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Learn how to make the most delicious and aromatic classic shepherd’s pie! This incredible potato and lamb casserole is made with a saucy ground lamb filling with peas, corn, carrots, red wine and Worcestershire sauce! Plus, fresh herbs such as thyme, rosemary and parsley add even more aroma and flavor! I top it off with creamy garlic and parmesan mashed potatoes. You’ll love this easy, classic dish for Easter, or any time you’re craving some delicious comfort food! Not a fan of lamb? Make this dish with ground beef instead.
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INGREDIENTS:
1 lb (454 g) ground lamb or beef
Cooking oil
Salt/Pepper
2 to 3 tbsp (43 g) salted butter
1 large onion, diced
3 medium carrots, diced
5 to 6 garlic cloves, minced
½ cup (67 g) frozen, thawed sweet peas
½ cup (82 g) canned corn, drained
1 tbsp (2 g) EACH, fresh chopped: fresh thyme, rosemary and parsley
1 tsp paprika
½ cup (120 ml) red wine, such as Cabernet
2 to 3 tbsp (30 – 45 ml) Worcestershire sauce
2 tbsp (28 g) tomato paste
¼ cup (60 ml) ketchup or tomato sauce
Salt/Pepper, to taste
3 tbsp (23 g) all-purpose flour
1 cup (240 ml) beef broth

For Mashed Potatoes:
5 to 6 medium potatoes, peeled and cubed
½ cup (113 g) salted butter
1 cup (90 g) grated Parmesan cheese
1 tsp garlic powder
1 tbsp (2 g) fresh chopped parsley
1 tsp fresh thyme
Salt, to taste

SUPPLIES:
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*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
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