Whitechapel Shepherd's Pie

Whitechapel Shepherd's Pie

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"This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables."

Ingredients

1 h 10 m {{adjustedServings}} servings 476 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1529 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
  3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
  4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
  5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.
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Reviews

48
  1. 64 Ratings

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I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-...

This recipe made a quick, cheap meal that fed four people. To speed things up a bit, I used a frozen peas/carrots mix instead of fresh carrots and parsnips. I also used ground turkey instead of ...

I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the...