Shepherd's Pie Recipe : Alton Brown : Food Network 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas Directions Watch how to make this recipe. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat.

Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste , chicken broth , Worcestershire, rosemary , thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish . Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Recipe courtesy of Alton Brown, 2008 CATEGORIES: Easy Shepherd’s Pie Recipe | SimplyRecipes.com Easy Shepherd’s Pie Recipe 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth Salt, pepper, other seasonings of choice Method 1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. 5 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. 6 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef.

Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. 7 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. Suggested variations: Shepherd's Pie Recipe - 11 | MyRecipes Cheese-and-Carrot Mashed Potatoes Preparation 1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium. 2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute.

Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon. 3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving. Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning. Alberta Watson, Chicago, Illinois, Shepherds Pie with Scallion-Cheese Crust Recipe : Michael Chiarello : Food Network Dinner Recipes 4.7 78 Fantastic flavor. I made this with ground lamb because I had it, lamb being my favorite red meat. I used a heaping 1/4 teaspoon of cinnamon.

It was perfect, just subtle enough to enhance the flavor of the lamb but not overwhelm it. The next time I make a leg of lamb, I will do the minced instead of ground.<div>To those who made the recipe "as is", what kind of beef did you use?</div> daisy01213 2016-10-19T14:27:09Z item not reviewed by moderator and published Love it. Made it for friends last weekend and everyone was raving about it Sharmini P. 2016-04-25T17:01:14Z item not reviewed by moderator and published I LOVE this recipe. I made it as an omnivore (with beef only) and it has a huge hit. Now, as a vegetarian, I make it with lentils (cook them right in with the red wine, stock and veg) and it's equally fantastic! Nicole B. 2015-03-12T14:45:11Z item not reviewed by moderator and published I thought this was a good version of SP... However my hubby and family did not like it cus it was too "fancy".

This is really a warm dish and would be great in the cooler months as the cinnamon gives it that fall flavor. I will not make this again only because my family didn't like it. kelly.mctague 2014-06-22T14:37:15Z item not reviewed by moderator and published WOW. I was skeptical because, really, cinnamon? But O-M-G. The cinnamon, along with a good quality merlot, gives it this warm earthy flavor that is unbelievable. I think I had three plate-fulls. To make it low carb, I used a head of cauliflower and 5 small-to-medium parsnips for a cauliflower and parsnip mash. Like others, I chose to mix the cheese--yellow sharp--and scallions with the mash. I also added a glove of garlic, a little cream, and 2 tablespoons of butter--last time I made cauliflower mash it was a little bland. I also put a little more cheese on top. You can never have too much cheese, right!? I used 2 lbs of ground lamb. I also added 3/4 cup of celery with the carrots and a cup of frozen peas before baking.

My only gripe was the amount of liquid. I did not want to simmer this for 30 minutes, I tried 10 and was getting nowhere. It was so soupy. I added arrowroot powder to try and make the liquid into a gravy, but I clearly didn't add enough as it was still soupy. lindsayevz 2013-12-09T03:50:24Z item not reviewed by moderator and published The godfather of all shepherd's pies; very much worth the extra effort and ingredients. This is no run-of-the-mill dish; my guests were raving about the texture of the tender but minced and not ground meat, the complex and delicious flavor of the sauce, and the potatoes. I actually used extra scallions and cheese and mixed it into the potatoes as well, and then put a combination of cheddar and parmesan on the top to give it extra crunch. I also used more carrots than were called for, and some chopped string beans, which got tender and broke down but provided a nice contrast to the beef. If at all possible bake in an enameled cast-iron baking dish. Dustin F.

2013-01-13T11:43:41Z item not reviewed by moderator and published Made with all beef, 5 lb russet potatoes (due to availability in my grocery store, and added cheese and scallions into potatoes as other reviewers suggested. Sprinkled paprika, black pepper, and more cheese on top. The potatoes seemed like they would be dry, so I added a little extra butter, sour cream, and half and half. The cinnamon was excellent with the meat. Lots of work, but delicious!!! MichelleKGoodwin 2012-11-02T15:48:19Z item not reviewed by moderator and published Just made this last night. My husband had three helpings. I didn't have any lamb, so I used only ground beef and it was delicious. After reading the other reviews, I used three pounds of potatoes and was glad I did. I added a little milk and butter to the potatoes just because they seemed a little dry, but I probably didn't need to. I also added some left over corn. I will make this again! Michele H.

