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Shepherd's Pie

    1 tablespoon vegetable oil
    1 large onion, peeled and chopped
    1 large carrot, peeled and chopped
    1 pound ground lamb (or substitute half with another ground meat)
    1 cup beef or chicken broth
    1 tablespoon tomato paste
    1 teaspoon chopped fresh or dry rosemary
    1 tablespoon chopped Italian parsley
    1 cup frozen peas
    2 pounds russet potatoes, peeled and cut into chunks
    6 tablespoons unsalted butter
    1/2 cup milk
    Kosher salt to taste

  Preheat oven to 375F. In a large saute pan over medium-high heat,
 heat the oil, then add the onion, carrot, and meat. Cook until
 browned, 8 to 10 minutes. Drain the fat and add the broth, tomato
 paste, and herbs. Simmer until the juices thicken, about 10 minutes,
 then add the peas. Pour the mixture into a 1 1/2-quart baking dish;
 set aside.

  Meanwhile, bring the potatoes to a boil in salted water. Cook until
 tender, about 20 minutes; drain. Mash the potatoes with the butter,
 milk, and salt. Spread them over the meat mixture, then crosshatch
 the top with a fork. Bake until golden, 30 to 35 minutes.