Shepherd's Pie

March 10, 2017

It's almost St. Patrick's Day, and we'll take any excuse to eat something covered in mashed potatoes. This recipe is adapted from Food Network.

What you'll need

For the potatoes 

  1. 1.5 lbs russet potatoes 
  2. 1/4 cup half-and-half
  3. 2 oz unsalted butter 
  4. 1 egg yolk
  5. Kosher salt and ground black pepper, to taste

For the filling

  1. 2 tbsp canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and diced small
  4. 2 cloves garlic, minced
  5. 1.5 lbs antibiotic-free ground lamb or American organic, grass-fed ground beef
  6. Kosher salt and ground black pepper, to taste
  7. 2 tbsp all-purpose flour
  8. 2 tsp tomato paste 
  9. 1 cup chicken broth 
  10. 1 tsp Worcestershire sauce
  11. 2 tsp freshly chopped rosemary leaves
  12. 1/2 cup corn 
  13. 1/2 cup peas



  1. Peel the potatoes and cut into 1/2-inch pieces. Place in medium saucepan and cover with cold water. Set over high heat, cover, bring to boil
  2. Decrease heat to a simmer and cook for 10-15 minutes, until tender
  3. Melt butter in microwave safe container for approx. 30 seconds
  4. Drain potatoes and return to saucepan
  5. Mash potatoes, add half-and-half, butter, salt, and pepper. Continue to smash until smooth
  6. Stir in yolk
  7. Preheat oven to 400 degrees F. 


  1. Place canola oil into a 12-inch saute pan and set over medium-high heat
  2. Once the oil shimmers, add onions and carrots and saute for about 3-4 minutes
  3. Add garlic & stir
  4. Add ground lamb or ground beef and salt and pepper
  5. Cook until browned, about 3 minutes 
  6. Sprinkle meat with flour and toss to coat, continue to cook for another minute
  7. Add tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine
  8. Bring to a boil and then reduce the heat to low, cover and simmer for 10-12 minutes
  9. Add corn and peas to mixture; spread evenly in a glass baking dish
  10. Top with mashed potatoes
  11. Place on parchment sheet lined sheet pan
  12. Bake for 25 minutes
  13. Cool for 15 minutes



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