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Shepherd’s Pie

  • Total Time: 1 hours  15 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

This Scottish dish was originally made with lamb or mutton, which were more readily available for sheep herders. This version uses beef but creates the same full, hearty flavor of the original recipes.

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1. Preheat oven to 375 degrees.
2. Cut the potatoes into 1/8” thick slices. Boil in water for 4-6 minutes until just tender. Drain and set aside.
3. Heat olive oil in a large saucepan over medium-high heat. Add onions and sauté for 3 minutes. Add the ground beef and cook for another 5 minutes, breaking up the large pieces with a wooden spoon. Season the beef with thyme, parsley, fennel seed, salt, and pepper.
4. Turn the heat down to medium and sprinkle the flour over the mixture. Sauté, stirring constantly, for 2 minutes. Add the broth and allow the mixture to come to a boil. Remove from heat and stir in the diced tomatoes and Greek yogurt.
5. Transfer the meat mixture to a 2 1/2 quart casserole dish. Arrange the sliced potatoes on top in an overlapping pattern. Top with shredded cheese. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly.



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