Directions
For the filling:
Ingredients
- 1 tablespoon olive oil
- 1/2 pound minced British lamb
- 1 pound minced beef
- 2 medium onions, peeled and chopped
- 3 carrots, peeled and chopped very small
- 1/2 pound cremini mushrooms
- 1 level tablespoon tomato puree
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon ground cinnamon
- 1 level tablespoon all-purpose flour
- 1 cup red wine
- 1 1/2 cups fresh beef stock
- Salt
- Freshly ground black pepper
For the crust:
- 2 pounds Yukon gold potatoes
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
- 1 cup scallions, cleaned and chopped
- 1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
Photo: Shepherds Pie with Scallion-Cheese Crust Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 73 reviews
By dustfrie_12773328
Huntington, 72
on January 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The godfather of all shepherd's pies; very much worth the extra effort and ingredients. This is no run-of-the-mill dish; my guests were raving about the texture of the tender but minced and not ground meat, the complex and delicious flavor of the sauce, and the potatoes. I actually used extra scallions and cheese and mixed it into the potatoes as well, and then put a combination of cheddar and parmesan on the top to give it extra crunch. I also used more carrots than were called for, and some chopped string beans, which got tender and broke down but provided a nice contrast to the beef. If at all possible bake in an enameled cast-iron baking dish.
By michelle6886_97...
San Jose, CA
on November 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made with all beef, 5 lb russet potatoes (due to availability in my grocery store, and added cheese and scallions into potatoes as other reviewers suggested. Sprinkled paprika, black pepper, and more cheese on top. The potatoes seemed like they would be dry, so I added a little extra butter, sour cream, and half and half. The cinnamon was excellent with the meat. Lots of work, but delicious!!!
By mcmchay_10052548
Huntington Beac...
on October 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made this last night. My husband had three helpings. I didn't have any lamb, so I used only ground beef and it was delicious. After reading the other reviews, I used three pounds of potatoes and was glad I did. I added a little milk and butter to the potatoes just because they seemed a little dry, but I probably didn't need to. I also added some left over corn. I will make this again!
Read all 73 reviews