BHA & BHT Free Easy Shepherd's Pie

Total time1 hr 20 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 1-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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4 tbsp unsalted butter
½ cup whole milk, warmed
½ tsp salt
¼ tsp black pepper

For the filling

1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 ½ lbs ground lamb
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup low-sodium chicken broth
1 tbsp all-purpose flour
1 cup frozen peas
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
2
Return the drained potatoes to the pot and mash with the butter until no large lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Set aside.

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