Deconstructed Shepherd’s Pie Lamb (Impression)
Sautéed lamb, tender vegetables, and fluffy mashed potatoes layered with savory gravy and herbs.
# Liste des ingrédients:
→ Filling
01 -
2 tablespoons vegetable oil or unsalted butter
02 -
450 grams ground lamb or beef
03 -
1 cup diced onion
04 -
1 cup diced carrot
05 -
2 cloves garlic, finely chopped
06 -
2 tablespoons tomato paste
07 -
2 tablespoons all-purpose flour or gluten-free alternative
08 -
240 millilitres beef broth
09 -
1 tablespoon Worcestershire sauce or gluten-free alternative
10 -
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
11 -
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
12 -
2 bay leaves (optional)
13 -
1 cup green peas
14 -
Salt and freshly ground black pepper, to taste
→ Topping
15 -
4 cups hot mashed potatoes
# Étapes de préparation:
01 -
Heat oil or butter in a large sauté pan over medium-high heat. Add ground lamb or beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7 to 10 minutes. Drain excess fat, reserving approximately 2 tablespoons in the pan. Set the cooked meat aside.
02 -
Add onion and carrot to the pan with the reserved fat. Cook over medium heat, stirring regularly, until vegetables are softened, approximately 5 to 7 minutes.
03 -
Add chopped garlic and tomato paste to the vegetables. Stir to combine, then sprinkle the flour over the mixture. Mix thoroughly and cook for 1 minute, allowing the flour to absorb.
04 -
Pour in beef broth and stir, scraping the bottom of the pan. Return the cooked meat to the pan along with Worcestershire sauce, rosemary, thyme, and bay leaves. Bring mixture to a simmer.
05 -
Reduce heat slightly and simmer until sauce has thickened, about 5 to 7 minutes. Remove bay leaves and discard.
06 -
Stir peas into the meat mixture. Adjust seasoning with salt and pepper. Spoon the hot filling over mashed potatoes and serve immediately.
# Informations complémentaires:
01 -
For a lighter option, substitute mashed cauliflower for the potato topping.