Andria's Sheppards Pie Recipe

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Andria's Sheppards Pie
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Ingredients
1
Count
Nutrition
1279
Calories
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Ingredients:

Directions:

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  8. Ingredients
  9. For the potatoes:
  10. /2 pounds russet potatoes
  11. /4 cup half-and-half
  12. Ounces unsalted butter
  13. /4 teaspoon kosher salt
  14. /4 teaspoon freshly ground black pepper
  15. Egg yolk
  16. For the meat filling:
  17. Tablespoons canola oil
  18. Cup chopped onion
  19. Carrots, peeled and diced small
  20. Cloves garlic, minced
  21. /2 pounds ground lamb
  22. Teaspoon kosher salt
  23. /2 teaspoon freshly ground black pepper
  24. Tablespoons all-purpose flour
  25. Teaspoons tomato paste
  26. Cup chicken broth
  27. Teaspoon Worcestershire sauce
  28. Teaspoons freshly chopped rosemary leaves
  29. Teaspoon freshly chopped thyme leaves
  30. /2 cup fresh or frozen corn kernels
  31. /2 cup fresh or frozen English peas
  32. Directions
  33. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  34. Preheat the oven to 400 degrees F.
  35. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  36. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1278.87 Kcal (5354 kJ)
Calories from fat 938.75 Kcal
% Daily Value*
Total Fat 104.31g 160%
Cholesterol 331.06mg 110%
Sodium 267.57mg 11%
Potassium 1006.77mg 21%
Protein 77.1g 154%
Iron 9.1mg 50%
Calcium 72.6mg 7%
Amount Per 100 g
Calories 282 Kcal (1181 kJ)
Calories from fat 207 Kcal
% Daily Value*
Total Fat 23g 160%
Cholesterol 73mg 110%
Sodium 59mg 11%
Potassium 222mg 21%
Protein 17g 154%
Iron 2mg 50%
Calcium 16mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.3
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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