Shepherd’s Pie with Baby Carrots and Leeks

Shepherd’s Pie

with Baby Carrots and Leeks

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From the Test Kitchen

Recipes for shepherd’s pie, sometimes called “cottage pie,” date back to the late 1700s. Around this time, the potato became a popular food item in European countries and mashed potatoes formed the crust for this dish. Historically, lamb or mutton was used as the filling, but beef and other meats have become more popular in the last century.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Shepherd’s Pie with Baby Carrots and Leeks
Title
  • 10 oz Ground Beef & Lamb Mix
  • 1 Leek
  • 4 Baby Carrots
  • 1 bunch Green Beans
  • 3 cloves Garlic
  • 3 Yukon Gold Potatoes
  • ½ cup Milk
  • 1 Tbsp Butter
  • 1 Small Red Onion
  • 2 oz Parmesan Cheese
1
First, add the potatoes to a pot of room temperature water, then bring to a boil. Preheat the oven to 500ºF. Chop the garlic, then dice the onion. Next, chop the baby carrots lengthwise, then cut the green beans into small bite-sized pieces. Lastly, chop the leek in half lengthwise and rinse under cold water, then into ¼-inch strips. Set everything aside.
2
Continue to boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, drain and peel with a knife. Be careful — the potatoes will be hot! Shield your hand with a clean dishtowel if you need to. Mash the potatoes with a fork, then stir in the butter and milk, seasoning with salt to taste.
3
Drizzle enough olive oil in a medium pan and turn the heat to high. Sauté the leeks, onions, and garlic for about 3-4 minutes, or until the onions are soft. Then, add the ground beef and lamb and continue cooking until the meat is browned and cooked through.
4
Next, add the carrots and green beans to the pot and sauté over high heat for 2-3 more minutes, or until the carrots start to soften. Season with salt and pepper to taste.
5
Pour the meat and vegetable mixture into a lightly oiled oven safe pan in an even layer. Then, spoon the mashed potatoes over top and carefully spread them into an even layer over the beef and vegetables. Sprinkle half of the Parmesan cheese over the top, then bake in the oven for about 12-15 minutes, or until golden brown.
6
Remove the shepherd’s pie from the oven, then sprinkle the remaining Parmesan cheese over top before serving. Enjoy!

Tips from Home Chefs

1
First, add the potatoes to a pot of room temperature water, then bring to a boil. Preheat the oven to 500ºF. Chop the garlic, then dice the onion. Next, chop the baby carrots lengthwise, then cut the green beans into small bite-sized pieces. Lastly, chop the leek in half lengthwise and rinse under cold water, then into ¼-inch strips. Set everything aside.
2
Continue to boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, drain and peel with a knife. Be careful — the potatoes will be hot! Shield your hand with a clean dishtowel if you need to. Mash the potatoes with a fork, then stir in the butter and milk, seasoning with salt to taste.
3
Drizzle enough olive oil in a medium pan and turn the heat to high. Sauté the leeks, onions, and garlic for about 3-4 minutes, or until the onions are soft. Then, add the ground beef and lamb and continue cooking until the meat is browned and cooked through.
4
Next, add the carrots and green beans to the pot and sauté over high heat for 2-3 more minutes, or until the carrots start to soften. Season with salt and pepper to taste.
5
Pour the meat and vegetable mixture into a lightly oiled oven safe pan in an even layer. Then, spoon the mashed potatoes over top and carefully spread them into an even layer over the beef and vegetables. Sprinkle half of the Parmesan cheese over the top, then bake in the oven for about 12-15 minutes, or until golden brown.
6
Remove the shepherd’s pie from the oven, then sprinkle the remaining Parmesan cheese over top before serving. Enjoy!
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