Dinner
Lamb Shepherd's Pie with French Potato Gratin
Gratin Shepherd's Pie
Fusion of English shepherd's pie and French potato gratin: browned ground lamb with onion, carrot, and peas in rich gravy, topped with sliced potato, cream, and Gruyere cheese, then baked until golden brown.
$8
20 minsPrep
50 minsCook
70 minsTotal
HardLevel
Nutrition per serving
1255Calories
56.8gProtein
82.4gFat
60.2gCarbs
9.8gSugar
7.1gFiber
1220mgSodium
178mgChol
45.9gSat Fat
685mgPotassium
385mgCalcium
3.2mgIron
2.1mcgVitamin B12
8.5mgVitamin C
egg-free
protein-rich
high-fiber
fusion-kitchen
Instructions
1
Prep
Slice potatoes thin, dice onion and carrot, grate cheese, and season lamb with salt.
2
Sear
Brown ground lamb over high heat 4 minutes, breaking into fine crumbles until deeply browned and no pink remains.
3
Sweat
Add diced onion and carrot over medium heat 4 minutes until softened, sweet, and lightly golden.
4
Stir
Mix in tomato paste, lamb stock, and peas, simmering over low heat 8 minutes until filling thickens and reduces.
5
Bake
Layer lamb filling in a baking dish, arrange sliced potato over, pour cream and scatter cheese on top, then bake at 200°C/400°F for 30 minutes until deep golden.
6
Rest
Let the pie rest 5 minutes out of the oven.
7
Plate
Scatter fresh parsley over the golden gratin crust and serve straight from the hot baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz ground lamb
- 600g21 oz waxy potato
- 140g5 oz onion
- 22 medium carrot
- 88 garlic cloves
- 4 tbsp4 tbsp tomato paste
- 300ml2/3 cup lamb stock
- 2 tbsp2 tbsp worcestershire sauce
- 160g1/2 cup peas
- 200ml1/2 cup heavy cream
- 100g3 1/2 oz gruyere cheese
- 40g3 tbsp unsalted butter
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp kosher salt
- 16g16g parsley
