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Alton Brown Shepherds Pie
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Alton Brown Shepherd's Pie

Shepherd's pie is an incredible comfort food. Delicious, super flavorful meaty filling topped with a mound of rich, buttery mashed potatoes!
Course Appetizer
Cuisine American
Keyword Shepherd's Pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 -8
Calories 585kcal
Author Kathleen

Ingredients

Potato Topping:

  • 1 1/2 Pounds Russet Potatoes
  • 1/4 Cup Half and Half
  • 2 Ounces Unsalted Butter
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Egg Yolk

Meat Filling:

  • 2 Tablespoons Vegetable Oil
  • 1 Medium Yellow Onion Chopped
  • 2 Carrots Peeled and Diced Fairly Small
  • 2 Cloves Garlic Minced
  • 1 1/2 Pounds Ground Lamb or Ground Beef
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Tablespoons All-Purpose Flour
  • 2 Teaspoons Tomato Paste
  • 1 Cup Chicken Broth
  • 1 Teaspoon Worcestershire Sauce
  • 2 Teaspoons Fresh Rosemary Finely Chopped
  • 1 Teaspoon Fresh Thyme Leaves Chopped
  • 1/2 Cup Frozen Corn
  • 1/2 Cup Frozen Petite Peas

Instructions

Make The Potatoes:

  • Peel the potatoes and slice them into 1/2 inch chunks. Add them to a medium saucepan filled with cold water. Cook on high, covered, and bring to a boil. When they boil, remove the lid, and lower heat and simmer until potatoes are tender about 10-15 minutes.
  • Add half-and-half and butter to a small microwave-safe dish and heat the mixture up in the microwave until warmed, approximately 40 seconds.
  • Drain the potatoes well then place them back in the saucepan. Mash the potatoes until there are no lumps, then stir in the heated half-and-half mixture, salt, and pepper. Add the egg yolk and stir until it's completely absorbed.

Make The Filling:

  • Meanwhile, as the potatoes cook, begin the filling. Preheat the oven to 4oo degrees.
  • In a 12 inch skillet, heat the vegetable oil until it begins to simmer over medium-high heat. Add the onions, and carrots and cook until they just begin to brown a bit, about 3-4 minutes. Stir in the garlic. Stir in the lamb or beef, salt, and pepper and saute until the meat is cooked through and no longer has any pink. Drain excess fat (**See Recipe Notes ) Sprinkle the meat mixture with the flour and stir to evenly coat. Cook for 1 minute. Stir in the tomato paste, chicken broth, Worcestershire, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and cover, and gently simmer, until the mixture thickens a bit, about 10-12 minutes. Stir in the thawed and well-drained corn and peas.
  • Pour filling mixture into an 11 X 7-inch baking dish. Spread the top evenly with the mashed potatoes, taking care to create a "seal" to the edges of the baking dish.  Place baking dish on an aluminum foil-lined, rimmed baking sheet. Bake in the middle of the preheated oven until the potatoes begin to brown, and the filling is heated through in the center, about 25-30 minutes. Allow the casserole to cool on a baking rack for 15 minutes before serving.

Nutrition

Calories: 585kcal | Carbohydrates: 31g | Protein: 23g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 139mg | Sodium: 942mg | Potassium: 929mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3760IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3.4mg