British
Shepherd's Pie
Savory lamb and vegetables baked beneath buttery mashed potatoes with browned edges.
6 servings · 35 minutes prep · 75 minutes cook
Ingredients
Potato Topping
- 2 1/2 lb, peeled and cut into 1 1/2-inch chunks
- 1 tsp, for the cooking water
- 1 tsp, for the mash
- 5 tbsp
- 1/2 cup, warm
- 1 large, optional, for browning
- 1/2 tsp, freshly ground
Lamb Filling
- 2 lb, preferably 80 to 85% lean
- 1 large, finely diced
- 2 medium, finely diced
- 2 cloves, minced
- 2 tbsp
- 2 tbsp
- 1 1/2 cups, low-sodium; or low-sodium lamb stock
- 1 tbsp
- 2 tsp, fresh and finely chopped, fresh, finely chopped
- 1 cup, thawed
- 1 tsp, for the filling
- 1/2 tsp, finishing salt; add only as needed
- 1/2 tsp, freshly ground
- 2 tsp, add gradually, to taste
Directions
Make the Potato Topping
- Heat oven to 400°F|200°C. Simmer russet potatoes in water seasoned with salt for 15 to 18 minutes, until very tender. Drain and return to the hot pot for 1 minute to steam dry.
- Mash first with unsalted butter, then fold in whole milk, egg yolk (optional, for browning), salt, and black pepper until smooth, spreadable, and able to hold soft ridges; do not overwork.
Make the Lamb Filling
- Heat a Dutch oven over medium-high heat. Brown ground lamb in uncrowded batches for 5 to 6 minutes per batch, leaving each batch undisturbed for the first 2 minutes before breaking it up. Transfer the browned lamb to a bowl, then spoon off excess fat, leaving enough to coat the bottom of the pot.
- Add yellow onion and carrot. Cook for 6 to 7 minutes, until softened.
- Stir in garlic for 30 seconds, then add tomato paste and cook for 2 minutes, until brick-red. Sprinkle in all purpose flour and cook for 1 minute.
- Return the lamb to the pot. Add beef stock, worcestershire sauce, thyme, salt, and black pepper. Scrape the bottom of the pot and simmer for 8 to 10 minutes, until glossy and a spatula drawn across the bottom leaves a trail that closes slowly.
- Stir in red wine vinegar a little at a time, tasting until the filling is balanced but not sharp, then add frozen peas. Taste again and add finishing salt only as needed.
Assemble and Bake
- Spread the filling in one 9-by-13-inch|23-by-33-cm baking dish for each 6 servings. Spoon potatoes evenly over the top and rough up the entire surface with a fork to create browning points.
- Bake at 400°F|200°C for 25 to 30 minutes, until bubbling briskly at the edges, browned on top, and 165°F|74°C at the center. If the topping is still pale, broil for 1 to 3 minutes, watching continuously.
- Rest for 15 minutes before serving.
Store and Reheat
- For make-ahead service, cool the filling and topping promptly in separate shallow containers, cover, and refrigerate for up to 1 day. Assemble cold and bake for 35 to 45 minutes, until the center reaches 165°F|74°C.
- Divide leftovers into shallow covered containers and refrigerate within 2 hours for 3 to 4 days. Reheat covered in a 350°F|175°C oven until the center reaches 165°F|74°C, then uncover briefly to refresh the potato topping.
