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!

Shepherd’s Pie

  • 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.