Shepherd's Pie
Real shepherd's pie is built on ground lamb, not beef, with a rich, thickened filling of lamb, carrots, and peas under a crisp, golden mashed potato lid.
Equipment
- Large dutch oven or pot - For boiling the potatoes
- Large, deep cast iron skillet or sauté pan - For the filling
- Potato masher or ricer - For the topping
- 9-by-9-inch (23 cm) or 2-quart casserole dish - Optional, if not baking in the skillet
- Colander - For draining potatoes
- Sturdy wooden spoon - For the filling
- Sharp knife and cutting board - For the vegetables
Ingredients
For the Mashed Potato Topping
- 2 lb Yukon Gold potatoes - 900 g, peeled and cut into 1-inch (2.5 cm) chunks
- 5 tbsp unsalted butter - 70 g, divided
- 1/2 cup whole milk - 120 ml, warmed
- 1 large egg yolk - optional, for a richer, more golden top
- 1/2 cup sharp cheddar cheese - 50 g, shredded, optional
- 3/4 tsp salt
- 1/4 tsp black pepper
For the Lamb Filling
- 2 tbsp olive oil - 30 ml
- 1 1/2 lb ground lamb - 680 g
- 1 large yellow onion - finely diced
- 2 medium carrots - finely diced
- 3 cloves garlic - minced
- 2 tbsp tomato paste - 32 g
- 2 tbsp all-purpose flour - 16 g
- 1 cup beef stock - 240 ml
- 1 tbsp Worcestershire sauce - 15 ml
- 1 tsp fresh thyme leaves - or 1/2 tsp dried thyme
- 1 tsp fresh rosemary - chopped, or 1/2 tsp dried
- 1 cup frozen peas - 140 g
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the peeled, cubed potatoes in a large pot and cover with cold water by about an inch (2.5 cm). Add a generous pinch of salt and bring to a boil over high heat.
- Reduce to a steady simmer and cook until a knife slides through easily, about 15 to 18 minutes. Drain the potatoes in a colander and let them sit for 2 to 3 minutes so the surface steam escapes.
- Return the drained potatoes to the warm, empty pot. Add 4 tablespoons (57 g) of the butter, the warmed milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mash or rice until smooth, stopping as soon as there are no lumps to avoid a gummy texture.
- If using the egg yolk, stir it in now while the mash is hot. It sets during baking and deepens the golden color. Set the mash aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground lamb and break it up with a wooden spoon. Cook until browned and no longer pink, about 6 to 8 minutes.
- Tip the pan and spoon off most of the rendered fat. Ground lamb browns with more rendered fat than beef, so draining here keeps the finished filling from turning greasy.
- Add the diced onion and carrots to the browned lamb. Cook, stirring often, until the onion softens and turns translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Season the mixture with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly.
- Sprinkle the flour over the meat and stir until no dry streaks remain, about 1 minute. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom.
- Add the thyme and rosemary, then simmer for 5 to 8 minutes until the sauce thickens and coats the back of a spoon.
- Stir the frozen peas into the thickened filling. Cook for 1 to 2 minutes, just until they are heated through and bright green. Taste and adjust the salt and pepper. Remove from the heat.
- Preheat the oven to 400°F (200°C). If your skillet is not oven-safe, transfer the filling to a 2-quart baking dish and spread it level.
- Spoon the mashed potatoes over the top in dollops, then gently spread them to the edges to seal in the filling. Drag a fork across the surface to make ridges.
- Melt the remaining 1 tablespoon of butter and brush it over the top, then sprinkle with cheddar if using.
- Bake, uncovered, for 25 minutes until the top is golden and the filling bubbles at the edges. For extra color, run it under the broiler for 2 to 3 minutes, watching closely.
- Let the pie rest for 10 minutes before serving so the filling settles. Scoop straight from the dish and serve hot.
Notes
- Steam-dry the potatoes: Letting them sit after draining pulls moisture out, which keeps the topping from weeping liquid into the filling.
- Thicken the filling fully before topping: Spreading warm mash over a still-loose filling causes the whole thing to slump into gravy under the potatoes.
- Cool the filling slightly if you have time: A cooler filling gives less steam under the mash, which helps the top crisp.
- Do not overwork the mash: Too much stirring releases starch and turns the topping gummy and heavy.
- Season every layer: Salt the potato water, the filling, and the mash so no layer tastes flat.
- Seal the mash to the edges: Spreading it all the way to the sides traps the filling and stops it bubbling over.
- Use the fork ridges: The raised edges catch heat and brown faster than a flat surface.
- Let it rest before serving: Ten minutes lets the filling firm up so each portion holds its shape.
- Storage: Cover tightly and refrigerate for up to 3 to 4 days, or freeze baked or unbaked portions airtight for up to 3 months.
- Make-ahead: Assemble the whole pie a day early, refrigerate unbaked, and bake fresh when needed, adding a few extra minutes to the bake time.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 34gProtein: 26gFat: 30gSaturated Fat: 13gSodium: 640mgFiber: 5gSugar: 6g
Tried this recipe?Let us know how it was!