Traditional Shepherd's Pie With Lamb
Our shepherd's pie recipe is satisfying, flavorful, and easy to prepare. Made with tender ground lamb, savory carrots and leeks, and a layer of fluffy whipped potatoes baked to golden perfection, this recipe is the ultimate take on a traditional favorite.
Servings: 4 servings
Ingredients
- 1 lb ground lamb
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 medium carrots peeled and diced
- 1 medium leek quartered lengthwise and sliced
- 1 clove garlic minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons tomato paste
- 2 teaspoons water
- 1/2 teaspoon Worcestershire sauce
- 1-1/2 tablespoons melted butter
For the potato topping:
- 1-1/2 lbs Russet potatoes peeled and cubed
- 4 tablespoons unsalted butter softened
- 1/3 cup half-and-half plus more as needed
- Salt and white pepper to taste
- 1 egg yolk
Instructions
- Preheat the oven to 400°F and lightly coat a casserole with non-stick spray.
Prepare the meat layer:
- Add the ground lamb to a frying pan and season with salt and pepper. Brown the meat over medium heat, using a spatula to break up large chunks as it cooks. Once the meat is cooked through, drain any excess fat and transfer it to a plate while you cook the vegetables.
- Return the pan to the stove over medium heat and add the olive oil and diced carrots. Sauté until the carrots are lightly caramelized, 5 to 6 minutes, then add the sliced leeks and minced garlic. Continue cooking until the leeks are soft and tender, 3 to 4 minutes more.
- Combine the tomato paste, water, and Worcestershire sauce in a small bowl, then add it to the vegetables and combine. Return the lamb to the pan, combine thoroughly, then transfer the mixture to the prepared casserole dish.
Prepare the potato topping:
- While the lamb is browning, add the potatoes to a saucepan and cover with cold water. Sprinkle with 1 teaspoon salt and bring them to a boil over medium-high heat. Continue cooking until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
- Drain the potatoes well and place the pan back on the stove just long enough for any remaining water to evaporate. Transfer them to a mixing bowl and mash gently.
- Add the butter and half-and-half to a microwave-safe measuring cup and microwave on 70% until the butter has melted (times will vary). Add the mixture to the potatoes, combine gently, and season to taste with salt and a little white pepper (if desired). Add the egg yolk.
- Using an electric mixer on medium-high speed, whip the potatoes until light and fluffy, adding a little more half-and-half if needed.Important note: Don't whip the potatoes for more than 30 seconds because their starch will begin to break down resulting in a gluey texture.
Assemble the dish:
- Spoon the whipped potatoes over the lamb mixture as evenly as possible, using a silicone spatula to smooth them to the edge. Brush liberally with melted butter.
- Bake for 25 to 30 minutes until the potatoes develop a rich golden crust. You can turn on the broiler for the last minute or two for even browning but watch carefully to be sure the top doesn't burn. Let stand 5 minutes before serving.
Notes
Here are a few tips to help you prepare the perfect shepherd's pie:
- BREAK UP THE MEAT EVENLY: When browning the meat, use a spatula or wooden spoon to break large chunks up into small, even pieces. This is an important technique to use when cooking any kind of ground meat, as it boosts flavor by making it easier to coat with sauces and combine with other ingredients.
- CARAMELIZE THE CARROTS: Make sure to get a little caramelization on your diced carrots before adding the leeks and garlic. Any time you caramelize a vegetable, even if it’s only slightly, you bring out its natural sweetness and add flavor.
- CLEAN THE LEEKS WELL: Because leeks can hide a lot of dirt, particularly near the top where the layers aren’t as closely packed, you’ll want to be sure you’ve cleaned them well. To clean them, we generally cut them in half lengthwise, then separate the layers one at a time and rinse off any dirt we find under cool running water.
- DON’T OVERWHIP THE POTATOES: Follow the recipe instructions closely to be sure your potatoes turn out light and fluffy. Whipped potatoes can turn sticky if you beat them too much. Since you've mashed them by hand already, just 30 seconds with the mixer will do the trick.
- GET A NICE GOLDEN CRUST ON THE POTATO TOPPING: If necessary, turn the oven to broil for a minute or two, but watch carefully and don't walk away. Things can burn quickly under the broiler.
Nutrition
Calories: 585 | Total Fat: 47g | Cholesterol: 173mg | Sodium: 474mg | Carbohydrates: 20g | Fiber: 3g | Sugar: 4g | Protein: 23g