Shepherd's Pie

Ingredients · for 6 (scales to your household)

• 1.5 tbsp olive oil $0.27
• 2 clove garlic $0.06
• 1 whole onion $0.60
• 1 whole carrot $0.17
• 1 rib celery $0.30
• 0.75 tsp thyme $0.05
• 0.75 tsp rosemary $0.05
• 750 g ground lamb $24.00
• 0.25 cup all-purpose flour $0.07
• 0.25 cup tomato paste $0.50
• 2 cup beef broth $1.11
• 0.5 cup red wine $2.66
• 1 whole beef bouillon cube $0.15
• 1 tbsp Worcestershire sauce $0.26
• 2 whole bay leaves $0.02
• 0.75 tsp salt $0.04
• 0.5 tsp black pepper $0.07
• 1 cup frozen peas $0.73
• 1200 g potato $6.20
• 0.67 cup milk $0.28
• 2 tbsp butter $0.40
• 3 tbsp parmesan cheese $0.48

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Warm the olive oil in a large skillet over medium-high heat and soften the onion and garlic for a minute, then add the carrot, celery, thyme and rosemary and cook a few minutes until softened.
2. Turn the heat up, add the ground lamb and break it apart as it browns.
3. Stir in the flour, then add the tomato paste, beef broth, red wine, crumbled bouillon, Worcestershire and bay leaves.
4. Bring to a simmer and cook for about 30 minutes until it thickens into a rich gravy, then season with salt and pepper.
5. Transfer the filling to a baking dish, stir through the frozen peas, and let it cool so the mash sits on top cleanly.
6. Boil the cubed potatoes until tender, around 15 minutes, then drain well and let them steam dry.
7. Mash the potatoes with the butter, then work in the milk and seasoning until smooth and spreadable.
8. Spread the mash over the filling, rough up the surface with a fork, and scatter over the parmesan.
9. Bake at 180C/350F for 30 to 40 minutes until golden and bubbling, then rest a few minutes before serving.

Per serving