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Shared By Grace Warren Atwood

Shepherd’s Pie

Ingredients

  • 2 tablespoons kosher salt, plus more for seasoning
  • 2 ½ 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 1 1/4 cups)
  • 2 medium carrots, peeled and diced small (about 1 1/4 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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