Springtime Shepherd's Pie
Author: Epicurus.com Kitchens
  • 3 1/4 pounds floury potatoes, such as Russets
  • 1 1/4 pounds ground beef, lamb or veal
  • 2 leeks, washed well, thinly sliced
  • 4 spring onions , sliced
  • 2 carrots, diced
  • 1 stick celery, diced
  • 1 zucchini, diced
  • 7 ounces sour cream mixed with
  • 1 ounce cream
  • 1 lemon, zest
  • 1/2 stick butter
  • 1/4 Cup milk
  • 1 bunch parsley, leaves only, chopped
  • 1 bunch chive, chopped
  1. Heat the oven to 375 degrees F. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.
  2. Meanwhile, heat a large frying pan and cook the meat, breaking it up with a wooden spoon, until browned - unless the meat is very lean, you shouldn't need to add any oil. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the zucchini, blended sour cream and the lemon zest. Taste and season.
  3. Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. Put the meat mixture into an ovenproof dish and pile the potato on top, spreading it out to cover the meat completely. Dot with the rest of the butter and bake for 20 minutes until golden on top.
Calories: 447 Fat: 19.2g Sugar: 0.37g Fiber: 5.4g
Recipe adapted from Olive magazine, May 2005.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/springtime-shepherds-pie/2110/