Classic Shepherd's Pie with Savory Lamb Filling
This quintessential Shepherd's Pie recipe hails from the meticulous kitchens of Cook's Illustrated, offering an ideal blend of flavors and textures. Ground lamb is expertly sautéed with aromatic vegetables, creating a rich filling enhanced by red wine and herbs. Topped with creamy mashed russet potatoes, this comforting dish is perfect for chilly evenings or family gatherings. Though untested at this time, the careful attention to detail in the recipe leaves little room for improvement, aside from perhaps adjusting the saltiness based on personal health needs. Substitute with low-sodium broth if necessary for a delicious yet heart-healthy option.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Ground Lamb
1 1/2 lbs (browned and drained)
Medium Onion
1 (minced)
Medium Carrots
2 (peeled and sliced 1/4-inch thick)
Garlic Cloves
2 (minced or pressed)
Tomato Paste
1 tablespoon (none)
Flour
1/4 cup (none)
Low Sodium Chicken Broth
1 3/4 cups (none)
Dry Red Wine
1/4 cup (preferably Cotes du Rhone)
Worcestershire Sauce
1 teaspoon (none)
Dried Thyme
1/4 teaspoon (none)
Dried Rosemary Leaves
1/4 teaspoon (none)
Frozen Peas
1 cup (thawed)
Medium Russet Potatoes
4 (2 lbs) (peeled and chopped)
Unsalted Butter
2 tablespoons (softened)
Heavy Cream
1/2 cup (warmed)
Salt and Pepper
to taste (none)
Instructions
1
In a large skillet, cook the ground lamb over medium-high heat, breaking it up with a spoon, until it's browned and no longer pink, approximately 5 minutes. Drain the fat using a fine-mesh strainer set over a bowl to reserve the drippings.
2
Return 2 tablespoons of reserved drippings to the same skillet. Heat over medium-low until shimmering. Add the minced onion, sliced carrots, and a pinch of salt. Sauté the mixture until the vegetables have softened and are lightly caramelized, about 7-10 minutes.
3
Add the minced garlic and tomato paste to the skillet. Cook for another 30 seconds until fragrant. Stir in the flour, cooking for about 1 minute to remove the raw taste.
4
Gradually whisk in the low sodium chicken broth and dry red wine, scraping the bottom of the skillet to integrate the browned bits, resulting in a smooth sauce.
5
Reintroduce the pre-cooked lamb into the filling, along with Worcestershire sauce, dried thyme, and rosemary. Stir and allow the mixture to simmer until it begins to thicken, approximately 2 minutes. Remove from heat and fold in thawed peas. Adjust seasoning with salt and pepper as needed. Transfer the filling to a 2 to 2.5 quart baking dish and set aside.
6
For the mashed potatoes, place them in a pot and cover with water, ensuring the potatoes are submerged by at least an inch. Add 1 tablespoon of salt and bring to a boil. Lower the heat to a simmer and cook until tender, about 10-12 minutes. Drain the potatoes and return them to the warm pot over low heat.
7
Mash the potatoes until smooth, then incorporate the softened unsalted butter and warmed heavy cream. Season with additional salt and pepper to taste.
8
Dollop the creamy mashed potatoes over the filling in the baking dish, smoothing them into an even layer that completely covers the filling and seals edges. Place the baking dish on a foil-lined baking sheet to catch any drips.
9
Bake in a preheated oven at 450 degrees Fahrenheit for about 30 minutes, or until the edges of the filling are bubbling and the potato topping is lightly golden brown.
10
Allow the dish to cool for 10 minutes prior to serving to let the flavors meld and for safety.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Shepherd's Pie recipe?
The recipe uses 1 1/2 lbs of ground lamb, which is traditional for a classic Shepherd's Pie.
What type of potatoes are recommended for the topping?
Russet potatoes are used for this recipe because their high starch content creates a fluffy and creamy mash.
What is the recommended oven temperature for baking?
The dish should be baked in a preheated oven at 450 degrees Fahrenheit.
How long does the Shepherd's Pie need to bake?
It should bake for approximately 30 minutes, or until the filling is bubbling and the potato topping is golden brown.
What kind of wine is best for the savory lamb filling?
The recipe suggests a dry red wine, specifically mentioning Cotes du Rhone as a preferred choice.
Should the lamb fat be discarded after browning?
The fat should be drained through a fine-mesh strainer, but you should reserve 2 tablespoons to sauté the vegetables for extra flavor.
How many carrots are required for the filling?
You will need 2 medium carrots, peeled and sliced 1/4-inch thick.
What size baking dish should I use?
A 2 to 2.5 quart baking dish is the ideal size for this recipe.
How do I make the potato topping creamy?
After mashing the potatoes, incorporate 2 tablespoons of softened unsalted butter and 1/2 cup of warmed heavy cream.
What herbs are used to season the lamb?
The filling is seasoned with 1/4 teaspoon of dried thyme and 1/4 teaspoon of dried rosemary leaves.
Why is a foil-lined baking sheet recommended?
Placing the baking dish on a foil-lined sheet helps catch any drips from the filling that might bubble over during the 450-degree bake.
Should I use low-sodium broth?
Yes, the recipe specifies low sodium chicken broth to help manage the overall saltiness of the dish.
How long do the potatoes need to boil?
The potatoes should simmer for about 10-12 minutes until they are tender.
When should the frozen peas be added?
The thawed peas should be folded into the lamb mixture after it has thickened and been removed from the heat.
What is the purpose of the tomato paste and flour?
The tomato paste adds depth of flavor and color, while the flour helps thicken the sauce into a rich gravy.
How long should the dish rest after coming out of the oven?
Allow the Shepherd's Pie to cool for 10 minutes before serving to let the flavors meld.
How should the garlic be prepared?
The 2 cloves of garlic should be minced or pressed before being sautéed with the other aromatics.
What kind of onion is used?
One medium onion, minced, is used to provide the aromatic base for the lamb filling.
How much Worcestershire sauce is needed?
The recipe calls for 1 teaspoon of Worcestershire sauce to add umami depth to the filling.
Do I need to peel the potatoes?
Yes, the 4 medium russet potatoes should be peeled and chopped before boiling.
Can I substitute the heavy cream?
While heavy cream provides the best richness, you can use milk or half-and-half, though the texture will be less creamy.
How should the peas be prepared before adding?
The 1 cup of frozen peas should be thawed before being folded into the filling.
How do you apply the potato topping?
Dollop the mashed potatoes over the filling and smooth them into an even layer, ensuring you seal the edges against the dish.
How do you prevent the sauce from being lumpy?
Gradually whisk in the chicken broth and red wine while scraping the bottom of the skillet to integrate the flour and browned bits.
What total weight of potatoes is needed?
The recipe calls for approximately 2 lbs of russet potatoes.
How long do the vegetables need to sauté?
The onion and carrots should be sautéed for 7-10 minutes until softened and lightly caramelized.
When do you add the garlic and tomato paste?
Add them after the vegetables have softened, and cook for about 30 seconds until fragrant.
How much chicken broth is used?
The recipe requires 1 3/4 cups of low sodium chicken broth.
Should the butter for the potatoes be cold?
No, the butter should be softened to ensure it incorporates smoothly into the mashed potatoes.
Is this recipe healthy?
The recipe suggests using low-sodium broth and adjusting salt for health needs, though it remains a rich, traditional comfort food.