Shepherds Pie with Scallion-Cheese Crust

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I made this dish for St. Patrick's Day and it was a huge hit! I read the reviews and followed some of the advice of other posters. I went a little light on the cinnamon and used 4 pounds of potatoes instead of 2. I also added butter and milk to the mashed potatoes. I put the dish together two days prior and then baked it covered for 35 minutes and uncovered for an additional 25 until it was thoroughly heated and the cheese was browned. Everyone loved it, including my 8 year niece who had 3 helpings! My husband loves gravy so I bought a 32 oz box of beef broth and with the remaining broth leftover from the recipe I added 1 cup of wine, a 2 tablespoons of tomato puree, parsley and thyme and simmered it for a half hour. Then I added gravy flour to thicken it and when added to the pie, it was spectacular! I'll be making this again!

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Best shepherd's pie EVER! Using this for Christmas dinner this year. And it works great using all ground beef or ground turkey. I've even substituted mashed cauliflower for the potatoes and it was wonderful - if you're trying to lower the carbs.

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I found a block of cheddar cheese with horseradish in the supermarket and maixed this into the mashed potatoes. Took it over the top - to die for! And I agree that you must use more than 2 lbs. of potatoes. At least 3 lbs. even 4 lbs., is much better.

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I had a big leg o lamb roast leftover and needed to use it! This was perfect!! I chopped it up into small bites, and added it to the simmering liquid just 10 mins before I shoved it in the oven so the lamb would not get too overdone. I also used the ground beef in the mixture as well for balance of flavor. Made way more extra mash- cause , you can never have too much mash!! Used gruyere instead of cheddar... Delicioso!!! It made a great care package for my Dad feeling under the weather!!!

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This is my go-to Shepherds Pie recipe! I have updated it to all lamb to re-invent leftover lamb from any leg-of-lamb recipe and it works fine as long as your leftovers are medium-medium rare or rarer.

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This was a great base recipe. I did use 5 lbs of potatoes, I didn't think 2 lbs would be enough. I added some heavy whipping cream, sour cream and 2 cups of shreaded cheddar cheese to the potatoes. I sprkinkled some paprika after topping the potatoes with the cheese and scallions. I added more thyme than the recipe called for, garlic, peas and corn. The cinnamon was just right, it really enhanced the flavor of the dish. There was hardly anything left for leftovers. I'll make this one again and again.

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I used all beef and used gruyere instead of cheddar. I mixed the cheese and scallions into the potatoes which made them gooey and yummy. However, as a result the crust didn't get that golden brown that others describe. Next time I'll sprinkle more cheese on top. Aside from mixing the cheese into the potatoes I made them exactly as the recipe suggests. You may be inclined to add liquid because they appear dry but don't because in the end they are very creamy. The cinnamon gave it a unique twist which was unexpected and tasty. Lastly, next time I make it I will probably omit the mushrooms and possibly add peas instead. I do love mushrooms usually but it wasn't the texture I was looking for.

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Without doubt, the best shepherds pie we've ever eaten. Michael, you never disappoint!

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I have tried many shepherds pies and this one is the best!!!!! This will make a great dish for our St. Pats party. I know you will read many reviews about the cinnamon being too much. I didn't change the amount and I thought it was awesome. You also will read about adding milk to the potatoes. I wouldn't!! The potatoes made per the recipe will soak up some of the liquid from the meat and they turn out beautiful. The only thing I would change is the amount of potatoes. I would bump it up to 3 lbs.
This certainly is not the traditional bland shepard's pie, I think you'll like this one much better.

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The potatoes needed more liquid (milk or cream. My grand-daughter hated the pie. I think the wine was too much for a 5 year old child's palate....the rest of us loved it. I will make this again and separate the children's protions adding a little chocolate and beef stock in lieu of the wine (sort of the Cincinnati chili taste to theirs.