Shepherd's Pie

With Lamb, Carrots, Peas and Potato

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

The Shepherd’s Pie is an amazing hearty dish of meat that is topped with a crust of mashed potatoes. Originally called a cottage pie, named after a modest home for rural workers, the potato was added to this popular Irish dish back in 1791 after being introduced as an affordable crop for the poor. The term Shepherd’s Pie didn't pop up until 1877 and was called that because it was primarily made of lamb or mutton. Although not necessary, it can also be made a day ahead and reheats very nicely.

In Your Box (serves 2)

  • 0 oz. Carrots
  • 0 Yellow Onion
  • 0 Russet Potatoes
  • 0 Garlic Cloves
  • Info
    0 oz. Grated Parmesan Cheese
  • 0 Ground Lamb
  • 0 Parsley Sprigs
  • Info
    ⅓ oz. Butter
  • 0 Rosemary Sprigs
  • Info
    0 fl. oz. Cream
  • 0 Beef Stock
  • 0 volume Tomato Paste
  • 0 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
    950
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Cook the Potatoes
    1

    Cook the Potatoes

    Peel potato and cut into 1 inch pieces. Place into sauce pan then cover with cold water. Lightly season water with a pinch of salt and bring to a boil. Reduce heat to medium and allow to cook for approximately 15-20 minutes or until potatoes are tender when pierced with a fork. Drain water from potatoes and remove from pan.

  • Step 2 - Make the Mash
    2

    Make the Mash

    Place sauce pan back on the stove with the heat turned off and then add butter and half of the cream. Place potatoes back into pan and begin to mash with a large fork or wooden spoon. Use reserved cream if needed to smooth out the mixture and add moisture to it. Season with a pinch of salt and pepper then keep covered for later use.

  • Step 3 - Prep the Veggies
    3

    Prep the Veggies

    Peel the carrot and onion then dice into ¼ inch cubes. Finely chop the garlic and rosemary. Lastly, remove parsley leaves from the stem, then chop and reserve for garnish. Pre-heat oven to 400 degrees for the fifth step.

  • Step 4 - Make the Filling
    4

    Make the Filling

    Pre-heat saute pan on medium high then add 1 tsp oil. Once hot, add ground lamb and begin to brown. Once the meat has cooked 2-3 minutes, add carrots, onions, garlic and rosemary. Cook for 3-4 minutes then add beef stock. Once that comes to a simmer, check carrots for tenderness and add peas then toss until they are hot for approximately 1 minute.

  • Step 5 - Prepare the Dish
    5

    Prepare the Dish

    Remove the dish from heat. Give the mashed potatoes a good mix before covering the filling. Evenly coat the top of the filling in the pan until you can no longer see the filling. Sprinkle with parmesan cheese. Place into oven and allow cheese to brown slightly.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    With a towel, remove pan from the oven. Allow it to sit for a few minutes before scooping out each portion. Garnish with parsley. Carefully scoop out each portion so as not to disturb the potato crust and place into a pasta bowl.