Description
This recipe will blow you away with it’s tangy, spicy flavor. Meat and potatoes never tasted so good!
Ingredients
- FOR THE MASHED POTATO TOPPING:
- 2 pounds Yukon Gold Potatoes
- 4 Tablespoons Butter
- ¼ cups Vegetable Broth, Or More As Needed
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 2 Egg Yolks, Lightly Beaten
- FOR THE LAMB PIE FILLING:
- 1 Tablespoon Safflower Or Canola Oil
- 1 cup Chopped Sweet Onion
- 1 cup Chopped Carrots
- 1 pound Ground Lamb
- 1 teaspoon Worcestershire Sauce
- 2 cloves Minced Garlic
- 3 Tablespoons Tomato Paste
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Dried Crushed Rosemary
- 3 Tablespoons All-purpose Flour
- 2 cups Beef Broth
- 1 cup Frozen Sweet Peas
Preparation
Wash, peel, and chop the potatoes and place them into a pot so that they are submerged in water. Bring to a boil and boil for 10 to 15 minutes until they are beginning to fall apart. Drain and place in a mixing bowl. Add butter and allow to melt. Add vegetable broth, salt, and black pepper. Beat until fluffy and then mix in egg yolks. If potatoes seem dry, add a little more vegetable broth, keeping in mind you want them slightly more firm than mashed potatoes are typically served.
On the stovetop, over medium-high heat, heat oil and sauté onions, carrot, and lamb until the lamb is cooked through. While lamb is cooking, break it apart with a spoon.
Once the lamb is cooked through add the Worcestershire sauce, minced garlic, and tomato paste. Cook 1 minute. Stir in spices and flour and cook 1 more minute. Slowly pour in the beef broth while continuously stirring and bring to a simmer. Remove from the heat and stir in the frozen peas.
Pour lamb pie filling into a 2 1/2 quart baking dish and cover with an even layer of the mashed potatoes. Cook in a 425ºF oven for 20–25 minutes or until shepherd’s pie is bubbling and potatoes are beginning to turn golden brown. Allow dish to sit for 5 minutes before serving.
