Shepherd's Pie

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This recipe had tons of flavor and was absolutely delish!

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I confess, I was one of those who made it with ground beef instead of lamb, mostly because my husband doesn't like lamb. I did drain some of the grease out after browning. I also used all frozen vegetables (carrots included. This was very good, and easy to make. We will definitely make this again, but I think I might amp up the flavors just a bit more, we like a lot of spice and flavor in our food.

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Those who thought the Rosemary was too strong probably did not use the ground lamb, but beef or poultry instead. I understand that many people do not like lamb and it is not the easiest product to find, BUT the robustness of the lamb counterbalances the floral flavor of the rosemary. The amount of rosemary called for in the recipe will overpower the milder flavor of beef. I would use less rosemary if you are substituting beef. If you had a bad experience with lamb in the past try it in this recipe it tastes marvelous!

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Making this one for the first time, I didn't have any ground lamb, and I didn't have enough ground beef. I did have an extra pound of ground turkey that needed cooking, so I mixed the two. I also had some ribs of celery to cook, so I threw them in with the onions & carrots. Absolute win! When I cooked it up in the pan, it seemed like there was no juices left. But when it came out of the oven, somehow there was just enough of the delicious gravy. The rich mix of vegetables really made it feel like less of a pile of meat and more like a balanced meal. If it weren't for the fact that I wanted to keep the leftovers in the fridge, I would've kept the whole thing in my cast-iron skillet instead of transferring to my casserole. And I must agree with my fellow commenters that there could've been more potatoes. I don't know if I would've scaled all the way up to 5 pounds. I used two giant russets that made exactly 1.5lb, and feel that if I added a third one it would've been sufficient for me.

And just to cross concepts here, there was a shepherds pie on Iron Chef America a couple weeks ago. They used a piping bag to apply the potatoes, which looked fabulous coming out of the oven. The fine ridges left in the potatoes browned beautifully. Next time I make this, I'm borrowing my girlfriend's piping bag and going for a sexier presentation.

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I've made this recipe multiple times now (over 10 and it gets better each time. Like most others, I cannot get ground lamb but I like the flavor ground beef adds to the dish. I double the amount of tomato paste and use twice the thyme and rosemary. Also, I use at least 5 lb of potatoes since I like having some leftover on the side. Definitely use garlic in your potatoes - it will tie the flavors in nicely. Also, I don't see the point of the egg yolk. Yes it aides in browning but that's it. I omit it with my dish. I also use homemade chicken stock to give another depth of flavor. You cannot go wrong with this dish!!

Isabel - the parchment lined pan is just to catch any overflows from the main pan. It does not make any difference to the dish's flavor what so ever. It just keeps your oven clean!

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This was my first time making shepherd's pie. I had trouble finding ground lamb but after reading some reviews, I decided it was worth the effort to look for it. I wound up getting it at the Italian meat market and I am very pleased with the results. My hubby and I served ourselves twice. I seriously doubt that ground beef or turkey would have been just as delicious. One thing I didn't do was place the baking dish on a parchment lined half sheet pan. I wonder if that really makes a difference.

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This recipe was ideal, with the exception of the potato topping. I'd recommend changing the recipe by using a full 5 lbs of potatoes, and just using a traditional mashed potato recipe to top it with. Try Anne Burrell's Garlic Yukon mashed recipe.

Other than that - very very good!

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Excellent recipe! A great balance of veggies, meat and potato, with just the right flavor for such a dish. Not gooey with flour paste, nor runny with gravy, it's the best way to use ground lamb (with meatballs a close second. A must make!

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Like many others I also could not find any ground lamb and substituted beef instead. I also used more garlic and beef broth in lieu of chicken. The result was amazing. I definitely impressed my wife's parents with this one. I am officially hanging up a poster of Alton in my kitchen.

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So this was my first time making shepherd's pie (and i think even ever eating it and it was so good!! the only thing that i had different from the recipe was that i only had dry thyme so just added a little exra and that flavor was still there. Other than that, the potato crust on top had a little crisp to it although i don't know if i should've browned it more and made it more cruncy... This recipe is great!