Shepherd's Pie

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Tasty recipe! Didn't make any changes or modifications. I'm Irish and grew up eating lamb and mutton on a regular basis, so this was a real comfort food treat. I used a Baker's Edge brownie pan for baking, which created a nice texture to the potatoes on top, and made portioning out leftovers a breeze for freezing.

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So good, had this with a spinach salad and it was perfect!

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Great Keeper . Like many others I used beeg and beef stock. Fresh herbs DOES make a difference. I redued the rosemary just a tad. and increased the garlic by 1 more clove. I have made this with ground chicken. It works VERY well if you use beef stock and increase the worcheshire sauce by 1 t. if you use turkey or chicken. NOIBODY will be able to tell the difference. Chuck cubes work well too. Just cook the chuck slow for 30 to 40 min extra ( before adding Veggies in the gravy so it can tenderize. Then proceed as written. Versitle and delish. Sav it to your recipe box....But if yor taking this to someones house print out the recipe and your modifications...........they WILL ask for it.

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This was easy and awesome!! I did make a few changes - didn't have carrots so used 3/4 C frozen corn and 3/4 C frozen lima beans (my kids don't like peas and substituted ground beef and beef broth for the lamb and chicken broth. There is none left! I am not a big fan of Shepherd's pie - but this was really good....loved the thyme and rosemary...will definitely put this into my dinner rotation - family loved it!

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Super yummy:- Great balance of flavor and just perfect for a cold, rainy night. I should have made double, my guests were cleaning the dish!

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yummilicious: Alton, you truly are the king! the only thing I made differently was that I used milk instead of 1/2 and 1/2 and I only had beef at home but it still came out better than any other I made before. it's keeeeeeper:

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This is a very traditonal and great recipe for Shep. Pie. It is easy to change up adjust. There are of course many little short cuts you can take, but don't. I make one or two of these and then freeze the rest. Thaw and bake.

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I took a few shortcuts with this but it was still great. The biggest shortcut was with the mashed potatoes where I used the dehydrated kind instead of making them from scratch (made them with leftover half and half instead of milk. I also was missing chicken stock so just made some pseudo-stock with 1 c water and 1 tsp chicken base.

Everything else according to recipe and 30 minutes later it was in the oven. Great!!

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This is definitely a keeper and a comfort food worth preparing again and again. Based on recommendations by many others, I used a combination of ground beef and lamb [1 pound lamb and .8 of a pound of beef and increased other ingredients proportionally. But, per other suggestions, I cut back a bit on the rosemary, increased the garlic to 5 cloves, added some corn and ran the tines of a fork over the mashed potatoes before baking. I actually used mashed potatoes from The Fresh Market [which I think are wonderful], and it makes this meal just a little bit less involved to prepare. I have made this and given the extra quantity, froze additional portions, covered with the mashed potatoes, but not yet baked, in smaller dishes. Then, I just defrosted it, heated it up at a later time, running it under the broiler for a few minutes to finish it off. Yummy

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The recipe was ok. Not great, as most of the Alton Brown recipes are. Rather bland, IMO. My husband like it, but he's not much for spicy food. Next time, I'll probably just add sloppy joe mix instead of all the chopping and dicing. Sorry Alton. I still love you.