Shepherd's Pie
This Shepherd's Pie recipe features a savory ground lamb and vegetable filling simmered in a rich, herb-infused gravy, topped with a creamy, smooth layer of mashed potatoes. Baked until golden brown and bubbly, it's a comforting classic, perfect for a hearty meal. The recipe emphasizes proper technique for both components to ensure a delicious and cohesive dish.
Equipment
- 1 Medium Saucepan For cooking potatoes
- 1 Potato Masher
- 1 12-inch Sauté Pan For preparing the meat filling
- 1 11x7-inch Glass Baking Dish
- 1 Rubber Spatula For smoothing mashed potatoes
Ingredients
Main
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots peeled and diced small
- 2 cloves garlic minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Instructions
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Notes
For the potato topping, ensure potatoes are cooked until tender and thoroughly drained to avoid a watery mash. Warming the dairy and butter before combining helps achieve a smoother, lump-free consistency. Don't overmix mashed potatoes, as it can lead to a gummy texture. When browning the lamb, aim for good caramelization without overcrowding the pan to build foundational flavor. The flour acts as a thickener; ensure it cooks for a minute to remove raw flour taste. For an enhanced topping, consider folding in a small amount of grated Parmesan or Gruyère cheese before baking for a richer flavor and superior crust. The critical resting period after baking allows the pie to set, preventing it from crumbling when served.