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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 large russet potatoes, peeled and quartered 1/2 tsp. salt 1/4 tsp. pepper 4 tbsp. butter, room temperature 1 tbsp. milk 8 ounces ground lamb 1 medium onion, peeled and chopped 2 large cloves garlic, peeled and minced 14.5 ounce can Italian style chopped tomatoes 2 tbsp. grated Parmesan cheese
Directions
Place quartered potatoes in a medium saucepan with water to cover and heat to a boil. Boil potatoes until tender, stirring occasionally. Drain potatoes and return them to the pan. Add salt, pepper, butter and milk and mash potatoes until smooth. Meanwhile, preheat oven to 500 degrees. Combine lamb, onion and garlic in a large saucepan over medium heat. Cook about 5 minutes until lamb is browned and onion is tender, stirring frequently. Add tomatoes with juices and increase heat to High. Cook until most of the liquid is evaporated, stirring frequently. Spoon the lamb mixture into a 9 inch glass pie plate. Drop tablespoonfuls of the mashed potatoes on top of the lamb to cover completely. Sprinkle the Parmesan over the top of the potatoes. Bake shepherds pie about 15 minutes until potatoes are lightly browned.
Serves 2 to 4.
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