This is a nice simplified version of a traditional English style Shepherd's pie. The steps can easily be separated between adult and child steps to allow plenty of things for the child to do to get their "feet wet" in the kitchen. Have fun with it together and enjoy a nice hearty meal at the end !
Boil the potatoes:
Peel the potatoes. Using the knife, cut each potato in half crosswise. Lay each half flat side down on the board and cut in half again. Put the quartered potatoes in the large saucepan. Add enough water to cover the potaotes by 1 inch. Add 1 teaspoon salt. Cover the saucepan and place it over medium-high heat. Bring the water to a boil. Boil the potatoes until they are tender when pierced with a knife, about 15 minutes.
Mash the potaotes:
Set a colander in the sink. Ask an adult to help you pour the potatoes into the colander. Let the potatoes drain. Pour the milk into a small saucepan and add the butter. Set the saucepan over low heat until the butter melts. Put the potatoes back into the large pan. Using a potato masher, start mashing, adding the milk mixture a little at a time. Keep mashing and adding milk until the potatoes are smooth and creamy. Season with salt and pepper, cover, and set aside.
Dice the Carrots:
One at a time, put the peeled carrots on the cutting board and, using a knife, cut off the stem end. Cut each carrot crosswise into 3 pieces. Cut each carrot piece in half lengthwise. Then, lay each piece flat side down and cut in half lengthwise again. You'll have 24 sticks in all. A few at a time, stack the sticks into a pile. Hold the stack of sticks together with one hand. With your other hand, cut the sticks crosswise into small cubes.
Halve the onion:
Put the onion on the cutting board. Using the knife, cut the onion in half through the stem end and peel off the skin. Put an onion half flat side down on the cutting board. Use one hand to hold the onion at the stem end. With the knife tip pointed toward the stem end, cut 1/4-inch slices. Do not cut through the stem end. (The uncut section helps keep the onion together as you cut.)
Dice the onion:
Turn the knife blade so it is parallel to the cutting board. Cut the onion horizontally into 1/4-inch slices. As before, do not cut through the stem end. Finally, cut the onion crosswise to make small cubes, or dice.
Cook the vegetables:
Preheat the oven to 375 deg F. Get an adult to help you now. Set the saute pan over medium heat. Pour the olive oil into the pan. Let the oil heat for 1 minute. Add the carrots and onion to the saute pan. Cook, stirring frequently with the wooden spoon, until the carrots and onions are soft and the onions look clear instead of white, about 10 minutes.
Cook the lamb:
Add the lamb and thyme to the saute pan and cook, stirring with the wooden spoon to break up any large clumps, until the meat is no longer pink. Sprinkle the flour over the meat and cook , stirring, for 1 minute. Add the beef broth and tomato paste. Stir well. Turn the heat down to low, cover the saute pan, and cook, stirring occasionally, until the mixture is slightly thickened and the flavors are blended, about 15 minutes.
Assemble the pie:
Ask an adult to help you remove the saute pan from the heat. Using a rubber spatula, scrape the lamb mixture into the baking dish and spread evenly. Use the rubber spatula to spread the mashed potatoes in a thick, even layer over the lamb mixture. Put the pie dish in the oven and bake until the lamb and potatoes are heated through and the top is turning a golden brown. (If your potatoes are freshly made and warm to start with, this should take about 15 minutes. If they are cold, it may take 25-30 minutes.) Serve right away.
The authentic way to make this dish is to use lamb. If lamb is unavailable, however, you may substitute with beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 484 | ||
Calories from Fat: 209 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 65.7mg | 20 % | |
Sodium 1209.4mg | 42 % | |
Potassium 1477.4mg | 39 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 43.6g | ||
Protein 22.1g | 32 % | |
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: 484
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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