Shepherd's Pie

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I love lamb. I never made Shepard's Pie before. Saw the show and lamb was on sale. This recipe is a keepie ..... won't look at any other recipes. The flavors are so amazing and recipe was so easy. What a win-win!!

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Instead of lamb, I used chicken tenderloins cut into small pieces. It came out delicious!
Saved it to my recipe box because the family wants me to make it again very soon.
Thanks Anne!

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This is heavenly! Why do all work of cutting the lamb into pieces? I asked the butcher to cut mine up! I love that the lamb was in small pieces rather than ground lamb. Anne, you are amazing!

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Flavors were good (albeit a little salty for my taste and it was a straightforward recipe, with one exception, and it's the same reason I get irritated with recipes from Cooks Illustrated. I do not want to work _that_ hard, and the butchering made this work intensive!. I bought 1" thick lamb steaks from the butcher, and trimming, slicing and dicing the meat seemed to take forever.It was nice having bigger pieces, however they were also a little tough. I've always made Shepherd's Pie with ground meat, and I'll go back to a recipe that does that.

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Parents coming to visit, and Dad is strictly a "meat and potatoes" guy...this recipe was literally plate licking good! Made it with beef vs lamb and it was a great tasting sauce. My only modification for next time would be to double the amount of potato used...on a 9x11 baking dish the amount of potatoes listed in the recipe yielded only a thin layer. Serve with a hearty bread for mopping up your plates after!

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came out really well, really enjoyedit

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This turned out awesome! First time cooking with lamb. I added some crushed red to stew at end and couple pats of butter. Everyone in my family loved it.

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OMG I had never made shepherd's pie before but it has always been a favorite of mine to eat. This was actually very easy to make and SO good! This recipe changed how I make mashed potatoes too! My hubby loved it too and we actually fought over the left overs! LOVE your recipes, Miss Anne! You're awesome!

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Used blade chops. Lots of work to clean them up, left a bit of fat. Had 21 oz of lamb from 34 oz of chops. Next time I will save a couple of pounds from a leg.

I had to serve 3, so I cut down everything.

Did the meat in two batches. Came out good.

The veggies produced a little more water than expected so I didnt get any brown out of them. Was running short on time, so didnt do those in batches.

The tomato past did brown nicely on high. Make sure you keep the pot really hot.

I used my Korean stone bowls with about 2 cups of stew and 1 1/4 cups of potatoes in each. Bowls were preheated to 250, and it worked fine, but I think maybe 275 would have been better. The bowls were still warm though when we finished...which was a lot of food.

I did add a little black pepper to the the stew, which we Annnie fans know she rarely does. I didnt use any red though as I was going for a comfort food meal.

Came out great and the audiance loved it! I saved this one to my recipe box.

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AWESOME!!! flavor was great! meat was tender!