Description
Shepherd’s Pie (or Cottage Pie) is the ultimate comfort food for colder weather! This rich casserole is made with seasoned ground lamb (or beef), mixed with vegetables and gravy, and topped with a cheesy mashed potato crust. Perfect for a hearty meal that will warm you up from the inside out!
Ingredients
For the Meat Filling:
-
3 tablespoons vegetable oil
-
6 pounds lean ground lamb (or beef)
-
Kosher salt and freshly ground black pepper, to taste
-
3 large yellow onions, chopped
-
6 large carrots, peeled and finely diced
-
6 celery ribs, finely diced
-
9 cloves garlic, minced
-
3 teaspoons chopped fresh rosemary
-
3 teaspoons fresh thyme leaves
-
1.5 cups dry red wine
-
6 tablespoons all-purpose flour
-
6 tablespoons tomato paste
-
6 cups beef stock
-
6 tablespoons Worcestershire sauce
-
1.5 cups frozen peas
-
1.5 cups frozen corn
For the Mashed Potatoes:
-
7.5 pounds Russet potatoes, peeled, quartered, and rinsed
-
21 tablespoons unsalted butter, divided
-
3.75 cups shredded aged cheddar cheese, divided
-
3 cups half-and-half, warmed
-
3 egg yolks
Instructions
-
Cook the Meat Filling:
Heat the oil in a large ovenproof sauté pan over medium-high heat. Add the lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned (about 5-8 minutes). Drain the excess fat, season with salt and pepper, and remove the meat with a slotted spoon.
Add more oil if needed and lower the heat to medium. Stir in the onions and sauté until translucent, about 3 minutes. Add the carrots and celery, sauté until softened, about 8 minutes. Stir in the garlic and herbs and cook for 1 minute.
Pour in the red wine to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook until the wine evaporates. Stir in the tomato paste and cook until it darkens in color (1-2 minutes).
Stir in the flour and cook for 1 minute. Add the beef stock and Worcestershire sauce, bring to a boil, then return the meat to the pan. Cover and simmer for 45 minutes.
Add the peas and corn, mix, cover, and cook for another 15 minutes. Adjust seasoning as needed. Reserve. -
Prepare the Mashed Potatoes:
Preheat the oven to 375°F.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender. Drain and rice the potatoes back into the pot.
Stir in the butter, warm cream, 1 cup of cheese, yolks, and salt and pepper until the butter and cheese are melted and everything is well combined. Taste and adjust seasoning. -
Assemble the Shepherd’s Pie:
Spread dollops of mashed potatoes over the meat mixture using a spatula. Melt the remaining butter and drizzle it over the mashed potatoes. Top with the remaining cheese.
Place the sauté pan on a baking sheet and bake for 30 minutes, or until the potatoes are lightly browned and the edges are bubbling.
For a deeper brown, broil for 3-5 minutes.
-
Rest and Serve:
Let the Shepherd’s Pie rest for 10-15 minutes before serving.