Shepherd’s Pie with Caramelized Onions and Cheddar Smash

Shepherd’s Pie with Caramelized Onions and Cheddar Smash might be just the main course you are searching for. This recipe serves 6 and costs $3.39 per serving. One serving contains 871 calories, 40g of protein, and 57g of fat. 173 people have tried and liked this recipe. If you have ground lamb, fresh thyme leaves, coarse kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes about 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is outstanding. Bacon-Cheddar Burgers with Caramelized Onions, Caramelized Beer Onions and Cheddar Bratwurst, and Apple Cheddar Pizza with Caramelized Onions & Walnuts are very similar to this recipe.

Servings: 6

Preparation duration: 80 minutes

Cooking duration: 40 minutes

 

Ingredients:

3 medium (about 1 1/2 cups) carrots, scrubbed or peeled and finely diced

1 cup (about 3 1/2 ounces) grated Cheddar

2 cups chicken stock (homemade or low-sodium canned chicken broth)

1 teaspoon coarse kosher salt, plus more to taste

2 tablespoons all-purpose flour

1 1/2 teaspoons minced fresh thyme leaves

4 garlic cloves, smashed with the flat side of a knife

2 pounds ground lamb

3 tablespoons olive oil

2 pounds (about 6 medium) onions, thinly sliced crosswise into rounds

3 pounds all-purpose potatoes, such as Yukon gold, scrubbed but not peeled and cut into 2-inch chunks

1 tablespoon tomato paste (ketchup will do in a pinch)

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

Equipment:

frying pan

colander

pot

kitchen towels

potato masher

oven

baking pan

Cooking instruction summary:

Make the caramelized onions1. In a large, heavy- bottomed saute pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely softened and golden brown. You should have about 1 1/2 to 2 cups of onions. (You can cover and refrigerate these for up to 1 week.)Make the smashed potatoes3. Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.4. Reduce the heat to maintain an active simmer and steam the potatoes for 25 to 30 minutes, until they break apart easily when poked with a fork.5. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and refrigerate these for up to 24 hours.)Make the filling and assemble the shepherd’s pie6. Preheat the oven to 400°F (200°C).7. In a large saute pan or skillet over medium-high heat, heat the olive oil until hot. Add the carrots and cook, stirring occasionally, for 5 to 7 minutes, until softened. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8 to 10 minutes, until the meat is no longer pink. Carefully pour off all the fat.8. Sprinkle the flour over the lamb and cook, stirring, for 1 minute. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Add the stock and 1 cup caramelized onions, increase the heat slightly, and simmer for 2 to 3 minutes, until the gravy thickens slightly.9. Spread the lamb in a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes and then sprinkle the Cheddar evenly over the potatoes. Bake until the cheese is golden and crusty, about 20 minutes.

 

Step by step:


1. Make the caramelized onions

2. In a large, heavy- bottomed saute pan or skillet set over medium heat, heat the olive oil until hot.

3. Add the onions to the pan and turn the heat down to medium-low.

4. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely softened and golden brown. You should have about 1 1/2 to 2 cups of onions. (You can cover and refrigerate these for up to 1 week.)Make the smashed potatoes

5. Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.

6. Reduce the heat to maintain an active simmer and steam the potatoes for 25 to 30 minutes, until they break apart easily when poked with a fork.

7. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.)

8. Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and refrigerate these for up to 24 hours.)Make the filling and assemble the shepherd’s pie

9. Preheat the oven to 400°F (200°C).

10. In a large saute pan or skillet over medium-high heat, heat the olive oil until hot.

11. Add the carrots and cook, stirring occasionally, for 5 to 7 minutes, until softened.

12. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8 to 10 minutes, until the meat is no longer pink. Carefully pour off all the fat.

13. Sprinkle the flour over the lamb and cook, stirring, for 1 minute. Then stir in the tomato paste and cook, stirring, for 2 minutes longer.

14. Add the stock and 1 cup caramelized onions, increase the heat slightly, and simmer for 2 to 3 minutes, until the gravy thickens slightly.

15. Spread the lamb in a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish.

16. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes and then sprinkle the Cheddar evenly over the potatoes.

17. Bake until the cheese is golden and crusty, about 20 minutes.


Nutrition Information:

Quickview
739k Calories
33g Protein
56g Total Fat
23g Carbs
45% Health Score
Limit These
Calories
739k
37%

Fat
56g
87%

  Saturated Fat
25g
157%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
150mg
50%

Sodium
744mg
32%

Get Enough Of These
Protein
33g
67%

Vitamin A
5818IU
116%

Vitamin B12
3µg
61%

Vitamin B3
11mg
55%

Selenium
34µg
49%

Zinc
6mg
41%

Phosphorus
409mg
41%

Vitamin B2
0.53mg
31%

Vitamin B6
0.52mg
26%

Potassium
802mg
23%

Vitamin B1
0.32mg
21%

Calcium
200mg
20%

Iron
3mg
19%

Folate
74µg
19%

Vitamin C
15mg
18%

Manganese
0.34mg
17%

Magnesium
61mg
15%

Vitamin K
16µg
15%

Fiber
3g
15%

Copper
0.3mg
15%

Vitamin B5
1mg
14%

Vitamin E
1mg
13%

Vitamin D
0.39µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Twinkie Bundt Cake

Leites Culinaria

Corned Beef Cakes

Afrolems

3-Ingredient Coconut Peach Cooler

Mom on Timeout

Caramel Snickerdoodle Cake

Betty Crocker

Gingerbread Cake with Cream Cheese Frosting

Beantown Baker