2012-10-21T16:21:29Z item not reviewed by moderator and published Oh my GOODNESS, this is the BEST shepherd's pie i have EVER had! And i actually substituted ground turkey for the lamb and i used very lean beef and it STILL came out unbelievable! The cinnamon was just the right amount in my opinion. Also, i added 1/2 of a beef bullion cube, and used chicken broth instead of stock (it was all i had. I agree with using more potatoes--after all, who complains about TOO MUCH mashed potatoes?! It was soooo good i cannot wait to make it again! Melissa F. 2012-08-22T09:08:11Z item not reviewed by moderator and published I made this dish for St. Patrick's Day and it was a huge hit! I read the reviews and followed some of the advice of other posters. I went a little light on the cinnamon and used 4 pounds of potatoes instead of 2. I also added butter and milk to the mashed potatoes.

I put the dish together two days prior and then baked it covered for 35 minutes and uncovered for an additional 25 until it was thoroughly heated and the cheese was browned. Everyone loved it, including my 8 year niece who had 3 helpings! My husband loves gravy so I bought a 32 oz box of beef broth and with the remaining broth leftover from the recipe I added 1 cup of wine, a 2 tablespoons of tomato puree, parsley and thyme and simmered it for a half hour. Then I added gravy flour to thicken it and when added to the pie, it was spectacular! I'll be making this again! jgraff1115 2012-03-19T12:32:45Z item not reviewed by moderator and published Best shepherd's pie EVER! Using this for Christmas dinner this year. And it works great using all ground beef or ground turkey. I've even substituted mashed cauliflower for the potatoes and it was wonderful - if you're trying to lower the carbs.

lake city cook 2011-12-22T11:56:50Z item not reviewed by moderator and published I found a block of cheddar cheese with horseradish in the supermarket and maixed this into the mashed potatoes. Took it over the top - to die for! And I agree that you must use more than 2 lbs. of potatoes. At least 3 lbs. even 4 lbs., is much better. Margo M. 2011-12-03T23:05:45Z item not reviewed by moderator and published I had a big leg o lamb roast leftover and needed to use it! This was perfect!! I chopped it up into small bites, and added it to the simmering liquid just 10 mins before I shoved it in the oven so the lamb would not get too overdone. I also used the ground beef in the mixture as well for balance of flavor. Made way more extra mash- cause , you can never have too much mash!! Used gruyere instead of cheddar... Delicioso!!! It made a great care package for my Dad feeling under the weather!!! holalola!

2011-05-29T13:33:26Z item not reviewed by moderator and published This is my go-to Shepherds Pie recipe! I have updated it to all lamb to re-invent leftover lamb from any leg-of-lamb recipe and it works fine as long as your leftovers are medium-medium rare or rarer. FrankInTX 2011-03-20T15:52:27Z item not reviewed by moderator and published I used all beef and used gruyere instead of cheddar. I mixed the cheese and scallions into the potatoes which made them gooey and yummy. However, as a result the crust didn't get that golden brown that others describe. Next time I'll sprinkle more cheese on top. Aside from mixing the cheese into the potatoes I made them exactly as the recipe suggests. You may be inclined to add liquid because they appear dry but don't because in the end they are very creamy. The cinnamon gave it a unique twist which was unexpected and tasty. Lastly, next time I make it I will probably omit the mushrooms and possibly add peas instead. I do love mushrooms usually but it wasn't the texture I was looking for.

lakesidema 2010-10-25T20:15:54Z item not reviewed by moderator and published Without doubt, the best shepherds pie we've ever eaten. Michael, you never disappoint! mrssimptom 2010-10-25T19:08:58Z item not reviewed by moderator and published I have tried many shepherds pies and this one is the best!!!!! This will make a great dish for our St. Pats party. I know you will read many reviews about the cinnamon being too much. I didn't change the amount and I thought it was awesome. You also will read about adding milk to the potatoes. I wouldn't!! The potatoes made per the recipe will soak up some of the liquid from the meat and they turn out beautiful. The only thing I would change is the amount of potatoes. I would bump it up to 3 lbs. This certainly is not the traditional bland shepard's pie, I think you'll like this one much better.

