Classic Shepherds Pie with a Potato and Buttermilk Crust

Rated 4.4/5 based on 10 customer reviews
  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hr
  • Servings: 4

Ingredients (13)

  • 2 pounds russet or Idaho potatoes peeled, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion peeled, chopped
  • 1 large carrot peeled, chopped
  • 1 pound ground lamb or turkey
  • salt and pepper
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • ½ cup grated white cheddar cheese

Steps (9)

  • Step 1
    Preheat oven to 375°F.
  • Step 2
    In a large pot, cook the potatoes in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender when pierced with a fork. Drain the potatoes.
  • Step 3
    In a large bowl, mash the potatoes together with the dressing until smooth and set aside.
  • Step 4
    In a large skillet, over medium-high heat, heat the oil and add the onion and carrots, and cook for 5 to 7 minutes or until the onions have wilted slightly.
  • Step 5
    Add the meat to the onion mixture. Season the meat with salt and pepper, to taste. Cook for another 5 minutes, breaking up any clumps with a wooden spatula, until the meat is nicely browned.
  • Step 6
    Drain the fat from the meat mixture and stir in the cornstarch mixed with cold water, peas, broth and tomato paste. Stir until well mixed.
  • Step 7
    Pour the mixture into a 1½-quart baking dish.
  • Step 8
    Spread the potatoes evenly over the meat mixture. Sprinkle cheese over the top.
  • Step 9
    Bake uncovered for 30 minutes or until golden.
  • For safe meat preparation, reference the USDA website.

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