Shepherd's Pie

Total Time:
1 hr 30 min
45 min
45 min

8 servings

  • For the potatoes:
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
  • For the meat filling:
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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4.8 340
Love the recipe!! item not reviewed by moderator and published
Delicious. If you have to space out your cooking like I do, you can make in a day in advance. Bake 400 degrees for 45+ minutes. Rest 15. I double the mashed potatoes and use 2 c. broth. We don't like rosemary, so I used the thyme, some grated nutmeg, and herbs d'Provence. Great for company on a snowy day.<br /> item not reviewed by moderator and published
This was so delicious- and I typically don't even like lamb, but my husband talked me into it, and I'm glad he did! I omitted the tomato paste and worcestershire becuase of a food intolerance and it was still amazing! Went back for 3rd helpings, and the leftovers didn't even last a day! Will be making this again!<br /> item not reviewed by moderator and published
Delicious! Family loved it! item not reviewed by moderator and published
I've made my own Shepherds Pie for over 20 years (a very simple version). I looked up a change I wanted to make, and found this recipe. I used "meatloaf mix" instead of lamb, as I love the "sweetness" of the mixture of meatloaf mix. Everything else, I did exact. I am one of the best mashed potato makers, or so I thought ... made this recipe exactly as called for (except for using meatloaf mix), and it was spectacular! The potatoes, too, were outrageous! My youngest boy, very finicky, came back for 3rds! Excellent flavor and texture. The salt was perfect, too (remember to use unsalted butter) .. thanks, Alton!!!! item not reviewed by moderator and published
I hate reviews that are done when the recipe has been changed from what was written, yet here I am about to do just that. This recipe is fantastic. I did use ground chuck rather than the lamb and topped with polenta since I was out of potatoes. That said, the flavors that are in this recipe are perfect. My changes in no way affected that basic fact. I look forward to making this again exactly as written and feel confident it will be even better. Try it ... you won't be disappointed item not reviewed by moderator and published
This is an excellent recipe and watching the video of Alton playing the part of Sweeney Todd made it extra special! Hilarious! I used ground chuck instead of lamb and it was delicious! I took it over to a neighbors as part of a meal and everyone had second helpings! item not reviewed by moderator and published
yummy yum yum i love this recipe. delicious item not reviewed by moderator and published
I've never had or made shepards pie before. This recipe was delicious and easy to make. My family loved it! I will definitely make it again. item not reviewed by moderator and published
Tasty but calls for too much salt. Also too much butter in the mashed potatoes. Makes them greasy. item not reviewed by moderator and published

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