Shepherd's Pie
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Additional Time
10 mins
-
Total Time
1 hr 10 mins
-
Servings
6 people
-
Calories
708 kcal
-
Course
Main Course
Shepherd's Pie
Report
Shepherd's Pie is truly the ultimate comfort food. What other dish gives you your meat and potatoes all in one pot? The filling is savory and loaded with vegetables and the whipped potatoes bake to perfection in the oven. Beef can be substituted for the ground lamb, but then it's called Cottage Pie. We love lamb! It works perfectly in this iconic dish.
Share:
Ingredients
For the Meat Filling
- 2 tablespoon unsalted butter
- 1 leek white part only, chopped
- 1 medium onion chopped
- 2 medium carrots peeled and chopped (food processor works well)
- 2 cloves garlic minced
- 1½ lbs ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon flour
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh Rosemary chopped
- ¼ teaspoon ground nutmeg
- ½ cup frozen corn kernels
- ½ cup frozen sweet peas
For the Potato Topping
- 4 to 5 large Russet potatoes about 2 lbs, peeled and quartered
- ¼ cup half-and-half plus more for an extra creamy topping
- 6 tablespoon unsalted butter
- kosher salt to taste, usually about 2 tsp
- 1 tablespoon fresh parsley (optional) chopped, for garnish
Instructions
Make the Meat and Veggie Filling
- Melt the 2 tablespoon butter in a large skillet over medium-high heat.
- Add the leeks, onion, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for about another minute.
- Add the lamb to the skillet, breaking it up with the back of a wooden spoon. Cook until just no longer pink. If too much fat has rendered, carefully tip the skillet to one side and use a large spoon to scoop out most of the grease.
- Season with salt (1 tsp) and pepper (½ tsp).
- Sprinkle the flour over the meat and then add the tomato paste, stirring to incorporate into the meat mixture, about 1 minute.
- Whisk in the stock and Worcestershire sauce and then add the thyme, rosemary, and nutmeg.
- Increase heat and bring to a boil. Lower the heat and simmer for 10 minutes, until the sauce has thickened somewhat.
Make the Potato Topping
- Meanwhile, place the potatoes into a large pot and cover them with salted water (about 2 tablespoon of salt). Bring to a boil over high heat.
- Simmer for 20 minutes, or until potatoes are cooked and easily pierced with the tip of a sharp knife.
- Drain and add the potatoes to a large bowl. Add the half-and-half, butter (6 tbsp), salt, and pepper, and mash with a hand mixer, or potato masher until smooth. Taste and add more salt, if necessary.
Assemble and Bake the Dish
- Preheat oven to 375°F.
- Stir in the corn and peas into the meat mixture.
- Layer the meat mixture into a 2-quart baking dish (11"x7" works well).
- Top with the potatoes, spreading them so they touch (and seal) the sides of the dish and are even all over. Use the back of a spoon to smooth and create swirls and little wisps.
- Bake for 30 minutes, or until bubbling and the wisps have slightly browned. If you desire the potatoes to brown a little more, place the dish under the broiler (on high) for about 1 to 2 minutes. (Keep an eye on them as broilers vary).
- Remove from oven and let rest for 10 minutes on a rack. Garnish with chopped parsley on top, if desired.
Notes
- The meat filling can be made up to 2 days in advance, as can the potatoes. Store in an air-tight container in the fridge and then assemble when ready to bake.
- Ground lamb can be found in the meat department of most well-stocked supermarkets at your local butcher.
- Ground beef can be substituted for the ground lamb, however, this is called Cottage Pie.
- The casserole freezes well for up to 1 month, however, the potatoes will lose some of their creamy texture, but it's still really good.
- Leftovers keep in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
55g
(18%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
620mg
(26%)
Potassium
1557mg
(44%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4311IU
(86%)
Vitamin C
22mg
(24%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 620mg | 26% |
| Potassium | 1557mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4311IU | 86% |
| Vitamin C | 22mg | 24% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
