Shepard's Pie

by Cindy Yanasha Angulo in , , ,

Nothing better than a savory pie on a cold, rainy, NYC evening!  Spiced ground lamb with peas & carrots smothered with garlic mashed potatoes. Need I say more? Recipe below, try it. Your tummy will thank you. 


Time: 1 hour


  • 1 packet ground lamb or meat of your choice  
  • 2 large rustic potatoes, chopped into large chunks  
  • 1/4 onion, diced
  • 3 cloves garlic, minced
  • 1 cup peas & diced carrots mixed (I used frozen kind, canned will work too) 
  • 1 teaspoon smoked paprika  
  • 1.5 teaspoons of chili powder, ground cumin, & cayenne pepper  
  • Salt/pepper to taste 
  • Chives for garnish (optional) 
  • 1 handful cheddar cheese (optional) 
  • 1 tablespoon vegetable oil  
  • 1 cup milk or lactaid  


  1. Submerge the potato chunks in water in a large pot. Bring the water to a boil & leave it for about 25 minutes or until they are soft enough to mash.
  2. Heat the oil on medium heat in a skillet or pot.  Add the onion & garlic.
  3. Brown the ground meat in the pot with the garlic & onion (include the chili powder, cumin, cayenne, salt & pepper.)
  4. Use a deep Pyrex dish to scoop the browned meat into. 
  5. Using the skillet or pot the meat browned in, sauté the carrots & peas with a little salt & pepper. Pour these over the ground meat in the Pyrex.  
  6. Strain the potato chunks once they're soft & then pour them back into the pot they boiled in (without the water).  
  7. Mash the potatoes with salt, pepper & milk.  Spread them on top of the carrots & peas.  
  8. Sprinkle on the chives, handful of shredded cheese & smoked paprika & bake for 15 minutes on 350 degrees.