| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 cloves garlic, chopped
- 1 bay leaf
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
- 1 pound ground lamb
- 1 tablespoon dry mustard
- Kosher salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 1 tablespoon fennel seeds
- 1/2 cup canned tomato puree
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh sage
- 2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 335 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 54 mg |
| Sodium | 575 mg |
Reviews
What a delicious meal I made with this recipe. Looking forward to leftovers tonight!
My first time making it and my whole family loved it thanks Valerie keep it coming
Excellent recipe. I made this for my dad it’s 99. He usually doesn’t eat that much but he asked for seconds.
I was questioning some of the spices but they actually work really well with the lamb. I cut back a little on the tomato sauce and paste. I only use 3/4 of what was recommended.
It was very very good. I would highly recommend this
Omgosh just made this for my family. It was really awesome. Rave reviews from everyone.
Just a little note……the water that potatoes was cooked in….. save the water…..it makes the best gravy in the world instead of any kind of stock.
When I saw this episode I couldn’t wait to make this Sheppard’s pie! I followed the recipe and everything she did in the episode and it turned out delicious!!!!! My husband and kids loved it!!!! Thank you Valerie!!!
Delicious! I loved the lamb, it was very tender and tasty. I topped the lamb with cauliflower mash for a low carb version. It was perfect.
Loved it. Very different from original shepherds pie. Love Valerie’s different recipes
Followed the recipe exactly and everyone loved the result. Just the right combination of spices – I couldn’t find fresh mint at the grocery store (strange) so used dried – perfect. What a great flavor –
Congratulations to Valerie for realising that Shepherd’s Pie is made with lamb, not beef as other Foodnetwork chefs seem to believe. Cottage pie is the correct and traditional name for this recipe when made with beef.