Shepherd’s Pie Lasagna

Ah, now that’s an intriguing twist—combining the hearty comfort of Shepherd’s Pie with the layered structure of lasagna! Let’s break down what a Shepherd’s Pie Lasagna could look like and how to make it.

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Concept

Instead of traditional pasta layers, you layer the filling of a shepherd’s pie (savory meat and vegetables topped with mashed potatoes) in lasagna form. You can either:

• Use traditional lasagna noodles, or

• Use thin layers of mashed potatoes as a noodle substitute for a more “pie-like” experience.

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Ingredients (Serves 4–6)

For the meat filling:

• 1 lb ground lamb or beef (lamb is traditional)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 cup frozen peas

• 1 cup corn kernels (optional)

• 2 tbsp tomato paste

• 1/2 cup beef or chicken broth

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme (or 1/2 tsp dried)

• Salt and pepper to taste

• 1–2 tbsp olive oil

For the mashed potato topping:

• 4–5 medium potatoes, peeled and cubed

• 1/4 cup milk or cream

• 2 tbsp butter

• Salt and pepper to taste

• Optional: 1/2 cup shredded cheddar for topping

Optional for layering:

• 9–12 lasagna noodles, cooked

• 1/2 cup grated Parmesan cheese

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Instructions

1. Prepare the mashed potatoes:

   • Boil potatoes until tender.

   • Mash with butter, milk/cream, salt, and pepper. Set aside.

2. Cook the meat filling:

   • Heat olive oil in a skillet, sauté onion and garlic until translucent.

   • Add carrots and cook 5–6 minutes.

   • Add ground meat and cook until browned.

   • Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.

   • Simmer for 5–10 minutes until thickened.

   • Add peas (and corn if using) at the end.

3. Assemble the lasagna:

   • Preheat oven to 375°F (190°C).

   • If using noodles: spread a thin layer of meat filling in the bottom of a baking dish, layer noodles, more meat, then mashed potatoes. Repeat until dish is full, ending with mashed potatoes on top.

   • If skipping noodles: layer meat, then mashed potatoes directly, repeating 2–3 times.

4. Top and bake:

   • Spread mashed potatoes evenly on top.

   • Sprinkle cheddar or Parmesan if desired.

   • Bake 25–30 minutes until top is golden brown and filling is bubbling.

5. Serve:

   • Let rest for 10 minutes before slicing like a lasagna.

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Tips & Variations

• Cheesy twist: Mix some shredded cheese into the mashed potatoes for extra richness.

• Vegetarian: Substitute meat with lentils or a mushroom mix for a veggie version.

• Extra flavor: Add a layer of caramelized onions between the meat and potatoes.

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If you want, I can also make a diagram showing the exact layer structure, so it’s visually easier to assemble like a real lasagna. It’s surprisingly satisfying to see it in cross-section!

Do you want me to make that visual?