Beef-and-Lamb Shepherd's Pie

Total Time:
1 hr 35 min
Prep:
45 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds russet potatoes, peeled and quartered
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well
  • 12 ounces ground beef
  • 12 ounces ground lamb
  • Freshly ground pepper
  • 2 large carrots, diced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons tomato paste
  • 3/4 cup Irish stout (such as Guinness)
  • 1 1/4 cups low-sodium beef broth
  • 1 cup frozen peas
  • 4 tablespoons unsalted butter
  • 2/3 cup half-and-half
  • 1 cup grated cheddar cheese (about 4 ounces)
Directions
  • Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.

  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and season with 1/2 teaspoon salt. Cook, stirring, until the leeks are soft but not browned, about 8 minutes. Transfer half of the leeks to a large bowl and set aside.

  • Add the beef and lamb to the skillet with the remaining leeks. Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes. Pour off any excess fat from the skillet; season the meat with 1/2 teaspoon salt and a few grinds of pepper.

  • Stir the carrots, garlic, Worcestershire sauce and thyme into the meat. Clear a space in the middle of the skillet and add the tomato paste. Cook the tomato paste, stirring, until slightly darkened, about 1 minute, then stir into the meat mixture. Pour in the stout and simmer until slightly reduced, about 2 minutes. Add the broth and bring to a simmer.

  • Cook, stirring, until the carrots are almost tender, about 5 minutes. Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes.

  • Drain the potatoes and let cool slightly. Transfer to the bowl with the reserved leeks; add the butter, half-and-half and 1/2 teaspoon salt and mash well. Stir in 1/2 cup cheddar.

  • Spread the meat mixture in a 3-quart baking dish. Dollop the mashed potatoes on top, then spread with the back of a spoon. Sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and the topping is browned in spots, about 25 minutes. Let rest 10 minutes before serving.

  • You can assemble any of these dishes up to 2 hours ahead. Cover and refrigerate, then add about 10 minutes to the baking time.

  • Photograph by Con Poulos


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