth and frozen veggies. Bring the mixture to a boil, then lower heat to a simmer for 5 minutes, stirring occasionally.
• Remove from heat and set aside.
• Preheat the oven to 400 degrees F.
• Drain the boiled potatoes and use the beaters of a hand mixer to break them up a little. Then, with the mixer on low speed, drizzle in the hot milk until potatoes are creamy.
• Add the butter one Tbs at a time and increase mixing speed to medium to make them light and fluffy.
• Stir in the garlic powder, salt, pepper, and parmesan cheese.
• Pour the meat into a 9×9 (or 7×11) baking dish and spread it into an even layer. Top with an even layer of mashed potatoes.
• Bake uncovered for 25 to 30 minutes.