SHEPHERD’S PIE

Let it stick to your ribs, not your gut.
By Robert Irvine

SERVES 5

YOU’LL NEED
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 large carrot, diced
1 lb lamb, minced
1 cube beef stock
1 lb tomatoes, chopped
3 tbsp tomato puree
1 tbsp corn flour
2 lbs potatoes
1 stick butter
Salt and pepper

MAKE IT
1) Heat the olive oil in a pan over medium heat. Add the onion, garlic, and carrot and cook until soft. Add the lamb and beef cube and cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and corn flour. Simmer, stirring occasionally, for about 15 minutes or until thickened.
2) Peel and chop the potatoes, toss in a large pot and cover with water. Bring to a boil over medium heat and cook until soft. Drain and add them back to the pot. Mash with a potato masher, stir in the butter, and season to taste with salt and pepper.
3) Set broiler to low.
4) Put the filling into a deep baking dish, top with mashed potatoes and put under the broiler until the top is brown and crisp.

THE MACROS
CALORIES: 524
PROTEIN: 30 G
FAT: 28 G
CARBS: 37 G

Originally appeared in Robert Irvine Magazine