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Shepherd’s Pie

Rachael
  • 85 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Ground lamb

1

Carrot, large

1

Celery, rib

1 tbsp

Garlic

3/4 tsp

Oregano, dried

1 cup

Peas, frozen petite

2

lbs Potatoes

1/4 tsp

Rosemary

1/4 tsp

Sage, dried

1/4 tsp

Thyme, dried

1

Yellow onion

1/2 cup

Zucchini

1

Beef bouillon cube

2 cups

Beef stock

1/4 cup

Tomato paste

1 tbsp

Worcestershire sauce

1/4 cup

Flour

1

Salt and pepper

1 1/2 tbsp

Olive oil

2 tbsp

Butter, salted

2 tbsp

Butter

1 cup

Gruyere cheese

2/3 cup

Milk