SHEPHERD’S PIE

In Beef, Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

Let it stick to your ribs, not your gut.

SERVES 5

YOU’LL NEED

1 tbsp olive oil

1 onion, diced

1 clove garlic, crushed

1 large carrot, diced

1 lb lamb, minced

1 cup beef stock

1 lb tomatoes, chopped

3 tbsp tomato puree

1 tbsp corn flour

2 lbs potatoes

1 stick butter

Salt and pepper

MAKE IT

1) Heat the olive oil in a pan over medium heat. Add the onion, garlic, and carrot and cook until soft. Add the lamb and beef cube and cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and corn flour. Simmer, stirring occasionally, for about 15 minutes or until thickened.

2) Peel and chop the potatoes, toss in a large pot and cover with water. Bring to a boil over medium heat and cook until soft. Drain and add them back to the pot. Mash with a potato masher, stir in the butter, and season to taste with salt and pepper.

3) Set broiler to low.

4) Put the filling into a deep baking dish, top with mashed potatoes and put under the broiler until the top is brown and crisp.

THE MACROS

CALORIES: 524

PROTEIN: 30 G

FAT: 28 G

CARBS: 37 G