Alton Brown Shepherd's Pie Recipe
Alton Brown’s shepherd’s pie is one of those hearty meals you'll want to make when your biggest eaters proclaim "I'm starving!".The mashed potatoes are buttery and smooth, and I like to fluff them up with a hand mixer before spreading them on top.The filling is rich and savory, with ground lamb or beef cooked in a flavorful sauce made with onions, carrots, and a touch of tomato paste.One thing I never skip is sautéing the vegetables just enough to caramelize them—it adds a lovely sweetness to the filling.Adding Worcestershire sauce and fresh herbs to the meat mixture gives it a savory boost you’ll notice right away.
Servings: 6
Ingredients
- 1 1/2 lbs Russet Potatoes peeled, diced
- 1/4 cup Half-and-Half
- 2 oz Unsalted Butter
- 1 Egg Yolk
- 1 tbsp Vegetable Oil
- 1 Onion chopped
- 2 Carrots chopped
- 2 cloves Garlic minced
- 1 1/2 lbs Ground Lamb
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Tomato Paste
- 1 cup Chicken Broth
- 1 tsp Worcestershire Sauce
- 1 tsp Fresh Rosemary chopped
Instructions
- Preheat your oven to 400°F.
- Start by boiling the potatoes in a large pot until they're tender.
- Once boiled, drain them and mash with half-and-half, butter, and egg yolk.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the onions and carrots, cooking them until they start to soften.
- Mix in the garlic and continue cooking for another minute.
- Add the ground lamb to the skillet, seasoning with salt and pepper.
- Cook everything together until the lamb is browned and cooked through.
- Stir in the tomato paste followed by the chicken broth, Worcestershire sauce, and rosemary.
- Let the mixture simmer until it's slightly thickened.
- Spread the meat mixture evenly in a baking dish.
- Top with the mashed potatoes, spreading them out to cover the meat completely.
- Bake in the oven for about 30 minutes or until the top is golden brown.