Traditional Shepherd’s Pie

Shepherd’s Pie is perfect on a cold winter evening. Please don’t let the long list of ingredients or the multiple steps listed for preparation. This dish really is easy and is made from common ingredients. I make this at least once or twice a month during the fall and winter. It’s really not complicated, and the results are always amazing. The rich gravy, veggies and ground meat are topped with a generous layer of mashed potatoes. It’s a complete meal served in a single baking dish.

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Shepherds Pie

A traditional Shepherd's Pie is the perfect meal on a cold evening. It's hearty, nutritious, and it'll certainly be a family favorite.

Servings

Ingredients

Potato Topping:

• 1-1/2 lbs russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 egg yolk

Meat and Vegetable Filling:

• 2 Tbsp vegetable or canola oil
• 1 cup chopped onion
• 2 small carrots, peeled and diced
• 2 cloves garlic, minced
• 1-1/2 lbs ground lamb
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp all-purpose flour
• 2 tsp tomato paste
• 1 cup chicken broth
• 2 tsp Worcestershire sauce
• 1 tsp chopped, fresh rosemary leaves
• 1 tsp chopped, fresh thyme leaves
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup baby peas, fresh or frozen

Servings Ingredients Potato Topping: 1-1/2 lbs russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1 egg yolk Meat and Vegetable Filling: 2 Tbsp vegetable or canola oil 1 cup chopped onion 2 small carrots, peeled and diced 2 cloves garlic, minced 1-1/2 lbs ground lamb 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 Tbsp all-purpose flour 2 tsp tomato paste 1 cup chicken broth 2 tsp Worcestershire sauce 1 tsp chopped, fresh rosemary leaves 1 tsp chopped, fresh thyme leaves 1/2 cup corn kernels, fresh or frozen 1/2 cup baby peas, fresh or frozen

Instructions

Preheat the oven to 400° F.

1. Peel the potatoes and cut into a 1/2" dice. Place the diced potatoes in a large saucepan; completely cover the potatoes with cold water. Cover pan; bring to a boil over high heat. When the water comes to a boil, uncover, and reduce the heat enough to maintain a simmer; cook until the potatoes are tender and can easily be smashed with tongs, about 10 to 15 minutes.
2. In a microwave safe bowl, add the half-and-half and butter; heat in the microwave just until the butter is melted and the mixture is warmed through, about 35 seconds.
3. Drain the cooked potatoes in a colander; return to the saucepan. Mash the potatoes until they are fairly well broken into small pieces; add the the warmed half-and-half and butter mixture along with the salt and pepper. Continue mashing until the potatoes are smooth. Add the egg yolk and stir in until completely incorporated.

While the Potatoes are Cooking:

1. In a 12 inch saute pan or large skillet, add the oil and heat over medium-high heat. When the oil begins to shimmer, add the chopped onion and diced carrots; saute just until they begin to take on a bit of color, about 3 to 4 minutes. Add in the minced garlic; stir to combine. Add the ground lamb, salt and pepper; cook until the lamb is browned and cooked through, about 3 minutes. Sprinkle the flour over the meat mixture, stirring to coat. Continuing cooking for another minute, then add the tomato paste, chicken broth, Worcestershire, rosemary, and thyme; stir to combine. Bring the mixture to a boil; reduce the heat to low. Cover and let the mixture simmer slowly for about 10 to 12 minutes or until the sauce is slightly thickened.
2. When the sauce in the meat mixture has thickened, stir in the corn and peas. Spread filling evenly in an 11" X 7" glass baking dish. Top with the mashed potatoes; be sure to start at the edges to create a seal. This will help prevent the mixture from bubbling out. Smooth the potatoes with a rubber spatula. Place the baking dish on a sheet pan that has been lined with parchment paper. Don't skip this part! If any gravy oozes out, the parchment will make cleanup much easier. Place the lined sheet pan and baking dish on the middle rack of the preheated oven. Bake for approximately 25 minutes or until the potatoes just begin to brown. Remove from oven and place baking dish on a cooling rack. Let cool for at least 15 minutes before serving.

Recipe Notes

Substitute ground beef for the ground lamb, if desired. Of course, then, technically, you'd have Cottage Pie rather than a Shepherd's Pie.  And, if you decide to sprinkle some bread crumbs on top of the potatoes, you'll have a Cumberland Pie. We like the traditional Shepherd's Pie, but however you serve it, you'll still have a delicious dinner!