shepherd's pie
ingredients
- for the meat & veggie base:
- •1 lb ground lamb
- •1 small onion, finely chopped
- •2 carrots, diced
- •2 cloves garlic, minced
- •1–2 tbsp olive oil
- •1 tsp dried thyme
- •1 tsp dried rosemary
- •2 tbsp tomato paste
- •1 tbsp worcestershire sauce (optional)
- •1/2 cup chicken broth
- •salt and pepper, to taste
- •1/2 cup green beans or peas
- •for the mashed potato topping:
- •2 lbs potatoes, peeled and cubed
- •2–3 cloves garlic, sautéed or roasted
- •3–4 tbsp butter
- •1/4–1/2 cup warm chicken broth or starchy potato water
- •1 egg yolk
- •salt and pepper, to taste
- optional: fresh chopped parsley:
- •optional topping extras:
- •olive oil drizzle
- •paprika or cracked black pepper
- •2–4 tbsp grated parmesan or clean cheese (if tolerated)
instructions
boil potatoes in salted water until tender. drain, reserving some cooking water. mash the potatoes with sautéed garlic, butter, salt, and pepper. gradually mix in warm broth until the potatoes are creamy. pour in the egg yolk quickly to incorporate for added richness and browning. set aside. heat olive oil in a skillet over medium heat. onions and carrots for 5–7 minutes until softened. garlic, thyme, and rosemary; cook for an additional minute. the ground lamb, cooking until browned. season with salt and pepper. in tomato paste and worcestershire sauce (if using), and cook for 2–3 minutes. pour in chicken broth and let the mixture simmer until thickened, about 5–10 minutes. remove from heat and stir in green beans or peas. transfer the meat mixture to a baking dish. spoon the mashed potatoes over the top, spreading gently to cover. create texture with a fork by making swirls or ridges. drizzle with olive oil and sprinkle with cheese or paprika, if desired. preheat the oven to 400°f (200°c). cook for 25–30 minutes until golden and bubbling. for a crispier top, broil for an additional 2–3 minutes at the end.