Dinner · 50 min · american

Classic Shepherds Pie

An American dinner built around ground lamb and mashed potatoes — on the table in 50 minutes. The macros do the talking: 40g protein, 39g carbs, and 46g fat in every 740-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 7 oz Ground lamb
• 1 cup Mashed potatoes
• 3/4 cup Peas and carrots
• 1 tbsp Tomato paste
• 1/2 cup Beef broth
• 1/2 tsp Rosemary

Steps

1. Preheat the oven to 400°F (200°C) and lightly grease a medium baking dish.
2. Brown the ground lamb in a large skillet over medium-high heat with the rosemary and a pinch of salt, 5-6 minutes, breaking it into small crumbles.
3. Stir in the tomato paste and cook 1 minute until it darkens, then pour in the beef broth and simmer 4-5 minutes until it reduces to a thick, spoonable filling.
4. Fold in the peas and carrots and spread the mixture evenly in the baking dish.
5. Dollop the mashed potatoes over the top, spread to seal the edges, and rake fork lines across the surface. Those ridges crisp up beautifully in the oven.
6. Bake 18-22 minutes, until the potato peaks are golden brown and the edges are bubbling.
7. Rest 5 minutes before scooping so the layers hold together.

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