Shepherd's Pie

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This was a huge hit!!! I substituted dry sherry for red wine (1/2-3/4 cup. I would make it again in a heartbeat. This is absolutely going into our family rotation. ***Keep tasting and seasoning. The addition of salt to taste makes all the difference in this recipe.

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This was absolutely amazing. I loved the intense flavors of the dish. The potatoes were perfection. I made this the day before Easter because my extended family does not like lamb and I had a craving for it. I took a bite and was in heaven. This is staying in my recipe box forever.

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Holy lamb!!! This was incredible! I didn't have a food mill, so I mashed and scraped the potatoes through a wire strainer. I would not change a thing about this recipe, although I paid a lot of money for the lamb, so I may try to make it with beef the next time around.

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Made this tonight for a group of friends - everyone loved it! Anne is one of the only real chefs left on Food Network and her recipes are always great. Like any chef will tell you, the recipe is the starting point - changes are what will make it yours. Thanks Anne!

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Shepherds don't have cows, pigs, or turkeys...the have sheep, thus the name. If you're making this with hamburger, then it's hamburger pie not Shepherds Pie. I would also suggest buying U.S. domestic lamb, New Zealand and Australia lamb tends to be gamier and tougher. I've made stews with wine and with beer. I tend to agree with other reviewers who prefer beer, Guinness Draught not Stout, more of a pub grub taste. I only added 2 cups of stock to start with and that was almost too much liquid. It was a little too tomatoey for me. Next time will either use less tomato paste or none at all. I used my own garlic mashed potatoes to top the pie. My Irish neighbors both had two big helpings.
UPDATE: Tried it again w/o tomato paste and tasted like it needed something. I added 1T tomato paste and was perfect for my taste.

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very yummy.
allow plenty of time for the lamb to cook so it gets tender.

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This was absolutely fantastic! I followed the recipe exactly. The most time consuming part was browning the lamb, as I had to do it in batches so it wouldn't be too crowded in the pot, but it was well worth the effort. The meat was very tender and flavorful. I made this for my husband's birthday and he just loved it. Thanks Anne!

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I thought this was a very good recipe. I will probably make it again. The mistake was to not use a good red wine I used a medera because thats what I had on hand. for those who don't like the taste of alcohol in the food you cook you probably don't give the wine a chance to reduce by half like the recipe calls for.i used beef chunks instead of lamb and it was still to tough by my standards so I will use a better cut of meet but I think I will also use half ground beef and half chunked meet.I also topped mine with manchego and it browned off beautifully. good luck and Thank-you Anne

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This was a fabulous dish! I used beef instead of lamb and the flavors were extraordinary!

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I tried this recipe for the first time and it was delicious. Anne's recipe is simple, straightforward, rich and even heats up well the next few days... I loved it.

I did make a modification to this dish, and that was to substitute the lamb chunks for half ground lamb and half ground beef, and the results were still excellent. I will say though, that I will probably use just ground beef next time, as my family wasn't crazy about the gaminess of the lamb. This recipe is definitely a keeper!!