Shepherd's Pie Recipe

Name: Shepherd's Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Russet Potato (1 pound Russet or Yukon gold potatoes (peeled and cut into chunks)); ¼ cup Unsalted Butter (1/4 cup butter (melted + 2 tablespoons cut into pieces)); ¼ cup Half And Half (1/4 cup half and half); 1 cup Cheddar Cheese (1 cup grated cheddar cheese); 1 tsp Table Salt (1 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon pepper); 2 tbsp Olive Oil (2 tablespoons olive oil); ½ piece Yellow Onion (1/2 medium onion (chopped)); 2 pieces Carrot (2 medium carrots (peeled and diced)); 2 pieces Celery (2 stalks celery (diced)); 2 lb Ground Lamb (2 pounds ground lamb (or beef or turkey)); 3 tbsp All-Purpose Flour (3 tablespoons all-purpose flour); 2 tsp Stone House Seasoning (2 teaspoons Stone House Seasoning); 2 tbsp Tomato Paste (2 tablespoons tomato paste); 1 cup Chicken Stock (1 cup chicken stock or broth); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce (or coconut aminos)); 1 can Green Peas (1 (14.5-ounce) can English peas (drained and rinsed))

Shepherd's Pie Recipe - Main Course (American)

55 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Russet Potato1 lb · 1 pound Russet or Yukon gold potatoes (peeled and cut into chunks)
Unsalted Butter¼ cup · 1/4 cup butter (melted + 2 tablespoons cut into pieces)
Half And Half¼ cup · 1/4 cup half and half
Cheddar Cheese1 cup · 1 cup grated cheddar cheese
Table Salt1 tsp · 1 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon pepper
Olive Oil2 tbsp · 2 tablespoons olive oil
Yellow Onion½ piece · 1/2 medium onion (chopped)
Carrot2 pieces · 2 medium carrots (peeled and diced)
Celery2 pieces · 2 stalks celery (diced)
Ground Lamb2 lb · 2 pounds ground lamb (or beef or turkey)
All-Purpose Flour3 tbsp · 3 tablespoons all-purpose flour
Stone House Seasoning2 tsp · 2 teaspoons Stone House Seasoning
Tomato Paste2 tbsp · 2 tablespoons tomato paste
Chicken Stock1 cup · 1 cup chicken stock or broth
Worcestershire Sauce2 tsp · 2 teaspoons Worcestershire sauce (or coconut aminos)
Green Peas1 can · 1 (14.5-ounce) can English peas (drained and rinsed)

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Steps

1Preheat oven to 400° F. Lightly grease a 9x13-inch baking dish or large oven-safe skillet.
2Make the mashed potatoes: Place potato chunks in a large pot, cover with cold water + 1 tsp salt. Bring to a boil, then simmer 12-15 minutes until fork-tender. Drain well. In the same pot over low heat, melt ¼ cup butter. Add warmed half-and-half. Mash potatoes until smooth, then stir in butter mixture, cheddar, salt, and pepper. Taste and adjust seasoning. Set aside—keep fluffy!
3Cook the filling: Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté 5-7 minutes until softened. Add garlic for the last minute. Add ground meat; cook until browned (8-10 minutes), breaking it up. Drain excess fat if needed. Sprinkle flour over meat; stir 1-2 minutes to cook out raw taste. Stir in tomato paste, then broth, Worcestershire, thyme, and peas. Simmer 5-8 minutes until thickened and flavorful. Season to taste. The filling should be saucy but not soupy.
4Assemble: Spread filling evenly in baking dish. Dollop mashed potatoes on top, spread to cover completely (optional: use a fork to create ridges for crisp edges). Dot with butter pats.
5Bake 20-25 minutes until potatoes are golden and edges bubble. Broil 2-3 minutes for extra browning if desired. Let rest 10 minutes before serving—helps it set!