Park City Shepherd's Pie
Ground lamb and vegetables in gravy topped with mashed potatoes and baked until golden. Park City's early mining population included many Irish and English families who brought this dish with them.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large skillet
- •9x13 baking dish
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24
- carbs
- 34
- protein
- 24
- calories
- 460
Instructions
- 1
Boil quartered potatoes in salted water for about 20 minutes until fork-tender. Drain well.
- 2
Mash the potatoes with butter, milk, and 1 teaspoon salt until smooth. Set aside.
- 3
Meanwhile, brown ground lamb in a large skillet, breaking it into crumbles. Drain off excess fat.
- 4
Add onion and carrot. Cook until softened, about 6 minutes.
- 5
Stir in tomato paste and cook for 1 minute. Add broth, Worcestershire sauce, remaining salt, and pepper.
- 6
Simmer for 10-12 minutes until thickened. Stir in the peas.
- 7
Spread the meat filling in a 9x13 baking dish. Top evenly with mashed potatoes, smoothing or fluffing the surface.
- 8
Bake at 400°F for 20-25 minutes until the filling bubbles and the top is golden.
- 9
Let rest for 10 minutes before serving.
Chef's tips
Let the meat filling cook down until thick before topping with potatoes, or the pie will be watery.
Storage
Refrigerate up to 4 days.
Reheating
Reheat covered in a 350°F oven for 25 minutes until hot throughout.
Common mistakes to avoid
- •Leaving the filling too thin, causing the potato topping to sink
- •Not browning the meat well, which loses rich flavor
Serving suggestions
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