Shepherd’s pie is a baked lamb and vegetable dish topped with mashed potatoes. The presence of the word shepherd in the name, referring to a person who raises sheep, points to the use of lamb in the recipe. When beef is substituted, it is known as cottage pie. The recipe originated in Scotland and northern England in the early 1800s as a way to make a meal using leftover roasted meat. Commonly used vegetables include onions, peas, carrots, corn, and celery. In the beginning shepherd’s pie was made with chunks of meat rather than the ground meat typically used today, and the mashed potatoes were not only on the top but also on the bottom and sides of the pan. Other than those minor changes, shepherd’s pie remains a classic recipe closely resembling the original.
Recipe Servings: 8
+ 15 minutes resting
Ingredients
Mashed Potatoes:
- 1½ lbs russet potatoes
- ¼ cup half and half
- 4 Tbsp unsalted butter
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 egg yolk
Filling:
- 2 Tbsp vegetable oil
- 1 cup onion, chopped
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1½ lbs ground lamb
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- ½ cup corn kernels, fresh or frozen
- ½ cup peas, fresh or frozen
Directions
- Peel the potatoes and cut into ½ inch cubes.
- Place the diced potatoes into a medium-size saucepan, cover them with water, set it over high heat, place the lid on the pan, and bring it to a boil.
- Reduce the heat to maintain a simmer and cook for 10–15 minutes or until the potatoes are tender.
- Combine the half and half and butter in a microwave-safe bowl and heat it in the microwave for about 35 seconds or until warmed through.
- Drain the potatoes in a strainer and return them to the saucepan.
- Add the half and half mixture as well as the salt and pepper to the potatoes and mash them until well-combined.
- Stir the egg yolk into the potatoes.
- Preheat the oven to 400°F.
- Place the oil in a large skillet and set it over medium-high heat.
- Add the onion and carrots to the hot oil and saute them for 3–4 minutes.
- Add the garlic and stir to combine.
- Add the meat, salt, and pepper, breaking up the meat as it cooks for 3–5 minutes or until browned.
- Sprinkle the flour over the browned meat, stirring to coat the meat, and cook for an additional minute.
- Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme, stirring to combine.
- Bring the mixture to a boil and then reduce the heat to low, cover, and simmer slowly for 10–12 minutes or until the sauce thickens slightly.
- Combine the meat mixture with the corn and peas in a large bowl, stirring until well-combined.
- Pour the filling into an 11 x 7-inch glass baking dish and spread it evenly.
- Top the filling with the mashed potatoes, making sure to spread it evenly and to the edges.
- Place the dish on a baking sheet (in case of any spill over) and bake for 25 minutes or just until the potatoes begin to brown.
- Remove the dish from the oven and let it cool for at least 15 minutes before serving.
For Mashed Potatoes:
For Filling (prepare while potatoes are cooking):
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