Shephard's Pie: Classic, Hearty, and Filling

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

Potatoes
  • 1.5 lbs russet potatoes peeled and cut into 1 inch cubes
  • 1/4 cup half-and-half
  • 1 egg yolk (not necessary, but adds a little something)
  • 1/4 cup parmesan cheese
  • 1/2 tsp garlic powder
  • 8 tbs unsalted butter  1 stick
  • 3/4 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
Meat Filling
  • 1.5 lbs pounds ground lamb or beef
  • 1 cup yellow onion chopped
  • 2 carrots peeled and diced small
  • 2 cloves garlic minced
  • 2 Tbsp all-purpose flour (for thickening)
  • 2 tsp tomato paste
  • 1 cup chicken or beef broth
  • 1 tsp worcestershire sauce
  • 2 tsp rosemary leaves freshly chopped
  • 1 tsp thyme leaves freshly chopped
  • 1/2 cup corn kernels fresh or frozen
  • 1/2 cup english peas fresh or frozen
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Method
 

Potatoes
  1. Peel and dice the potatoes into 1/2-inch pieces.
  2. Put the diced potatoes in a medium saucepan and cover them with cold water.
  3. Bring the saucepan with the potatoes to a boil over high heat, then reduce the heat to a simmer, leaving it uncovered.
  4. Cook the potatoes until they're tender enough to crush easily with tongs or a fork, which should take about 10 to 15 minutes.
  5. While the potatoes are cooking, warm the half-and-half and butter in a microwave-safe container for about 35 seconds.
  6. Once the potatoes are cooked, drain them in a colander and return them to the saucepan.
  7. Mash the potatoes, then add the warmed half-and-half, butter, salt, and pepper, continuing to mash until smooth.
  8. Finally, mix in the egg yolk until everything is well combined.
The Pie Filling: Phase 1
  1. While the potatoes are simmering, prepare the filling by heating oil in a 12-inch sauté pan over medium-high heat until it shimmers.
  2. Sauté the onion and carrots in the heated oil until they start to caramelize, about 5 minutes.
  3. Stir in the garlic and cook briefly until fragrant.
  4. Add the lamb or beef, salt, and pepper, cooking until the meat is browned and fully cooked, which should take around 4-5 minutes.
  5. Sprinkle the meat with flour and stir well to coat, cooking for an additional minute.
  6. Incorporate the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme, stirring to combine.
  7. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 10 to 12 minutes or until the sauce thickens slightly.
The Pie Assembly: Phase 2
  1. Mix the corn and peas into the mixture, then spread the mixture evenly into an 11x7 or 9x9 inch glass baking dish.
  2. Spoon the mashed potatoes over the mixture, starting from the edges to create a seal and prevent bubbling. Spread into an even layer using a spatula
  3. Set the baking dish on a parchment-lined half sheet pan in the middle rack of the oven, and bake for approximately 25 minutes, or until the potatoes start to brown.
  4. Once baked, let the dish cool on a cooling rack for at least 15 minutes before serving.
EAT!
  1. Let it cool for a bit, and then serve it up and enjoy filling your belly with goodness! Well done, chef!