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Recipe for Garden-Fresh Shepherd’s Pie
Experience comfort in every bite with this Garden-Fresh Shepherd’s Pie. Ground lamb is sautéed with onions, carrots, peas, and garlic, then simmered with tomato paste, thyme, and parsley for a savory filling. Topped with creamy mashed potatoes and baked to golden perfection, this dish is a warm and hearty meal that celebrates fresh, wholesome ingredients.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Entrees
Ingredients
Scale
- 1 pound ground lamb (or beef)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup garden peas
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 cup beef or vegetable broth
- 2 pounds potatoes, peeled and boiled
- 4 tablespoons butter
- 1/4 cup milk
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground lamb over medium heat until browned. Drain excess fat.
- Add the onion, carrots, peas, and garlic to the skillet and cook until softened.
- Stir in the tomato paste, thyme, parsley, and broth. Simmer for 10 minutes, allowing the flavors to meld.
- In a separate bowl, mash the boiled potatoes with butter, milk, salt, and pepper.
- Spoon the lamb mixture into a baking dish and spread the mashed potatoes on top.
- Bake for 25-30 minutes, until the top is golden brown and bubbling.
- Cool slightly before serving.
Notes
Serving Suggestions
Enjoy with a side of roasted Brussels sprouts or a fresh garden salad.
Pair with a pint of Irish ale for a true pub experience.
Leftovers make an even better lunch the next day!
