Shepherd’s pie recipe

Shepherd's pie recipe


1 1/2 lbs russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

three/four teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

two tablespoons canola oil

one cup chopped onion

two carrots, peeled and diced tiny

two cloves garlic, minced

1 one/2 pounds ground lamb

1 teaspoon kosher salt

one/two teaspoon freshly ground black pepper

two tablespoons all-purpose flour

2 teaspoons tomato paste

one cup chicken broth

one teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

one teaspoon freshly chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas


  1. Peel the potatoes and reduce into 1/2-inch dice. Location in a medium saucepan and cover with cold water. Set above higher heat, cover and deliver to a boil. As soon as boiling, uncover, lower the heat to maintain a simmer and cook until tender and very easily crushed with tongs, approximately ten to 15 minutes. Area the half-and-half and butter into a microwave-risk-free container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then include the half and half, butter, salt and pepper and carry on to mash until smooth. Stir in the yolk until properly combined.
  2. Preheat the oven to 400 degrees F.
  3. Whilst the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set more than medium large heat. As soon as the oil shimmers, include the onion and carrots and saute just until they start to get on shade, around 3 to four minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook till browned and cooked by means of, around three minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for one more minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to mix. Carry to a boil, lessen the heat to lower, cover and simmer slowly ten to twelve minutes or till the sauce is thickened slightly.
  4. Include the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Best with the mashed potatoes, beginning around the edges to generate a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Area on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just till the potatoes start to brown. Eliminate to a cooling rack for at least 15 minutes just before serving.

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