Description
Deconstructed Shepherd’s Pie offers a modern twist on the classic comfort dish by layering a savory lamb and vegetable ragout over a bed of creamy mashed potatoes, providing all the hearty flavors in an easy-to-prepare skillet meal.
Ingredients
Units
Scale
Meat and Vegetables
- 2 tablespoons oil (or butter)
- 1 pound ground lamb (or beef)
- 1 cup onion, diced
- 1 cup carrot, diced
- 2 cloves garlic, chopped
- 1 cup peas
Thickening and Flavoring
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour (gluten-free flour for gluten-free option)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce (gluten-free for gluten-free option)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 2 bay leaves (optional)
- Salt and pepper to taste
Potato Base
- 4 cups mashed potatoes, hot
Instructions
- Cook the Ground Meat: Heat the oil in a pan over medium-high heat. Add the ground lamb or beef and cook, breaking it apart as it cooks, until completely browned and cooked through, about 7-10 minutes. Once cooked, set the meat aside and drain off all but 2 tablespoons of the rendered grease to keep flavor while reducing excess fat.
- Sauté Vegetables: In the same pan, add the diced onions and carrots to the reserved grease. Cook them over medium heat until tender, approximately 5-7 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Tomato Paste: Stir in the chopped garlic and tomato paste. Mix well to combine and coat the vegetables evenly. Then sprinkle the flour over the mixture, stirring continuously, and cook for about 1 minute to eliminate the raw flour taste.
- Make the Sauce and Combine: Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the cooked meat back to the pan, followed by Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer for 5-7 minutes until the sauce thickens nicely.
- Finish and Serve: Remove the bay leaves, and gently fold in the peas. Season the ragout with salt and freshly ground pepper to taste. Serve the hearty meat and vegetable mixture spooned generously over the hot mashed potatoes for a deconstructed take on shepherd’s pie.
Notes
- For a gluten-free version, use gluten-free flour and Worcestershire sauce labeled gluten-free.
- Mashed potatoes can be made ahead and kept warm to speed up meal preparation.
- Ground beef can be used as a substitute for lamb if preferred.
- Add fresh herbs like parsley for garnish for additional freshness.
- Bay leaves add depth, but can be omitted if unavailable.
