Shepherds Pie with Scallion-Cheese Crust

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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.

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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!!!

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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!

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Oh my GOODNESS, this is the BEST shepherd's pie i have EVER had! And i actually substituted ground turkey for the lamb and i used very lean beef and it STILL came out unbelievable! The cinnamon was just the right amount in my opinion. Also, i added 1/2 of a beef bullion cube, and used chicken broth instead of stock (it was all i had. I agree with using more potatoes--after all, who complains about TOO MUCH mashed potatoes?! It was soooo good i cannot wait to make it again!

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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.