Shepherd's Pie

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Oh My, Meat Pie

Rated: 5 stars out of 5Rate itRead users' reviews (70)

RECIPE
COMMENTS & REVIEWS(70)

Cook Time:
45 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Shepherd's Pie
carissa fords, NJ 03-16-2010
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Big hit
Rated: 5 stars out of 5

I have made this several times already and everyone has raved about it since. Very very good.
recipe Shepherd's Pie
Samantha Brooklyn, NY 03-03-2010
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Good, but the lamb flavor isn't strong enough with all those ingredients.
Rated: 4 stars out of 5

I'd never made or even eaten a shepherd's pie before, but since I had a giant brick of mashed potatoes with farmer's cheese... in the freezer, I thought this would be a nice way to use 'em. I improvised the mashed potato topping (no egg), downsized the recipe by a third, and cooked it in a pie dish. Although my unadventurous boyfriend adored the result, I enjoyed it but was underwhelmed. The tomato paste gave the filling an unpleasant orange cast that seeped up into the edges of the potato topping, and it masked that distinctive, funky flavor that I so appreciate in lamb; I almost felt like I might as well have used much cheaper beef. Next time, I'll omit the tomato paste and corn and use less onion (and maybe less potatoes). Oh, and a word of advice: Scatter parsley over the whole pie, as the potatoes need its herbal bite and color.Read more
recipe Shepherd's Pie
Deborah New York, NY 03-02-2010
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Doubled potatoes
Rated: 5 stars out of 5

I read all the comments about too few potatoes. So I doubled the potatoes to 3 lbs. Then I used a big pastry bag with a... large rose tip to pipe them in rosettes on top. I cooked the dish in a slightly smaller glass dish, just 10" X 6". It should have made a thicker inside with just the right amount of potatoes. The potatoes were light & fluffy but they were a bit too much potatoes for the filling. I use a ricer to make mashed potatoes so they are fluffier than those made with a traditional hand masher. When done in a ricer they come out of a pastry bag beautifully. They made a 1-1/2" to 2" layer of potatoes on top, which was just a bit too thick. The potatoes were fabulous made with half & half. Overall a wonderful dish! I'll try 2 lbs of potatoes through the ricer next. BTW, if you don't have a ricer-- it's the best piece of cooking equipment I own ! I'm sorry I didn't buy one years ago. Read more
recipe Shepherd's Pie
Courtney Barrington, IL 03-01-2010
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huge hit and full of flavor
Rated: 5 stars out of 5

followed recipe exactly and wouldn't chage a thing. have to use the lamb to get the full flavor of the dish. huge hit with... the men in the houseRead more
recipe Shepherd's Pie
Helen Peterborough, NH 02-28-2010
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One awesome meat pie!
Rated: 5 stars out of 5

I love this recipe and so do my friends and family. Don't change a thing.
recipe Shepherd's Pie
Rebecca Aurora, NE 02-26-2010
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Best Shepherd's Pie Ever
Rated: 5 stars out of 5

We love this recipe. Even my two years old gobbles it up. Never tried it with lamb but it is awesome with ground beef.