90 minutes
A comforting classic dish with a rich meat filling topped with creamy cheddar mashed potatoes.
tablespoons
Russet Potatoes, peeled and quartered
0 lb
tablespoons
cups
Aged White Cheddar, shredded
cups
to taste
Yellow Onion, diced small
each
Carrots, peeled and diced small
each
Garlic, minced
cloves
sprigs
sprigs
0 lb
Ground Lamb
0 lb
cups
tablespoons
Beef Stock
cups
Flat Leaf Parsley, chopped
cups
1. Boil Potatoes
Start by bringing a gallon of water and 2 tablespoons of kosher salt to a boil in a large pot. Once boiling, add the peeled and quartered russet potatoes. Cook them for about 15-20 minutes until a knife goes in with almost no resistance, ensuring they are soft enough to mash smoothly.
2. Preheat Oven and Prepare Butter Mixture
Meanwhile, preheat your oven to 375 degrees. Heat 6 tablespoons of unsalted butter and 1/2 cup of whole milk in a small saucepan or microwave until the butter melts.
3. Mash Potatoes and Add Cheddar
Once the potatoes are done, drain them and return them to the pot. Mash them thoroughly and stir in the hot butter mixture and 1 cup of shredded aged white Cheddar. Season with salt and freshly ground black pepper to taste. Cover the pot and set aside.
4. Cook Vegetables
In a large oven-safe skillet or enameled cast-iron braiser, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, minced garlic, thyme, and rosemary. Cook for about 10 minutes until the onions are translucent and the carrots are tender.
5. Cook Meat and Add Tomato Paste
Add the ground beef and ground lamb to the skillet, breaking up the meat with a spoon. Season with salt and pepper and cook until the meat is no longer pink. Stir in the tomato paste and cook for 2-3 minutes to caramelize it slightly.
6. Add Flour and Beef Stock
Sprinkle the flour over the mixture and cook for another minute to eliminate the raw flour taste. Pour in 3/4 cup of beef stock and stir until the liquid thickens.
7. Remove Herbs and Add Parsley
Remove the thyme and rosemary stems, then stir in the chopped parsley. Taste and adjust the seasoning if needed.
8. Spread Mashed Potatoes and Bake
Spread the mashed potatoes evenly over the meat mixture in the skillet, or transfer the filling to a 3-quart casserole dish before topping with the potatoes. Smooth the surface with a spatula. Bake the shepherd’s pie in the preheated oven for about 30 minutes, until the potatoes begin to brown and the edges are bubbling.
9. Let Stand and Serve
Let the pie stand for 15 minutes before serving, allowing the filling to set and the flavors to meld.
Use ground beef and beef broth instead of lamb and lamb broth.
Incorporate taco seasoning into the meat, use corn and black beans in the vegetable layer, and top with a cornmeal or polenta crust with spicy cheese.
Add curry spices to the meat and vegetable mixture, and consider a garlic and cilantro-infused mash.
Replace the meat with lentils, beans, or a meat substitute, and use vegetable broth.
Experiment with smoked gouda, tangy blue cheese, or creamy goat cheese for different flavors in the mash.
For the best mash, use starchy potatoes like Russets or Yukon Golds. They'll give you a fluffier, creamier texture which is perfect for your topping.
Don’t just season the meat mixture; make sure your mashed potatoes are also well-seasoned. This means adding enough salt, pepper, and maybe a hint of nutmeg or garlic powder for depth.
The cheese you select will significantly impact the flavor. A sharp, aged cheddar will give a more intense flavor than a mild one. Consider also a mix of cheddar and parmesan for an umami boost.
Take the time to really brown your onions and any other vegetables. This caramelization adds a depth of flavor you can’t get otherwise.
If you're using lamb (traditional for shepherd's pie) or beef (technically making it a cottage pie), ensure it's of good quality. Grass-fed and organic meats tend to have more flavor.
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