Ingredients
Shepherd’s Pie Meat Filling
- 1 tablespoon olive oil, (15ml)
- 1 cup yellow onion, (125g) 1/4-inch dice
- 3/4 cup carrots, (105g) 1/4-inch dice
- 1/2 cup celery, (60g) 1/4-inch dice
- 1 tablespoon minced garlic, (10g)
- 2 teaspoons chopped rosemary, or 1 teaspoon dried rosemary
- 2 teaspoons chopped thyme, or 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 pound ground lamb, (454g)
- 1 pound lean ground beef, (454g)
- 1 1/2 teaspoon kosher salt, (10g)
- 1/2 teaspoon ground pepper
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2 tablespoons all-purpose flour, (20g)
- 1 cup unsalted beef stock, (240ml) or unsalted beef broth
- 1 tablespoon Worcestershire sauce, (15ml)
- 3/4 cup peas, (116g) fresh or frozen and defrosted
Mashed Potato Topping
- 8 cups water, (2 quarts)
- 1 1/2 teaspoons kosher salt, (12g) divided
- 2 pounds Russet potatoes, (908g)
- 2 tablespoons unsalted butter, (30g)
- 1/2 cup whole milk, (120ml)
- black pepper, as needed for seasoning
- 1 tablespoon chopped parsley, (3g)
Instructions
Shepherd’s Pie Meat Filling
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Heat a large 12-inch oven-safe skillet or cast iron pan over medium-high heat. Add olive oil, once hot add onion, carrot, and celery. Saute for 3 minutes.
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Add garlic and saute until fragrant, 30 seconds. Add rosemary and thyme, saute for 30 seconds. Add tomato paste and saute for 1 minute.
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Add lamb and beef, saute until meat is lightly browned and cooked through, 5 minutes.
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Stir in salt, pepper, and the flour.
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Add beef stock and Worcestershire sauce. Bring liquid to a simmer and cook until thickened, 4 to 5 minutes.
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Stir in peas and cook until warmed through 1 minute. Taste meat filling and season with more salt and pepper as needed.
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Evenly spread meat mixture in the pan. The meat can also be transferred to an 11-inch by 7-inch baking dish if the pan is not oven safe.
Mashed Potato Topping
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Set oven rack to the middle position. Preheat to 400ºF (204ºC).
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In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil.
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Peel potatoes and cut into 1-inch pieces. Add potatoes to a bowl and rinse under cool water, removing starchy water until clear about two to three additional times. Drain potatoes and add to boiling water.
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Cook until fork tender, about 15 minutes.
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Drain using a colander and rinse the potatoes with hot water to remove any residual starches, 30 seconds.
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Set a food mill, ricer, or fine mesh strainer over the pot used to cook the potatoes and pass the potatoes through into the pot. Alternatively, use a potato masher to break down the potatoes.
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Add butter and gently fold into the potatoes.
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Whisk together milk and ½ teaspoon salt.
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Gradually fold into potatoes in three additions, until the milk is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally.
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Add egg yolk and stir until combined.
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Evenly spread the mashed potato topping over the meat filling. Make sure to cover the edges of the dish to keep the filling from rising up the sides.
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Bake for 20 minutes to warm the potatoes and dry the surface. Broil for 2 to 3 minutes until the surface is golden brown.
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Allow the dish to rest for 10 minutes before serving. Garnish with black pepper and chopped parsley.
Nutrition Facts
Calories 569 Calories from Fat 270
% Daily Value*
Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 114mg 38%
Sodium 768mg 32%
Potassium 1354mg 39%
Carbohydrates 39g 13%
Fiber 4g 16%
Sugar 4g 4%
Protein 35g 70%
Vitamin A 2865IU 57%
Vitamin C 14mg 17%
Calcium 238mg 24%
Iron 8.8mg 49%