Go Back

Shephard's Pie: Classic, Hearty, and Filling

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

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

Instructions
 

Potatoes

  • Peel and dice the potatoes into 1/2-inch pieces.
  • Put the diced potatoes in a medium saucepan and cover them with cold water.
  • Bring the saucepan with the potatoes to a boil over high heat, then reduce the heat to a simmer, leaving it uncovered.
  • Cook the potatoes until they're tender enough to crush easily with tongs or a fork, which should take about 10 to 15 minutes.
  • While the potatoes are cooking, warm the half-and-half and butter in a microwave-safe container for about 35 seconds.
  • Once the potatoes are cooked, drain them in a colander and return them to the saucepan.
  • Mash the potatoes, then add the warmed half-and-half, butter, salt, and pepper, continuing to mash until smooth.
  • Finally, mix in the egg yolk until everything is well combined.

The Pie Filling: Phase 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.
  • Sauté the onion and carrots in the heated oil until they start to caramelize, about 5 minutes.
  • Stir in the garlic and cook briefly until fragrant.
  • Add the lamb or beef, salt, and pepper, cooking until the meat is browned and fully cooked, which should take around 4-5 minutes.
  • Sprinkle the meat with flour and stir well to coat, cooking for an additional minute.
  • Incorporate the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme, stirring to combine.
  • 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

  • Mix the corn and peas into the mixture, then spread the mixture evenly into an 11x7 or 9x9 inch glass baking dish.
  • 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
  • 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.
  • Once baked, let the dish cool on a cooling rack for at least 15 minutes before serving.

EAT!

  • Let it cool for a bit, and then serve it up and enjoy filling your belly with goodness! Well done, chef!