Shepherd’s Pie Recipe


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 rosemaryor 1 teaspoon dried rosemary
  • 2 teaspoons chopped thymeor 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
  • 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 pepperas needed for seasoning
  • 1 tablespoon chopped parsley(3g)


Shepherd’s Pie Meat Filling

  1. 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.
  2. Add garlic and saute until fragrant, 30 seconds. Add rosemary and thyme, saute for 30 seconds. Add tomato paste and saute for 1 minute.
  3. Add lamb and beef, saute until meat is lightly browned and cooked through, 5 minutes.
  4. Stir in salt, pepper, and the flour.
  5. Add beef stock and Worcestershire sauce. Bring liquid to a simmer and cook until thickened, 4 to 5 minutes.
  6. Stir in peas and cook until warmed through 1 minute. Taste meat filling and season with more salt and pepper as needed.
  7. 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

  1. Set oven rack to the middle position. Preheat to 400ºF (204ºC).
  2. In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil.
  3. 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.
  4. Cook until fork tender, about 15 minutes.
  5. Drain using a colander and rinse the potatoes with hot water to remove any residual starches, 30 seconds.
  6. 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.
  7. Add butter and gently fold into the potatoes.
  8. Whisk together milk and ½ teaspoon salt.
  9. Gradually fold into potatoes in three additions, until the milk is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally.
  10. Add egg yolk and stir until combined.
  11. 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.
  12. Bake for 20 minutes to warm the potatoes and dry the surface. Broil for 2 to 3 minutes until the surface is golden brown.
  13. 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%

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