Deconstructed Shepherd’s Pie
For her deconstructed take on the British pub-food classic, Chef Fabiola combines tender, flavorful, and perfectly seasoned ground lamb in a rich, tangy tomato-based sauce; fresh diced carrots, peas, and corn kernels sautéed in rich butter with garlic and herbs; and fluffy, creamy mashed potatoes. Then she plates the dish so you can enjoy each bite separately or stir everything together for an explosion of flavor and texture. Homey, hearty, and comforting, this carefully crafted meal satisfies on every level.
Nutritional facts
Protein
34g
Carbs
51g
Calories
700kcal
Fat
40g
Ingredients
Yukon Potatoes, Ground Lamb, Onion, Green Peas, Carrots, Corn, Whole Milk, Butter, Red Wine, Heavy Cream, Tomato Paste, Canola and Olive Oil Blend, Garlic, Beef Base, Parmesan Cheese, Worcestershire Sauce, Chives, Kosher Salt, Italian Herb Seasoning, Spice, Parsley, Dried, Rosemary, Thyme, Black Pepper
Contains milk, fish, soybeans.
Reviews
4.3
Based on 186 reviews
Katelyn · 12/07/25
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About Fabiola Rivera
Chef Fabiola Rivera attended the Jose Santana International School of Hospitality and Culinary Arts in Puerto Rico. She has worked as a private chef at Dorado Beach, a Ritz Carlton Reserve, for more than three years, and founded her own baby food and kids meal company called Farm to Baby. Rivera's mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
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