Shepherd’s Pie


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Though the moniker is now also used to refer to a beef-based casserole topped with mashed potatoes, shepherd’s pie was traditionally made with lamb (from sheep herded by shepherds). Swap in ground beef and you have cottage pie, which appeared in British cookbooks as far back as the 18th century and was so titled because it was a humble home-cooked dish perfect for using up leftover meat and potatoes. Our version features thyme-infused mashed potatoes and parsnips spread over a meaty filling and finished under the broiler for a golden-brown top. Dig in!

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Yields:
4 serving(s)

Total Time:
45 mins

Cal/Serv:
622

  • 3/4 lb.

    Yukon gold potatoes, peeled and cut into 2-inch pieces

  • 8 oz.

    parsnips, peeled and cut into 1-inch pieces

  • 8

    sprigs fresh thyme plus 1 tsp. thyme leaves and more for sprinkling

  • Kosher salt and pepper

  • 2 tbsp.

    unsalted butter, at room temperature

  • 2 tbsp.

    olive oil

  • 1

    large onion, chopped

  • 3

    medium carrots (about 12 oz.), peeled and cut into 1/4-inch pieces

  • 2

    cloves garlic, pressed

  • 1 lb.

    lean ground lamb or ground beef (at least 90% lean)

  • 3 tbsp.

    tomato paste

  • 1/4 tsp.

    ground cinnamon

  • 1/2 c.

    stout beer

  • 1/2 tsp.

    beef bouillon base (we used Better Than Bouillon) 

  • 1/2 c.

    flat-leaf parsley, roughly chopped

Directions

NUTRITIONAL INFORMATION (per serving): About 497 cal, 27 g fat (10 g sat), 27 g pro, 585 mg sodium, 39 g carb, 7 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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