4 Videos | Photo: Shepherd's Pie Recipe
Ingredients
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
Directions
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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By goodshow
Coconut Creek, Fl
on January 26, 2012
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Love! Used ground beef & twice as many potatoes(make them hearty like you do,cheese,sourcream etc to smear on topI used 1 can of mushroom pcs,twice as much tomato paste,more chicken stock. Herbs are strong so used 1/2 as much rosemary & a little tyhme. Sinfully good!
By AndrewJ456
Tonawanda,
on January 25, 2012
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Well, I used leftover mashed potatoes, reds and russets with skins(this is an AB recipeand skipped the egg due to son's allergy, smoothing it out with some added half and half. For the broth I had a cup of leftover broth from the Chuck for Chuck pot roast, and about a half pound worth of the roast(found an olive, glad I skipped the raisins so that pretty much took care of needing to add the tomato, but I added the worcester sauce, and used a pound of ground sirloin to round out the filling. I skipped the corn and added only a half cup of frozen peas, and about 15 minutes into it I killed the oven and threw on the broiler(caught some Rachel, once. Other than that I didn't change a thing. It was great.
By spmmjacobs_3767783
Boonton, NJ
on January 15, 2012
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Everyone LOVED THIS & it's easy & super QUICK using SHORTCUTS! I usually don’t use shortcuts but... I used Ground Turkey and store bought mashed potatoes (Simply Potatoes-Diner's Choice GARLIC Mashed Potatoes but I did add the egg yolk and a little milk to make them spread easier., a "Meal Starter" in the Produce section (Fresh pre-cut onions, carrots and celery. Also, after reading the reviews, I did make a few minor changes. I eliminated the kosher salt since for me there was enough salt in the chicken broth, eliminated the corn and used ½ teaspoon dried chopped rosemary, ½ teaspoon dried thyme and 2 dashes of sage. This made the meal lower fat and lower sodium but had so much flavor my family didn’t miss them! But, I did dot the top of the potatoes with a tablespoon of butter which made them golden and a bit crunchier. YUM! I also used my stove-top to oven Caphalon Everyday Pan so I did it all in one pan. Will make this again very soon :
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