Smokeater3 2010-10-17T18:50:35Z item not reviewed by moderator and published The potatoes needed more liquid (milk or cream). My grand-daughter hated the pie. I think the wine was too much for a 5 year old child's palate....the rest of us loved it. I will make this again and separate the children's protions adding a little chocolate and beef stock in lieu of the wine (sort of the Cincinnati chili taste) to theirs. Elizabeth M. 2010-07-18T19:23:48Z item not reviewed by moderator and published This recipe is the end all. The cinnamon was a great addition. karet 2010-04-16T12:22:49Z item not reviewed by moderator and published Killer recipe. I've made it twice now. Its really easy if you plan it all out and only takes about an hour. I think its the wine and cinnamon that make it so good. Nonetheless, highly recommended. Brian B.

2010-03-17T23:14:08Z item not reviewed by moderator and published Amazing and tasty! Prep took a little long but was worth it. Took reviews suggestion and mixed the green onions and cheese into mash. I also used guyer instead of cheddar.So good what little was left was better the next day. rashelle y. 2010-01-14T14:59:51Z item not reviewed by moderator and published My grand daughters ate this, and that's a big plus. they are like "mikey" who won't eat anything. A little more work than I had expected, but well worth it. Thanks Michael hannahsmimi 2009-12-17T19:15:42Z item not reviewed by moderator and published We made this last night for dinner. We were in the middle of a blizzard and wanted some comfort food. My husband was craving a shepards pie like he had in Ireland. We made this one and it is the best! We used only beef, because it was all we had in the house.

I was a little nervous about the cinnamon but, after letting the vegetables and meat simmer for a half hour or so it added to the complexity of the base. I would not want to have this without the cinnamon! We made roasted garlic mashed potatos for the top. We took the advice of others and added cheese and scallions in the potatos. This is a keeper, we will make this again!!! Dana Q. 2009-12-14T17:37:41Z item not reviewed by moderator and published I have tried many shepherds pies and this one is the best!!!!! It's going to be one of our favorite meals from now on, the beef and lamb amount is just right so the lamb is not over powering (even the family members that don't like lamb will enjoy this dish, my kids loved it)!!!!! i did do the potatoes my way, which lots of people recommended and on top of it i sprinkled with paprika instead of cheese. I did not add any additional vegetables because i thought the carrots, onion and mushrooms was just perfect, and anything else added (like corn or peas) might not have the same great taste that Michael was trying to fulfill.

Enjoy this dish, it will be worth all your effort :-) THANKS MICHAEL!!!!! edith p. 2009-11-18T13:09:38Z item not reviewed by moderator and published I used all ground beef and didn't add the carrots and it had a nice rich flavor. I also left out the cinnamon because my husband isn't big on that flavor. The only thing I'd warn about is the liquid from the stock and the wine made the meat a little wet and it bubbled over in the oven a bit. Be sure to put your baking dish on a sheet pan and maybe go a little shy on the stock. Aime I. 2009-11-07T21:58:30Z item not reviewed by moderator and published First Shephedds Pie I ever made and it was great, everyone loved it. I used al lean ground beef, I forgot to add the flour (since i was very busy juggling other dishes at the same time) so i added cornstarch disolved in some wine and let it boil for a while. I added a little milk to the mashed potatoes to make them fluffy. It's a great recipe.

