Shepherd's Pie

Shepherd’s Pie is, in its origins, made from whatever is in the house. Put whatever you want in here. Just make sure you throw some parsley on top.

Ingredients

Potatoes

1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch dice

1/4 cup whole milk, warmed

4 tbsp (1/2 stick) unsalted butter

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 egg yolk

Filling

2 tbsp canola oil

1 cup onion, chopped

2 carrots, peeled and diced small

2 garlic cloves, minced

1 1/2 lbs ground lamb or beef

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp all-purpose flour

2 tsp tomato paste

1 cup low-sodium chicken broth

1 tsp Worcestershire sauce

2 tsp fresh rosemary, finely chopped

1 tsp fresh thyme, finely chopped

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

Preparation

1. Place the potatoes in a medium saucepan and cover with cold, generously salted water. Bring to a boil over high heat, then uncover, reduce heat to a simmer, and cook until easily pierced with a fork, 10–15 minutes. Meanwhile, warm the milk and butter in a small saucepan over low heat until the butter is melted. Drain the potatoes and return to the saucepan. Mash thoroughly, then pour in the warm milk and butter and continue mashing until smooth and creamy. Stir in the egg yolk until well combined.

2. Preheat the oven to 400°F.

3. While the potatoes cook, heat the canola oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the onion and carrots and cook, stirring occasionally, until just beginning to take on color, 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the ground meat, season with salt and pepper, and cook, breaking up the meat, until browned and cooked through, about 3 minutes. Sprinkle with the flour and toss to coat, cooking for 1 more minute. Add the tomato paste and stir to coat the meat. Pour in the broth and Worcestershire and stir to combine. Add the rosemary and thyme. Bring to a boil, reduce heat to low, cover, and simmer until the sauce has thickened, 10–12 minutes.

4. Stir the corn and peas into the meat mixture. Transfer to a 13x9-inch baking dish and spread evenly. Spoon the mashed potatoes over the top, starting around the edges to create a seal and prevent the filling from bubbling up. Smooth with a spatula. Set the baking dish on a parchment-lined rimmed baking sheet and bake on the middle rack for 25 minutes, until the potatoes are beginning to brown. Let rest on a rack for at least 15 minutes before serving.

Notes

Inspired by Food Network.