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Suggest a better descriptionLightly grease a 6-cup baking dish and set aside.
Preheat the oven to 450 degrees.
Melt 2 tablespoons of the butter in a large sauté pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, strirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until stating to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Cook potatoes until tender, about 10 minutes. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
Remove the bay leaf. Spoon meat into a oven-proof dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10-15 minutes.
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 412 | ||
Calories from Fat: 203 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 65.7mg | 20 % | |
Sodium 1942.3mg | 67 % | |
Potassium 1545.6mg | 41 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 34.5g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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