Shepherd's Pie with lamb
Entree

Sheperd’s Pie

I love this classic version of Sheperd’s Pie. How can you go wrong with meat, veggies and mashed potatoes all in one dish? This if full of flavor and a great casserole dish to serve to a crowd, or if you’re so inclined, to have leftovers for lunch the next day!

Sheperd's Pie

  • Servings: 8
  • Difficulty: medium
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Classic Sheperd's Pie with Ground Lamb

Recipe courtesy of Alton Brown and the Food Network

  • 1 1/2 pounds russet potatoes
  • 1/4 cup half and half
  • 2 ounces unsalted butter
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 egg yolk
  • 2 Tbs canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 lbs ground lamb
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbs all-purpose flour (can easily substitute gluten-free if desired)
  • 2 tsp tomato paste
  • 1 cup chicken broth
  • 2 tsp Worcestershire sauce
  • 2 tsp freshly chopped rosemary
  • 1 tsp fresh chopped thyme
  • 1/2 cup fresh or frozen corn kernals
  • 1/2 cup fresh or frozen English peas

Directions

  1. Preheat oven to 400 degrees.
  2. Peel the potatoes and cut into 1/2 inch dice. Method 1: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 -1 5 minutes – OR- Method 2: Place cubes in a steamer, with about 2 inches of water at the bottom of the pot. Steam potatoes until easily broken up with a fork. Once your potatoes are cooked, drain and place back in a mixing bowl or back in the dry saucepan. Place the 1/2 n 1/2 and butter into a microwave safe container and heat in microwave until warmed through, about 35 seconds. Mash the potatoes, then add the 1/2 and 1/2 and butter mixture, as well as salt and pepper and continue to mash until smooth. Stir in the mixed egg yolk until well combined.
  3. While the potatoes are cooking, you can prepare your 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 4 minutes. Sprinkle the meat with flour an 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.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7 inch glass baking or casserole dish. Top with 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 pane on the middle rack of the oven and bake for 25 minute or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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