Shepherd’s Pie with Fall Vegetables
Farmhouse Shepherd's Pie is a rustic Irish casserole with ground lamb, gravy, and veggies topped with a cheddar mash --- it's the ultimate comfort food.
Servings: 6 servings
Ingredients
- 1 pound good quality ground lamb
- olive oil
- 1/2 large yellow onion, peeled and diced
- 1 parsnip, peeled and diced
- 1 turnip, peeled and diced
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 15 oz can beef broth
- 1 bouillon cube of your choice, I used a mushroom stock cube, dissolved in a tiny bit of boiling water
topping
- instant mashed potatoes
- 1/2 cup grated Irish cheddar cheese
Instructions
- Set oven to 350F
- Lightly coat the bottom of a 10" skillet with olive oil, I used my cast iron skillet. Brown the lamb, breaking it apart as it cooks. Put the lamb in the casserole dish.
- In the same pan saute the onion for a few minutes, and then add the parsnip and turnip. Saute for a few minutes, then add a splash of broth, and cover to let them steam until just barely tender. Remove them to the casserole dish as well.
- Make the gravy in the same skillet...melt the butter and add the flour, stir to combine and cook for a few minutes, just until it starts to turn light brown. Add the broth and the bouillon and stir until the gravy thickens. Add salt and black pepper to taste.
- Pour the gravy over everything in the casserole and give it a good stir. Cover loosely with foil and set in the oven while you make the mashed potato topping.
- Make 6 servings of the mashed potatoes according to the box directions. Add the cheese when you add the dried potatoes to the liquid.
- Spread or pipe the potatoes onto the top of the skillet. Put back in the oven for about 20-30 minutes until everything is hot and bubbly and the potatoes have started to brown. You can put the casserole under the broiler for more color if you like.
Notes
- If you don't see ground lamb in the meat case, ask the butcher, mine ground some up fresh for me. In a pinch you can use ground beef.
- If you like you can add some fresh herbs into the mixture before topping it with the potatoes. Parsley, thyme, or sage would be good choices.
Nutrition
Calories: 309 kcal · Carbohydrates: 9 g · Protein: 17 g · Fat: 23 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 75 mg · Sodium: 561 mg · Potassium: 201 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 211 IU · Vitamin C: 9 mg · Calcium: 97 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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