Red Meat Allergy Friendly Traditional Lamb Shepherd's Pie

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Traditional Lamb Shepherd's Pie

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-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

2 tbsp olive oil
1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 ½ lbs ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 cup dry red wine
1 cup low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup frozen peas
1 tbsp all-purpose flour
salt and pepper, to taste

Instructions

1
Place the potato chunks in a large pot, cover with cold salted water by at least 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 18–20 minutes. Drain thoroughly.
2
Return the drained potatoes to the pot and mash with the butter until no lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is smooth and holds its shape when spooned. Set aside.

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