Shepherd’s Pie with Onions and Cheddar

Name: Shepherd’s Pie with Onions and Cheddar
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 2 pounds (about 6 medium) onions; 1 teaspoon kosher salt; 3 pounds all-purpose potatoes; 4 garlic cloves; 1 teaspoon kosher salt; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 3 medium (about 1 1/2 cups) carrots; 2 pounds ground lamb (or ground beef); 1 1/2 teaspoons minced fresh thyme leaves; 1 teaspoon kosher salt; 2 tablespoons all-purpose flour; 1 tablespoon store-bought or homemade tomato paste; 2 cups homemade chicken stock or low-sodium canned chicken broth; 1 cup grated cheddar

User Reviews

4.9

27 reviews

Excellent

Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
2 hrs
Servings
6 to 8 servings
Calories
906 kcal
Course
Main Course
Cuisine
British

Shepherd’s Pie with Onions and Cheddar

Iris Warren

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This shepherd's pie is made with ground lamb, caramelized onions, mashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, simply call it cottage pie.

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Ingredients

Servings

For the caramelized onions

3 tablespoons olive oil
2 pounds (about 6 medium) onions thinly sliced crosswise into rounds
1 teaspoon kosher salt

For the mashed potatoes

3 pounds all-purpose potatoes such as Yukon Gold, scrubbed but not peeled and cut into 2-inch (5-cm) chunks
4 garlic cloves smashed with the flat side of a knife
1 teaspoon kosher salt plus more to taste
4 tablespoons unsalted butter cut into 4 pieces

For the filling and to finish the shepherd's pie

1 tablespoon olive oil
3 medium (about 1 1/2 cups) carrots scrubbed or peeled and finely diced
2 pounds ground lamb (or ground beef)
1 1/2 teaspoons minced fresh thyme leaves
1 teaspoon kosher salt
2 tablespoons all-purpose flour
1 tablespoon store-bought or homemade tomato paste (ketchup will do in a pinch)
2 cups homemade chicken stock or low-sodium canned chicken broth
1 cup grated cheddar

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Instructions

Make the caramelized onions

In a large, heavy-bottomed skillet over medium heat, warm the oil until hot. Add the onions to the pan and turn the heat down to medium-low.
Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 40 minutes, or even longer, until they're completely softened and golden brown. This will take time, so don't rush. You should have about 1 1/2 to 2 cups of onions. (You can cover and stash them in the fridge for up to 1 week.)

Make the creamy mashed potatoes

Find a large pot that's large enough to accommodate a steamer insert or heatproof colander that will hold your potatoes. Pour enough water into the pot to reach the bottom of the steamer or colander, add the potatoes and garlic, and sprinkle with the salt. Cover the pot and bring the water to a boil.
Reduce the heat to maintain an active simmer and steam the potatoes, until they break apart easily when poked with a fork, 25 to 30 minutes.
Remove the potatoes and garlic from the steamer, carefully pour off any remaining hot water in the pot, and return the potatoes and garlic to the pot. Place over low heat, shaking the pan occasionally to toss the potatoes and garlic, until any excess water in the potatoes has evaporated, maybe 30 to 60 seconds.
Add the butter to the pot and use a potato masher to mash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and stash the mashed potatoes in the fridge for up to 24 hours.)

Make the lamb filling and assemble the shepherd's pie

Crank the oven to 400°F (200°C).
In a large skillet over medium-high heat, warm the oil until hot. Add the carrots and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the lamb (or beef), thyme, and salt, and sear, stirring occasionally and crumbling the meat into small crumbles, until the meat is no longer pink, about 10 minutes. Carefully pour off all the fat.
Sprinkle the flour over the lamb and cook, stirring, for 1 minute. Then stir in the tomato paste and continue cooking and stirring, for 2 minutes more. Add the stock and 1 cup of the caramelized onions, increase the heat slightly, and simmer until the liquid thickens slightly, about 2 minutes.
Spread the meat mixture in a shallow round or oval 3-quart casserole dish or a 9-by-13-inch baking dish. Spread the potatoes on top. Strew the remaining caramelized onions over the mashed potatoes and then sprinkle with the Cheddar.
Bake the shepherd's pie until the Cheddar is golden and crusty, about 20 minutes. Let cool slightly before serving it straight from the dish.

Notes

Our recipe testers also made this recipe with ground dark-meat turkey as well as tofu and loved it just as much. Consider that.

Nutrition Information

Show Details

Serving 1portion Calories 906kcal (45%) Carbohydrates 58g (19%) Protein 37g (74%) Fat 59g (91%) Saturated Fat 26g (130%) Monounsaturated Fat 25g Trans Fat 1g Cholesterol 150mg (50%) Sodium 1698mg (71%) Fiber 8g (32%) Sugar 9g (18%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 906 kcal

% Daily Value*

Serving	1portion
Calories	906kcal	45%
Carbohydrates	58g	19%
Protein	37g	74%
Fat	59g	91%
Saturated Fat	26g	130%
Monounsaturated Fat	25g	125%
Trans Fat	1g	50%
Cholesterol	150mg	50%
Sodium	1698mg	71%
Fiber	8g	32%
Sugar	9g	18%