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Shepherd's Pie
Ingredients
3/4 lb.
Yukon gold potatoes
8 oz.
parsnips
8 sprigs
fresh thyme
Kosher salt
Spices and Seasonings
2 tbsp.
unsalted butter
2 tbsp.
olive oil
1
large onion
3
medium carrots
2 cloves
garlic
1 lb.
lean ground lamb
3 tbsp.
tomato paste
1/4 tsp.
ground cinnamon
1/2 c.
stout beer
1/2 tsp.
beef bouillon base
1/2 c.
flat-leaf parsley
Instructions
1
While vegetables cook, heat broiler. Heat oil in cast-iron skillet on medium. Add onion and cook, covered, stirring occasionally, 3 minutes.
2
Add carrots and cook, covered, until just tender, 5 to 6 minutes. Stir in garlic, then add lamb and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
3
Stir in tomato paste, cinnamon, and 1/2 teaspoon salt and pepper; cook 1 minute. Stir in beer and water, then bouillon base; simmer until thickened, about 3 minutes. Fold in parsley and thyme leaves.
4
Spread potatoes over lamb and sprinkle with additional thyme. Broil until golden brown, 2 to 4 minutes.
Notes
Nutrition Facts
(per serving)
Calories:
497 calories
Servings:
4 servings
Carbohydrates:
39 g
Fat:
27 g
Fiber:
7 g
Protein:
27 g
Sugar:
7 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes