My problem with metric recipes

Ingredients

• 1 pound Ground Lamb (80% lean, fresh)
• 300 milliliters Chicken Stock (low‑sodium)
• 3 cups Milk (whole milk)
• 2 pounds Potatoes (Russet or Yukon Gold, peeled and cubed)
• 4 tablespoons Unsalted Butter (softened)
• 1 medium Onion (diced)
• 2 medium Carrots (diced)
• 1 cup Frozen Peas (optional, thawed)
• 2 tablespoons All‑Purpose Flour (for thickening the gravy)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables & Measure

   Dice the onion and carrots, measure out peas, flour, stock, milk, butter, and seasonings. Set a large skillet and a saucepan on the stove.

   Time: PT15M

2. Boil Potatoes

   Place cubed potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender.

   Time: PT20M

   Temperature: 212°F

3. Brown the Lamb

   Heat the skillet over medium‑high heat, add the ground lamb, and break it up. Cook until browned, about 8 minutes, draining excess fat if desired.

   Time: PT8M

4. Make the Gravy

   Stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the chicken stock, then add the diced onion, carrots, and peas. Simmer until thickened, about 10 minutes.

   Time: PT10M

5. Mash the Potatoes

   Return drained potatoes to the pot, add butter and milk, and mash until smooth and creamy. Season with salt and pepper.

   Time: PT5M

6. Assemble the Pie

   Spread the lamb gravy evenly in the baking dish. Top with the mashed potatoes, smoothing with a fork to create peaks for browning.

   Time: PT5M

7. Bake

   Preheat the oven to 350°F. Bake the assembled pie until the top is golden and the filling is bubbling, about 15 minutes.

   Time: PT15M

   Temperature: 350°F

8. Rest & Serve

   Allow the shepherd's pie to rest for 5 minutes before cutting. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g