Traditional Shepherd's Pie
Description
This traditional shepherd's pie recipe makes a rich and meaty casserole with ground lamb and beef topped with a rich and cheesy mashed potato topping.
Ingredients
•
3 pounds Yukon Gold potatoes
•
1 tablespoon kosher salt
•
1/4 cup milk
•
3 tablespoons salted butter, divided
•
1 cup shredded white Cheddar cheese
•
1/4 cup sour cream
•
1 large egg yolk
•
2 teaspoons kosher salt, divided
•
1 teaspoon ground black pepper, divided
•
1 tablespoon olive oil
•
1 cup diced onion
•
1 cup diced carrot
•
1 pound ground lamb
•
1 pound ground beef sirloin
•
3 tablespoons all-purpose flour
•
1 teaspoon finely chopped fresh rosemary
•
1 teaspoon finely chopped fresh thyme
•
1 cup beef stock
•
1 tablespoon tomato paste
•
1 tablespoon Worcestershire sauce
•
1 cup frozen green peas
•
1 tablespoon chopped fresh parsley, or to taste
Directions
1
Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
2
Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
3
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
4
Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
5
Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
6
Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
7
Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.