Shepherd's Pie

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Oh My, Meat Pie

Rated: 5 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

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
Tim Franklin, MA 01-19-2010
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Try a little Wine
Rated: 5 stars out of 5

This is almost the same recipe that I borrowed from Gordon Ramsey. It is the best Shepherd's Pie that I have ever had. It... takes a bit more work that just slapping meat & veggies together and covering them with mashed potato, but I think it is worth the extra effort. One addition that I would recommend is to add about a 1/3 cup of red wine to the chicken broth. It makes a great flavor component. I also do not put corn in mine...I don't think corn is traditional.Read more
recipe Shepherd's Pie
Shawna Stuttgart, CA 01-19-2010
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Delish!
Rated: 5 stars out of 5

Wow, Alton does it again! This recipe is amazing, best Shepherd's Pie I've ever eaten! I always turn to Alton when looking... for recipes and its always a big hit :)Read more
recipe Shepherd's Pie
Craig Newark, NY 01-16-2010
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easy and delicious
Rated: 5 stars out of 5

i used hamburg, and venison hamburg mix, that was very good. the sauce was excellent Alton rules
recipe Shepherd's Pie
Eddy Golden, CO 01-11-2010
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Alton has never failed me
Rated: 5 stars out of 5

I have been a fan of Alton ever since Good Eats started, have made plenty of his recipes, have & read almost all his books,... and this is simply deliciously good eats!!Read more
recipe Shepherd's Pie
Paulina Forest Hills, NY 01-10-2010
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Alton Brown's recipes never fail to impress me
Rated: 5 stars out of 5

This recipe is a very good base with plenty of room for your own touches. I used 1 pound of fresh ground lamb which I bought... from my local butcher shop along with a pound of lean ground beef I had in my freezer. I doubled up on the potatoes. 1 and 1/2 pounds is not enough to cover the entire dish. I also browned the meats without cooking it all the way through first and drained the fat since lamb is VERY fatty. I also substituted fresh beef stock I had in my freezer, doubled up on the tomato paste and used a combination of Guiness and water. The egg yolk is a must imo for a nice potato crust for a shepherd's pie. Without it, it's just a mashed potato topping that falls apart easily. The yolk adds a nice color and thicker texture. I also took a fork and ran it over the potato to make a nice design and the edges browned nicely. For those that want a more browned crust, give it a few seconds in the broiler. Read more
recipe Shepherd's Pie
Emily Killeen, TX 01-09-2010
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Fanflippintastic!!
Rated: 5 stars out of 5

PLEASE do yourself a favor and make this with lamb. Just served this last night to two women who'd never had lamb before... (which is personally my favorite meat), and it was a hit. So much of one, in fact, that they took home all of the leftovers! I made it without alterations (aside from having to use dried herbs), and as usual Alton did not disappoint.Read more