It's a keeper. lc c. 2009-10-22T14:27:02Z item not reviewed by moderator and published This is the first Shepherds pie I have ever made and its a keeper! I made it for a potluck at my husbands work and the dish was practically licked clean! I went ahead and followed the advice to make more potatos and had to use all ground beef but everything else was the same. I will definatly make this many times! colleen m. 2009-09-21T08:16:37Z item not reviewed by moderator and published This is the best shepherd's pie that I have ever had! Jessica B. 2009-09-17T14:22:23Z item not reviewed by moderator and published I made this recipe yesterday. We thought it was just OK. Two pounds of potatoes was not enough to cover the top. I used 1 1/2 pounds of ground sirloin, not lamb. I did not care for the cinnamon. It gave it a strange flavor. I won't make this recipe again. Patti C.

2009-08-31T09:50:38Z item not reviewed by moderator and published We loved this recipe but 2 pounds of potatoes wasn't enough and barely covered the top of the dish. Karen M. 2009-03-17T16:36:06Z item not reviewed by moderator and published Great recipe. Loved the fresh thyme and cinnamon. Added some scallions and cheddar cheese to the potatoes as well as on the top. A keeper! Eric E. 2009-03-17T16:09:31Z item not reviewed by moderator and published This was a great base recipe. I did use 5 lbs of potatoes, I didn't think 2 lbs would be enough. I added some heavy whipping cream, sour cream and 2 cups of shreaded cheddar cheese to the potatoes. I sprkinkled some paprika after topping the potatoes with the cheese and scallions. I added more thyme than the recipe called for, garlic, peas and corn. The cinnamon was just right, it really enhanced the flavor of the dish. There was hardly anything left for leftovers.

I'll make this one again and again. William B. 2009-02-08T12:16:29Z item not reviewed by moderator and published This recipe was not that flavorful. It tasted like meat and potatoes but it definitely needed some more seasonings. I didn't think the cheddar and scallions meshed very well with the other ingredients in the dish; I would have just sprinkled paprika on top of the potatoes and been done with it. You should not make the potatoes as they do in the recipe or they will turn out bland. You need to add milk to make them light and fluffy! Lauren K. 2008-11-19T15:23:24Z item not reviewed by moderator and published This recipe is fantastic. Regarding the meat, the grocery store at my house only sells lamb (unground) in approximately one pound packages. As I didn't have a need for another half pound of lamb, I flipped the recipe a bit and used more lamb than beef in my recipe.

As I am somewhat of a novice, I also couldn't find the particular mushrooms in this recipe and wasn't about to travel to the ends of the earth to find them. I used standard mushrooms from the produce section at my grocery store and ..... I don't know how either of these changes impacted the recipe, but as it was, this was one of the best meals I have ever cooked. I did, HOWEVER, use my own mashed potato recipe - much like some of the other reviewers, I thought that using my recipe in lieu of the directions might taste a bit better (I added sour cream). Awesome recipe! Jasin B. 2008-11-13T22:11:51Z item not reviewed by moderator and published My husband has been begging me for years to make him Shepherds pie and after many different recipes he pronounced this one as his favorite! Even my picky eater children went back for 2nds. I used one pound of ground lamb and one pound of ground beef. I also drained the fat from the meat (there was at least 2/3 cup of fat!!!!) before adding the sauteed vegetables.

I agree with the other reviews that the cinnamon can be overpowering so cut it in half or better yet, use just a pinch of ground allspice - it has more depth than cinnamon. I also used 2 Tablespoons of tomato paste in place of the puree. Other than that I followed the recipe. Make this sometime -- you will not be disappointed!!!! lisa c. 2008-10-31T01:08:28Z item not reviewed by moderator and published I am English living in the States - this is the best! Diana S. 2008-10-26T11:27:56Z item not reviewed by moderator and published I made this last night for a family gathering and everyone loved it. It was a little on the expensive side to prepare but for a special occasion it was a real treat. It fed 7 people with leftovers. I was surprised that there was no milk in the mashed potatoes and was afraid it would be dry, but there was plenty of juices in the meat to soak it up. The cinnamon added a wonderful flavor. I will definitely make this again. Pam M.

