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
35g
Carbs
57g
Calories
920
Fat
62g
Ingredients
Rosemary, Spice, Parsley, Dried, Chives, Canola and Olive Oil Blend, All Purpose Flour, Butter, Beef Base, Black Pepper, Corn, Tomato Paste, Garlic, Heavy Cream, Onion, Red Wine, Worcestershire Sauce, Kosher Salt, Green Peas, Carrots, Yukon Potatoes, Thyme, Italian Herb Seasoning, Parmesan Cheese, Ground Lamb
Reviews
4.2
Based on 165 reviews
It was mostly gravy and probably a total of 9 ounces. I couldn’t believe they served this
Gia · 06/16/25
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About Fabiola Rivera
Fabiola Rivera attended the Jose Santana International School of Hospitality & Culinary Arts in Puerto Rico. Fabiola has worked as a private chef in Dorado Beach, a Ritz Carlton Reserve for more than three years and started her own baby food and kids meal company called Farm to Baby. Fabiola’s mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
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