Recipe Info Josh's World Famous Shepherd's Pie

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By headhusband

Easy

Fairly cheap

An excellent one dish meal.

Prep

Cook

For 4 Person(s)

2.5 lb(s) Potatoes,Russet
0.75 cup(s) Half & Half
6 Tbsp(s) Butter, unsalted
1 tsp(s) Kosher Salt
0.5 tsp(s) Black Pepper, ground
2 ea Egg Yolk
2 Tbsp(s) Oil, Canola
1 cup(s) Onion, chopped
2 ea Carrots, diced and chopped small
2 clove(s) Garlic, minced
2 lb(s) Lamb, ground
1 tsp(s) Kosher Salt
0.5 tsp(s) Black Pepper, ground
3 Tbsp(s) Flour, All Purpose
1 Tbsp(s) Tomato Paste
1 cup(s) Chicken Broth, low sodium
1 tsp(s) Worcestershire Sauce
2 tsp(s) Rosemary, chopped
1 tsp(s) Thyme, chopped
0.75 cup(s) Corn, preferably fresh
0.75 cup(s) Peas

Cook the potatoes and mash. Add the warmed half & half and melted butter. Add salt and pepper. Mash in yolk until well mixed.
Heat oil over medium-high heat. Saute the carrots and onions. Add garlic and saute 2 minutes.
Add the lamb, salt and pepper. Cook to brown the lamb.
Preheat the oven to 400º F.
Sprinkle the meat with the flour and toss to coat. Add the chicken broth, tomato paste, worstershire, rosemary, thyme and stir to combine.
Bring to a boil, reduce heat to low, cover and simmer for 10-12 minutes to slightly thicken the sauce.
Add corn and peas to the mixture. Spread the mixture into a 11x7 in baking dish. Top with the mashed potatoes.
Bake on the middle oven rack for 25 minutes.
Remove from oven and allow to rest for 15 minutes.

Josh's World Famous Shepherd's Pie