A hearty and classic comfort food featuring a rich, savory lamb filling with vegetables, all topped with a fluffy, golden-brown crust of mashed potatoes. The perfect cozy meal for a chilly evening.
Prep25 min
Cook50 min
Servings6
Serving size: 1 slice
661cal
27gprotein
48gcarbs
41g
Ingredients
2.5 lb russet potatoes (peeled and cut into 1-inch cubes)
1 tsp salt (for boiling potatoes)
4 tbsp unsalted butter (cubed, at room temperature)
0.5 cup whole milk (warmed)
1 pcs large egg yolk (adds richness and helps browning)
0.25 tsp black pepper (freshly ground, for mashed potatoes)
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Homestyle Shepherd's Pie, a soul-satisfying and protein-packed comfort food, perfect for dinner!
This irish_american dish is perfect for dinner. With 896.85 calories and 31.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs carrots (medium, finely diced)
2 pcs celery stalks (finely diced)
3 pcs garlic cloves (minced)
3 tbsp all-purpose flour
2 tbsp tomato paste
1.5 cup beef broth (or lamb broth for richer flavor)
1 tbsp worcestershire sauce
1 cup frozen peas (do not thaw)
1 tsp fresh thyme (chopped)
1 tsp fresh rosemary (chopped)
Instructions
1
Prepare the Potato Topping
Place the cubed potatoes in a large pot and add 1 tsp of salt. Cover with cold water by at least an inch.
Bring to a boil and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to steam dry.
Mash the potatoes until smooth. Add the butter, warm milk, egg yolk, and remaining 1/2 tsp salt and 1/4 tsp pepper. Beat until creamy and fluffy. Set aside.
2
Cook the Lamb and Vegetables
While the potatoes are boiling, preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the ground lamb and cook, breaking it apart with a spoon, for 5-7 minutes until well-browned. Drain off any excess fat.
Add the chopped onion, carrots, and celery to the skillet with the lamb. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
3
Create the Savory Gravy
Sprinkle the flour over the meat and vegetable mixture. Stir continuously for 1 minute to cook out the raw flour taste.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Reduce the heat to medium-low and let it simmer for 5 minutes, allowing the gravy to thicken.
Remove from heat and stir in the frozen peas, chopped thyme, and rosemary. Season the filling with the final 1/2 tsp salt and 1/4 tsp pepper, or to your taste.
4
Assemble and Bake
If not using an oven-safe skillet, transfer the lamb filling to a 9x13 inch or similar 2-quart baking dish.
Spoon the mashed potato topping over the filling, spreading it gently to the edges to create a seal.
Use the back of a fork to create ridges and peaks on the potato surface, which will become crispy and golden.
Place the dish on a baking sheet to catch any potential drips.
Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is beautifully golden brown.
5
Rest and Serve
Remove the Shepherd's Pie from the oven and let it rest for at least 10-15 minutes. This crucial step allows the filling to set, ensuring clean slices.
Serve warm and enjoy this classic comfort dish.
236cal
5gprotein
22gcarbs
15gfat
Ingredients
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.