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Lamb Shepherd's Pie with French Potato Gratin — Gratin Shepherd's Pie

English lamb shepherd's pie of browned mince with onion, carrot, and peas in a rich gravy, topped with a French gratin of sliced potato, cream, and gruyere, and baked until deep golden.

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Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

50 minsCook

70 minsTotal

HardLevel

🥤Cotes du Rhone 🥤Marston's Pedigree

Nutrition per Serving

1280 Calories

58g Protein

86g Fat

62g Carbs

10g Sugar

7g Fiber

1200mg Sodium

180mg Chol

Ingredients

For 2 servings

Instructions

Prep

Slice the potatoes thin. Dice the onions and the carrots. Grate the gruyere cheese. Season the lamb with salt.

Sear

Brown the ground lamb over high heat 5 minutes until deeply browned, breaking it into fine, even crumbles.

Sweat

Add the diced onions and carrots over medium heat 5 minutes until softened, sweet, and lightly golden throughout.

Simmer

Stir in the tomato paste, stock, and peas over low heat 10 minutes until the rich filling reduces and thickens.

Bake

Spoon into a baking dish, layer the sliced potato and cream over, scatter gruyere, and bake in a 200C/400F oven 35 minutes until deep golden.

Plate

Rest the pie 5 minutes, scatter fresh parsley over the golden gratin crust, and serve straight from the hot baking dish.

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