Deconstructed Shepherd’s Pie

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons oil (or butter)

1 pound ground lamb (or beef)

1 cup onion, diced

1 cup carrot, diced

2 cloves garlic, chopped

2 tablespoons tomato paste

2 tablespoons all purpose flour (gluten-free for gluten-free)

1 cup beef broth

1 tablespoon Worcestershire sauce (gluten-free for gluten-free)

1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)

1 teaspoon thyme, chopped (or 1/2 teaspoon dried)

2 bay leaves (optional)

1 cup peas

salt and pepper to taste

4 cups mashed potatoes *, hot

Directions

Heat the oil in a pan over medium-high heat, add the meat and cook, breaking it apart as it cooks, until cooked through, about 7-10 minutes, before setting aside and draining off all but 2 tablespoons of grease.

Add the onions and carrots and cook until tender, about 5-7 minutes.

Add the garlic and tomato paste, and mix before sprinkling in the flour, mixing again and cooking for a minute.

Add the broth, meat, Worcestershire sauce, rosemary, thyme, and bay leaf, bring to a simmer and cook until the sauce thickens, about 5-7 minutes.

Remove the bay leaves, mix in the peas, season with salt and pepper to taste and serve over mashed potatoes!

Nutrition

• Calories: Calories 590
• Total Fat: Fat 40g
• Saturated Fat: Saturated 13g
• Trans Fat: Trans 0.3g
• Cholesterol: Cholesterol 82mg
• Sodium: Sodium 1055mg
• Total Carbohydrate: Carbs 54g
• Dietary Fiber: Fiber 7g
• Total Sugars: Sugars 8g
• Protein: Protein 27g