From the kitchen
Potato Milk Shepherd's Pie
A ground lamb filling topped with potato milk mashed potatoes for a classic comfort bake.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 lbs Russet Potatoes, peeled and quartered
- 1/2 cup Potato Milk, warmed
- 3 tbsp Butter
- 1 lb Ground Lamb
- 1 Onion, chopped
- 2 Carrots, diced
- 1 cup Potato Milk
- 1 tbsp Tomato Paste
- 1 tsp Fresh Rosemary
Method
- Boil the potatoes until fork-tender, about 15 to 18 minutes. Drain well.
- Mash the potatoes with the warmed potato milk and butter until smooth.
- Brown the ground lamb with the onion and carrots, about 8 minutes.
- Stir in the 1 cup potato milk, tomato paste, and rosemary, and simmer 10 minutes, until the filling thickens on its own.
- Spread the lamb mixture in a baking dish, top with mashed potatoes, and broil 3 to 5 minutes until golden.
Kitchen note
This recipe uses potato milk twice, once for the mash and once to thicken the filling, a genuinely efficient use of a single ingredient across the whole dish.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.