Lamb Shepherd's Pie

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 ½ potato large or 923g

• Garlic

  Raw

  3 clove or 9g

• Bay leaf

  Spices

  ⅓ tbsp, crumbled or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 cup chopped or 128g

• Worcestershire sauce

  1 tsp or 6g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  1 cup, shredded or 113g

• Ground lamb

  Raw

  16 oz or 454g

• Mixed vegetables

  Frozen, unprepared

  1 cup or 225g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Organics Chicken Broth

  Meijer

  1 cup or 235g

• Rosemary

  Fresh

  2 tsp or 1g

• Thyme

  Fresh

  1 tsp or 0.8g

Directions

1. Preheat oven to 400 degrees F. Place the peeled potatoes in a pot along with one whole peeled garlic clove. Cover the potatoes with plenty of water.
2. Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cooks for 25-30 minutesuntill fork tender.
3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
5. Drain the cooked potatoes; reserve the whole garlic clove that cooked with them. Mash the potatoes and softened garlic clove with milk and butter (or vegan milk and butter substitutes) until smooth and creamy. Season with salt and pepper to taste.
6. Recipe inspired by: https://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2-1942900

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