Shepherd’s Pie

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My Kitchen in the Rockies
Nutrition per serving    (USDA % daily values)
CAL
716
FAT
128%
CHOL
68%
SOD
30%

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Ingredients for 8 servings

2 1/2 pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into bigger pieces

8 garlic gloves, peeled

1 cup (240 ml) whole milk, heated

6 tablespoons (85 g) butter, unsalted

salt, to taste

2 pounds (1 kg) organic ground lamb (or beef)

6 slices bacon, chopped

1 large onion, finely chopped

3 carrots, coarsely chopped

7 ounces (200 g) frozen peas

2 Tablespoons (30 ml) tomato paste

2 Tablespoons flour

2 Tablespoons (30 ml) Worcestershire sauce

2 cups beef broth (I used organic chicken base)

pepper, to taste

1/2 cup sharp Cheddar cheese, grated

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