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Pesto Shepherd’s Pie with Scalloped Potatoes
Ground lamb simmers with parsnips, leeks, and frozen peas in a gravy finished with crème fraîche and jarred basil pesto. A boxed scalloped potato mix — prepared with boiling water and milk — spreads over the top and bakes into a golden, layered crust, skipping the mashing step entirely. The pesto cuts through the richness of the meat with bright herbal notes that lift the whole dish. On the table in 50 minutes, serves 6.
Equipment
- Oven
- Skillet
Ingredients
- 1 tsp. olive oil
- 1 lb. ground lamb
- 1½ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 2 medium parsnips, halved lengthwise and sliced ¼ inch thick (about 1 cup)
- 1 cup sliced leeks (from 1 small leek)
- 2 Tbsp. all-purpose flour
- ½ cup chicken broth
- 1 cup frozen sweet peas
- ¼ cup crème fraîche
- ¼ cup jarred basil pesto (such as Giovanni Rana)
- ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 (4.7-oz.) pkg. scalloped potatoes (such as Betty Crocker)
- ¾ cup boiling water
- ⅓ cup whole milk
Instructions
- 1Preheat the oven to 450°F and lightly coat a 2-quart baking dish with cooking spray. Warm the olive oil in a large skillet over medium-high heat.
- 2Add the ground lamb, three-quarters of a teaspoon of salt, and one-quarter teaspoon of black pepper to the skillet. Cook for about 5 minutes, breaking the meat apart with a spoon until it browns completely. Breaking the meat apart ensures even browning and a better texture in the final pie.
- 3Transfer the browned lamb to a paper towel-lined plate using a slotted spoon. Leave the meat drippings in the skillet.
- 4Toss the sliced parsnips and leeks into the reserved drippings. Cook for about 2 minutes, stirring occasionally, until the vegetables just start to soften.
- 5Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly to cook off the raw flour taste. Slowly pour in the chicken broth, stirring frequently for about 2 minutes until the liquid thickens into a smooth gravy.
- 6Take the skillet off the heat. Stir in the sweet peas, creme fraiche, pesto, one-quarter cup of chopped parsley, the cooked lamb, the remaining three-quarters of a teaspoon of salt, and a half teaspoon of pepper. Transfer this filling into the prepared baking dish.
- 7Layer the dried scalloped potatoes evenly over the top of the lamb filling.
- 8Whisk the packaged potato sauce mix, boiling water, and milk in a small heatproof bowl until smooth. Pour this liquid mixture evenly over the potato layer.
- 9Bake uncovered for about 20 minutes until the top turns golden brown and the edges get crispy. Let the dish rest for 10 minutes so the gravy can set up, making it easier to scoop, then garnish with extra chopped parsley before serving.
Notes
- Make ahead: You can prepare the lamb and vegetable filling up to 2 days in advance. Store it in an airtight container in the fridge, then assemble with the potatoes just before baking.
- Swap: If you don't eat lamb, ground beef or turkey works perfectly in this rich pesto gravy.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat portions in the microwave or a 350°F oven until warmed through.
Recipe Details
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