Shepherd’s Pie

A timeless comfort food dish featuring a savory, rich lamb and vegetable filling topped with creamy, golden-brown mashed potatoes. Perfect for a family dinner or make-ahead meal.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Yields: 6-8 servings

Skill Level: Intermediate
Recipe Intensity: Medium (Involves multiple components and techniques)

Ingredients

For the Mashed Potato Topping:

• 2.5 lbs (about 1.1 kg) Russet or Yukon Gold potatoes, peeled and quartered

• 1/2 cup whole milk, warmed

• 1/2 cup heavy cream, warmed

• 4 tbsp unsalted butter

• 1 large egg yolk (optional, for browning)

• 1 cup sharp cheddar cheese, grated (divided)

• 1 tsp salt (or to taste)

• 1/2 tsp freshly ground black pepper

For the Shepherd’s Pie Filling:

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• 2 lbs ground lamb (or ground beef for Cottage Pie)

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 1 cup beef or lamb stock

• 1 tbsp Worcestershire sauce

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme leaves

• 1 cup frozen peas

• Salt and pepper to taste

Instructions

Part 1: The Mashed Potato Topping

1. Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

2. Drain and Dry: Drain the potatoes thoroughly in a colander. Return them to the hot pot and let them sit for a minute over the residual heat to steam off any excess moisture. This is the secret to fluffy, not watery, mashed potatoes.

3. Mash and Combine: Using a potato ricer or masher, mash the potatoes until smooth. In a separate saucepan, gently warm the milk, cream, and butter until the butter is melted. Gradually fold the warm milk mixture into the potatoes until fully incorporated.

4. Season and Enrich: Stir in 1/2 cup of the grated cheddar cheese, salt, and pepper. For an extra-rich topping that browns beautifully, mix in the egg yolk at this stage. Set the mashed potatoes aside while you prepare the filling.

Part 2: The Savory Lamb Filling

1. Sauté the Aromatics: Preheat your oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery (this is a mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.

2. Brown the Lamb: Increase the heat to medium-high and add the ground lamb. Break it up with a wooden spoon and cook until well-browned, about 6-8 minutes. Spoon off any excess fat, leaving about 1-2 tablespoons in the pan for flavor.

3. Create the Foundation: Add the minced garlic and tomato paste, cooking for one more minute until fragrant. Sprinkle the flour over the meat mixture and stir constantly for another minute to cook off the raw flour taste.

4. Deglaze and Simmer: Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan to lift all the browned bits (this is flavor!). Add the rosemary and thyme. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened significantly.

5. Final Touches: Stir in the frozen peas and season generously with salt and pepper. Taste and adjust seasoning as needed. Remove from heat.

Part 3: Assembly and Baking

1. Assemble the Pie: If your filling is not already in an oven-safe dish, transfer it to a 9×13 inch baking dish or a similar-sized casserole. Spread the filling into an even layer.

2. Top with Potatoes: Carefully spoon the mashed potatoes over the lamb filling. Using a spatula, spread them evenly to the edges to create a seal, which will prevent the filling from bubbling over.

3. Create Texture: Use a fork to create decorative peaks and swirls across the entire potato surface. This will create more surface area for browning and crisping.

4. Bake to Perfection: Sprinkle the remaining 1/2 cup of grated cheddar cheese over the top. Place the dish on a baking sheet (to catch any potential drips) and bake for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown.

5. Rest and Serve: For the best results, let the Shepherd’s Pie rest for 10-15 minutes after removing it from the oven. This allows the filling to set, making it much easier to slice and serve.

Notes & Tips for the Perfect Pie

• Make-Ahead Marvel: This is an excellent make-ahead dish. Assemble the pie completely, cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time.

• Freezing Instructions: Assemble the pie (unbaked) and wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, covered with foil, at 375°F (190°C) for about 1 hour, then uncover and bake for another 20-30 minutes until hot and bubbly.

• The Potato Barrier: Sealing the edges with the mashed potatoes is crucial. It traps the steam, allowing the filling to heat through properly without drying out.

• Wine Pairing: A robust red wine like a Syrah/Shiraz or a Cabernet Sauvignon pairs beautifully with the rich, savory flavors of the lamb.

Nutrition Information

• Calories: 645 kcal

• Servings Size: 1/8 of the recipe

• Disclaimer: Nutrition is an estimate and can vary based on specific ingredients used.

Hayyat

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