When it comes to deciding what to cook, lately I have been absolutely out of ideas. So, last Friday, I decided to make what I thought the husband would enjoy, and shepherd’s pie came to mind. When Noah saw all the potatoes, he got his hopes up that I was going to make latkes, but in the end, both of us were pleasantly surprised at how soothing and perfect the shepherd’s pie turned out. I also added mushrooms to the mashed potatoes, which I wholeheartedly recommend!
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 large celery, chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup beef or chicken broth
- 1 tablespoon ketchup
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon oregano
- 2 pounds yukon potatoes, peeled and cut into chunks
- 3/4 cup mushrooms, quartered
- 3 tablespoons unsalted butter
- 1/4 cup milk
- 1/4 cup sour cream
- salt and pepper to taste
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, celery and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes.
4. Pour the mixture into a pie pan or other dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, mushrooms, milk, sour cream and salt.
7. Spread them over the meat mixture.
8. Bake until golden, 30 to 35 minutes.