Shepherd's Pie

Ingredients

• 500 g Minced Lamb (lean, fresh)
• 2 tbsp Olive Oil (extra virgin)
• 1 large Onion (peeled, finely diced)
• 2 medium Carrots (peeled, grated)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato Puree (canned)
• 150 ml Red Wine (dry, e.g., Cabernet Sauvignon)
• 150 ml Chicken Stock (low‑sodium)
• 1 tsp Dried Rosemary (crushed)
• 800 g Potatoes (Yukon Gold or Russet, peeled)
• 2 Egg Yolks (room temperature)
• 50 g Parmesan Cheese (grated, generous)
• 2 tbsp Butter (for mash)
• 60 ml Milk (whole milk)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables

   Peel and grate the carrots, finely dice the onion, and mince the garlic. Set aside.

   Time: PT5M

2. Brown the Lamb

   Heat olive oil in a large skillet over medium‑high heat. Add the minced lamb, breaking it up, and cook until nicely browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Cook the Vegetables

   Add the grated carrots, diced onion, and minced garlic to the browned lamb. Sauté until the vegetables soften and start to caramelize, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tomato Puree

   Stir in the tomato puree and cook for 1 minute to develop depth.

   Time: PT1M

   Temperature: Medium

5. Deglaze with Red Wine

   Pour in the red wine, scraping up any browned bits from the pan. Cook for 3‑4 minutes until the wine reduces slightly.

   Time: PT4M

   Temperature: Medium

6. Add Stock and Herbs

   Stir in the chicken stock and crushed dried rosemary. Simmer for 5 minutes, allowing the sauce to thicken.

   Time: PT5M

   Temperature: Medium

7. Season the Filling

   Season the meat sauce with salt and freshly ground black pepper to taste.

   Time: PT1M

8. Boil Potatoes

   Place peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 12 minutes.

   Time: PT12M

   Temperature: Boiling

9. Mash the Potatoes

   Drain potatoes and return to the pot. Add butter, milk, egg yolks, and grated Parmesan. Mash until smooth and creamy. Season with salt and pepper.

   Time: PT5M

10. Assemble the Pie

    Spread the lamb filling evenly in the baking dish. Spoon the mashed potato topping over the meat, smoothing with a spatula. Sprinkle an extra generous handful of grated Parmesan on top.

    Time: PT5M

11. Bake

    Place the assembled pie in a pre‑heated oven at 200°C (400°F) and bake for 12‑15 minutes, until the top is golden brown and the filling is bubbling.

    Time: PT15M

    Temperature: 200°C

12. Rest and Serve

    Remove the pie from the oven and let it rest for 5 minutes before serving. This allows the filling to set.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

45g

Fat

20g

Fiber

5g