Shepherd’s Pie

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  • Each serving
  • 410cal
  • 16g fat (8g sat)
  • 75mg chol
  • 300mg sodium
  • 45g carb
  • 6g fiber
  • 7g sugars
  • 23g protein


  • 2 pounds Yukon gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground lamb
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon fennel seeds
  • 1/4 cup chopped fresh parsley


Preheat oven to 375° F.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain; run through a food mill, ricer or mash. Stir in butter and milk; season with salt and pepper. Keep warm.

Heat oil in a skillet over medium heat. Add onions, carrots and garlic; cook, until soft, about 7 minutes. Add lamb and cook until no longer pink, 8 to 10 minutes. Drain the fat.

Stir in tomato paste, Worcestershire sauce, peas, fennel seeds and parsley; season with salt and pepper.

Transfer lamb mixture to an ovenproof dish. Spread potatoes over the top and crosshatch with a fork. Bake until golden, 30 to 35 minutes.

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