Traditional Shepherd's Pie

culinaryginger.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

subheading: For the potato topping:

2 pounds (907 grams) Yukon gold potatoes, peeled and cut into wedges

4 tablespoons unsalted butter, melted

¼ cup (59 ml) milk, warm

½ teaspoon salt, to taste

¼ teaspoon ground black pepper, to taste

subheading: For the filling:

1 tablespoon vegetable oil

1 ½ pounds (680 grams) ground lamb

1 teaspoon salt

¼ teaspoon ground black pepper

7 ounces (207 grams) yellow onion, chopped

2 garlic cloves, peeled and grated or finely chopped

1 teaspoon fresh thyme

3 tablespoon tomato paste

1 pound (453 grams) carrots, peeled and diced small

6 ounces (170 grams) parsnip, peeled and diced small

1 cup (150 grams) frozen peas

¾ cup (177ml) Guinness

2 teaspoons Worcestershire sauce

1 cup (236 ml) beef stock, low sodium

Directions at culinaryginger.com

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