Shepherd's Pie

Homemade Sheperd's Pie in a black dish with a gold spoon in it.

Course: Entree

Cuisine: British / Irish

Prep Time: 40

Cook Time: 30

Resting time: 10

Total Time: 1 10

Servings: people

Calories: 708kcal

Author: Kris Longwell

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.

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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.

Video

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