Lamb, Caramelized Onion and Rosemary Shepherd’s Pie
Lamb, Caramelized Onion and Rosemary Shepherd’s Pie
Ingredients
- 4 yellow-fleshed potatoes, peeled and cubed
- 3 tbsp butter
- 3 tbsp (45 ml) milk
- 2 tsp rosemary, finely chopped
- 2 onions, thinly sliced
- 2 tbsp (30 ml) olive oil
- ½ cup (75 g) carrots, cut into small dice
- ½ cup (70 g) fennel, cut into small dice
- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground lamb
- ½ cup (125 ml) red wine
- 1 can (10 oz/284 ml) concentrated chicken broth
- 4 tsp breadcrumbs
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 20 minutes or until tender. Drain. Return the potatoes to the pot. Using a potato masher, purée the potatoes with the butter, milk and rosemary. Season with salt and pepper. Set aside.
Lamb, Caramelized Onion and Rosemary Shepherd’s Pie