2008-10-20T11:05:10Z item not reviewed by moderator and published This was the first shepherd pie I tried making from scratch with real potatoes. My mom's recipe is good- but very bland with fake spuds. I made mine with almost a 5lb gag of potatoes. I'm glad I did because I think 2lbs wouldn't have cut it. After the numerous reviews saying to cut the cinnamon in half, I forgot and put in the whole amount. Definately too much, but still excellent. I can't wait to go home from work and eat the rest. My 18month old son loved it so much I had to tell him to finish the food in his mouth before he put more in. One question- does anyone know the difference between minced and ground? Every place I went to told me they didn't have minced and I would be just fine using ground. neil r. 2008-10-18T13:27:57Z item not reviewed by moderator and published I made this recipe last week.

I make Shepard?s pie a lot, but my version is more simple and basic so I wanted to try this one. It was not difficult to make and came out well. The only changes I made were dried thyme for the fresh (none at the store), and my mashed potatoes on top (just milk, butter, salt, pepper and potatoes). My husband said he did not like the mushrooms (that was expected as he disliked them and I love them; I told him to pick them out, lol), but he also said he likes my gravy better (I use McCormick brown gravy mix since making a gravy from 93% lean ground beef drippings can be challenging). He also said he does not like cheese on his S. Pie. So unfortunately, I will not be making this again. But, for the record, I liked the recipe. luvtocook228 2008-08-10T15:06:33Z item not reviewed by moderator and published My local grocer doesn't carry lamb, so I used a flank steak I had in the freezer. Otherwise I followed it exactly and it was a huge hit. Everyone ate seconds or thirds.

For the mashed potatoes, I used my usual recipe with sour cream in them and it added a nice flavor to the pie. Sonya B. 2008-08-10T12:07:42Z item not reviewed by moderator and published LOTS OF PREP, MAKES A LOT, VERY DELICIOUS. JUST THE RIGHT AMOUNT OF CINNAMON, LAMB, &amp; NO MILK IS NEEDED IN POTATOES. LOVE2COOK IN WNY 2008-08-07T08:43:24Z item not reviewed by moderator and published Would be much better with half the cinnamon for the meat and add milk for fluffier potatoes. I'll have to try this one again. Liane R. 2008-07-02T13:52:28Z item not reviewed by moderator and published This was SO good. I used Ground beef and Lamb; delicious. Make sure you follow his directions with the potatoes; it makes a difference. Watch the consistency of the meat before you put it in a pan; it shouldn't be too soupy. The flavor of this was awesome.

We loved it! Breanne H. 2008-03-24T12:59:56Z item not reviewed by moderator and published I made this recipe for St. Patrick's Day and I wanted to make Shepherd's pie. I came across this recipe as it has lamb instead of ground beef. This was soo good! My DH loved it and I was concerned he wouldn't has it almost has a beef stew texture with the gravy. It kept the meet moist and with the red wine and cinnamon, it gave a nice aroma and taste! However, I used my own garlic mashed potato recipe instead of the one that was given. I used a nice aged Irish Cheddar cheese that was very good. I will do this recipe again - perfect comfort food! Judy G. 2008-03-18T15:06:48Z item not reviewed by moderator and published This is the best shepherd's pie I've ever made and one of the best I've ever had. Everyone wanted 2nds but it was already gone halfway through the night. The cheese and scallions on top finish it off excellently! Happy St. Patrick's Day! Laura K.

2008-03-18T12:11:43Z item not reviewed by moderator and published I doubled this recipe for 10 adults; several guests wanted second helpings and asked for the recipe - even my two toddlers gobbled up the leftovers. You are missing out if you skip using the lamb. This will be our new St. Pat's tradtition. Millie M. 2008-03-17T21:57:05Z item not reviewed by moderator and published IMO it needs more potatoes. The flavor is great, the cinnamon is different but not overwhelming. I would make it again. Rebecca S. 2008-03-17T10:39:32Z item not reviewed by moderator and published What are you thinking in reviewing a receipe where the ingredients list is not followed? Your review becomes worthless. dolores h. 2008-03-07T17:27:49Z item not reviewed by moderator and published I used 1.5 lb of ground sirloin and i drained it after browning.

