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Shepherd’s Pie Recipe
Ingredients
- 2
- tablespoons kosher salt, plus more for seasoning
- 2½
- pounds (about 3 to 4 large) russet potatoes, peeled and quartered
- 8
- tablespoons unsalted butter
- ½
- cup whole milk
- 1
- cup shredded aged white Cheddar
- Freshly ground black pepper
- 1
- small yellow onion, diced small (about 1¼ cups)
- 2
- medium carrots, peeled and diced small (about 1¼ cups)
- 4
- cloves garlic, minced
- 4
- sprigs fresh thyme
- 2
- 4-inch sprigs fresh rosemary
- ¾
- pounds lean ground beef
- ¾
- pounds ground lamb
- ⅓
- cup tomato paste
- 1
- tablespoon all-purpose flour
- ¾
- cup beef stock
- 1
- cup fresh parsley, chopped
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