Shepherd's Pie Dinner Recipe

This comforting winter dinner can easily be made all in one fry pan.

Recipe by: Nick Anderson of @forkinpancakes

INGREDIENTS

Filling:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 lb. ground lamb
• 2 tbsp Worcestershire sauce
• 3 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Pinch of nutmeg
• 1 tsp sea salt
• 1/2 tsp cracked pepper
• 2 tbsp all-purpose flour
• 1 1/2 cup beef bone broth
• 1 cup frozen peas
• 3/4 cup frozen corn

Topping:

• 4 large russet potatoes, peeled and cut into chunks
• 1/2 cup heavy whipping cream
• 1/4 cup butter, melted
• 1 tsp sea salt

INSTRUCTIONS

1. Heat a nonstick pan over medium-high heat and add olive oil and onions. Sauté for 5 minutes. Add the garlic and cook for 30 seconds more.
2. Add the carrots and cook for another 5 minutes. Transfer the vegetables to a plate.
3. In the same pan over medium-high heat, add the ground lamb and break up with a wooden spoon. Add in the veggies and continue cooking until lamb is browned, about 10 minutes.
4. To the lamb and veggie mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, nutmeg, salt and pepper. Stir to combine. Sprinkle with flour, then stir into the meat mixture until fully combined, cooking for a couple minutes.
5. Add the beef bone broth and cook for 3 to 5 minutes until most of the liquid is absorbed. Stir in the frozen peas and corn. Remove from heat and let cool while working on the potatoes.
6. Place potatoes in a saucepan with a dash of sea salt and enough water to cover the potatoes by an inch and cook 15 minutes until potatoes are fork tender. Drain.
7. Preheat oven to 375 degrees F.
8. Place potatoes in a stand mixer and mix on low speed until potatoes are almost mashed. Add in heavy whipping cream, butter, and sea salt.
9. Spread evenly on top of shepherd’s pie filling, spreading to the edges and leaving large swirls on top.
10. Bake for 45 minutes until hot all the way through and the mashed potatoes are browned on top. Let cool for 10 to 15 minutes and then serve. Enjoy!