Shepherd's Pie

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This is amazing!!! My mother has instituted a rule on my cooking that if we wouldn't order it again at a restaurant, I shouldn't make it again, and this has my mother going back for thirds. I followed the reviewers suggestions and doubled the potatoes, 3 large russets made 3 pounds easily. I do recommend making sure the potatoes are ready before starting on the lamb, the water in my pot didn't boil until I was almost done making the lamb mixture, so I stuck a cookie sheet on top of the cast iron skillet and took it off the heat while the potatoes were boiling. I think letting it set off the heat improved the flavor, since the lamb was cooked, but not overcooked. And it was enough meat and potatoes to make two pies, my mothers corningware pie plates are a bit on the shallow side, so it was perfect. And for the reviewers who said they couldn't taste the flavor of the lamb, and recommended just going with the cheap ground beef, I think you cooked the lamb too much. This lamb is wonderful and flavorful(and from new zealand. ^_^

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This was easy to make, and the best shepard's pie i have ever had!!!

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I've made this several times now. I substitute the lamb for ground beef and it turns out great. The cast iron skilled comes in handy again. Don't be afraid to leave it in the oven a bit longer and really let the potatoes brown as it adds a little something extra.

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this is the best shperd's pie. My 10 year old can not get enough of it. I is so easy to make and everyone loves it.

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This was my first time making shepards pie, and it was just amazing!! Everyone loved it ... it went soooo fast!! One of my kids liked it so much she wanted to take it to school the next day!! So easy to make to. I am so impressed!! THank you!

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I was looking for a really good Shepherd's Pie recipe. After reading all the reviews, I decided to give this one a try. IT WAS SOOOOO GOOD! My family raved about it. My husband wants it again tomorrow! : It is somewhat involved, but worth the additional effort. Thanks Alton!

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I have been looking for a great Sheperd's Pie and now I have found it. WONDERFUL

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I have made this several times already and everyone has raved about it since. Very very good.

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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.

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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 house