Shepherd's pie was something I would occasionally make. One of the great comfort foods; divine on a cold, rainy Vancouver afternoon. I would always use ground beef and wasn't too concerned about making it healthy. Now that I have kids, I try to pack lots of nutrients into meals.
I found this recipe by Alton Brown online and tweaked it a bit. I used ground turkey instead of lamb, a half cup of 1 % milk instead of the half-and-half, only 3 tablespoons of butter and doubled the peas and corn.
It was an excellent shepherd's pie recipe. Delicious and healthy! It had tons of veggies and nothing processed. The use of fresh herbs made all the difference. Definitely worth a try.
For the potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
For the meat filling:
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Preheat the oven to 400 degrees F.
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.
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.