Recipe | Lamb Shepherd​‌’s Pie With Peas and Carrots

Shepherd’s pie is a great substitute to make whenever you have all the ingredients for pasta but don’t have spaghetti on hand. I tend to favour recipes that can be easily made my own by adding or substituting ingredients. Shepherd’s pie is one of those that is very easy to make, quick and can be customized to your liking. Usually, I make shepherd pie with minced beef but I recently used minced lamb and it was so delicious. I also added a layer of parmesan cheese over the mashed potatoes which added an extra layer of flavour. Here is my favourite way to make it.

Recipe: Lamb shepherd’s pie with peas and carrots
Serves 2–4

Ingredients 

½ pound of ground lamb
1 Onion diced
2 medium size tomatoes peeled and diced or one small can tomatoes
1–3 cloves of garlic
1–2 Carrots diced 
½ cup of Peas 
½ tsp turmeric
½ tsp Italian seasoning
Salt and pepper to taste
1 tablespoon of butter
1 tablespoon of Olive oil 
3 large russet potatoes 

Method

On medium heat, fry onions and garlic in oil until lightly brown. Add the lamb and fry until brown. Add turmeric and Italian seasoning and stir until mixed. Add the tomatoes, salt, and pepper and stir. Add carrots, and lower the heat to let the mixture cook until the tomatoes have reduced to a creamy consistency which should be in about 25 minutes. 

I make Mashed potatoes but first peeling and dicing potatoes. Boil in salted water until soft. Drain and place in a bowl with salt, pepper, a generous knob of butter, and two tablespoons of milk or cream. Mash until creamy. Cover the sauce with a generous layer of mashed potatoes and top it off with grated parmesan cheese. Place it under a broiler until the cheese has melted and brown. Garnish with chopped spring onions.