Shepherd’s Pie
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Source: Only Recipes
Ingredients
- tablespoons kosher salt, plus more for seasoning
- pounds russet potatoes, peeled and quartered
- tablespoons unsalted butter
- whole milk
- shredded aged white Cheddar
- Freshly ground black pepper
- small yellow onion, diced small
- medium carrots, peeled and diced small
- garlic, minced
- sprigs fresh thyme
- inch sprigs fresh rosemary
- pounds lean ground beef
- pounds ground lamb
- tomato paste
- tablespoon all-purpose flour
- beef stock
- fresh parsley, chopped