Shepherd's Pie

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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.

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Made this for Christmas Eve dinner. I doubled the recipe, and also ended up using 5 lbs of russet potatoes for the mashed potatoes and found it made enough to have a pretty thick creamy layer of mashed potatoes on top. The kids loved it. Substituted the lamb for 90% lean ground beef since we aren't fans of lamb-y flavor. Threw in about half a can of the tomato paste and about 3 tsp of Worcestershire sauce. I think we should have put in more Worcestershire sauce, and more than the doubled amount of fresh rosemary and thyme to bring out the flavors more. We didn't follow the salt and pepper measurements- we just used them according to taste. I used a whole bag of frozen mixed vegetables (peas, carrots, lima beans, and cut beans and it was delicious. Although this recipe does take some time to make, it's definitely worth it for big dinners with children in attendance who are picky eaters.

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Absolutely fantastic. I had left over Perogi filling and used that so my mash on top had a bit of sharp cheddar in it (which was also very good. I did change the chicken to beef stock and I used 1lb of beef and 1/2lb of lamb because, well, not all in the house love the distinct flavor of lamb.

The Perogi recipe is also from here called Helen's Perogies.

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This was excellent!! It really took no time at all and was perfect with my left over chuck roast instead of the lamb! Great recipe - will definately make again as my family loved it!

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I am currently cooking this recipe for the second time as I enjoyed it so much initially. First time I'd tried to make shepherd's pie, and I think it is an easy to follow recipe with a lot of great flavor. My significant other hates lamb which I think would taste amazing, so I had to use ground beef, but it still turned out to be delicious. For the one in the oven now, I added some cheese to the mashed potatoes. The fresh herbs make a HUGE difference - my local Wegman's was out of them and I can tell the difference of having to use dried this time already :(

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It was good, but I've made one from Rachael Ray that was better.

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I love lamb (beef is just no substitute, so the only thing I substituted was cut green beans instead of peas. I love them, but my family thinks peas are "little green balls of nastiness". I also sprinkled a little cheddar cheese on top. My knife skills need some work, so this took significantly longer than 45 minutes to prep, but it was totally work it!