And, I used Ancho Chili instead of cinammon because people seemed iffy on the cinammon. The dish seems a little liquidy, but I served it with crusty sourdough and the liquid was really rich and delicious and was all soaked up with the bread. It is a little rich so I won't make it often, but it was a hit with my 3 boys. Jeri S. 2008-02-25T22:38:10Z item not reviewed by moderator and published It was quite easy to make. I used the ingredients exactly as stated in the recipe with the following exceptions. I used ground beef only, and I followed everyone elses suggestion to cut the cinnamon in half!! The cinnamon is a nice touch and really enhances the flavor, but you DEFINITELY should use no more than half of the amount in the recipe. The whole family loved it and had left-overs the next day. Don S. 2008-02-08T00:32:35Z item not reviewed by moderator and published Loved this reciped but will try it with less cinnamon.

As a bachelor I don't think I would call this easy but my girlfriend made it. jaime m. 2008-01-23T21:00:25Z item not reviewed by moderator and published I have a tried and true shepherds pie recipe but decided to give this one a try, and I must say, I was impressed. I love the flavor the wine gives, and the browned cheese and scallions on top. I do have to say, I dont understand the omission of any milk product in the mashed potatoes, and added cream to mine as I just dont think it would taste as good without it. I will be updating my tried and true recipe with a few of the flavors from this one though! Thanks! julietpost 2008-01-21T23:54:46Z item not reviewed by moderator and published I made this with cubed leftover prime rib and my cheesy bacon mashed potatoes and we loved it. Will definitely make it again, either as written or with leftovers. Alexis P.

2008-01-02T15:26:06Z item not reviewed by moderator and published This dish is SO good. I used only ground sirloin, but still the flavor of the meat, wine and cinnamon together was so rich and satisfying. I too added milk to my mashed potatoes and they turned out just fine in the end. If your loved one is a meat and potatoes person, you need to try this at least once. Definitely a "make again" for me. Laura in Little Rock 2007-12-06T08:37:17Z item not reviewed by moderator and published This was the best shepherd's pie I've ever had. I omitted the lamb and just used ground beef (not a fan of cinnamon in savories either so left that out) but followed everything else. The wine added a great taste to the dish. Rather than making my own mashed potatoes, I used refrigerated Simply Potatoes (pre made mashed potatoes) and it was less time consuming and was creamy and delicious. The great thing about this receipe is that it can be adjusted to your likes and dislikes.

lijo12 2007-12-05T16:47:38Z item not reviewed by moderator and published otherwise tasty photognatt 2007-09-10T00:16:25Z item not reviewed by moderator and published Not the bland shepherds pie that I am used to, this version has much more flavor. Melissa M. 2007-08-30T13:09:13Z item not reviewed by moderator and published This was fabulous, but I used ground beef instead. Go Michael! alisonmento 2007-08-28T20:58:16Z item not reviewed by moderator and published My husband is a fanatic for Shepherd pie, so when I saw this receipe, I had to try it. We made this recipe with venison and the earthy flavor of the cinnamon and thyme really made gave this dish a complex and comforting taste. Loved it!! Linda Z.

2007-08-28T09:40:32Z item not reviewed by moderator and published This is the best Shepherds Pie I have ever tasted! Anna W. 2007-08-28T09:26:14Z item not reviewed by moderator and published Love pub food. Shepherds pie is simple and delicious. This meal with a dark beer will bring back being in a pub for fine food and drink. charles b. 2007-08-26T12:10:07Z item not reviewed by moderator and published I made this for company and everyine ate thier serving, but got no more. The leftovers were tossed down the disposal. It was a shame because it sounded really great. It just did not deliver. I will not even keep it in my recipe book. Brooke H. 2007-08-16T18:23:43Z item not reviewed by moderator and published I had a dinner party last Saturday for 10 people. Was planning a chicken dish but saw this show on Thrusday and changed my whole menu to this. It was incredible!

They raved about it for days! I printed everyone the recipe and it will be a regular for my family and friends. A must try!! Nichole D. 2007-08-04T20:43:26Z item not reviewed by moderator and published This was amazing! I didn't use the lamb, scallions, cheese or wine because I didn't have them on hand. It still turned out beautifully! I would highly recommend!!! Rachel S. 2007-07-31T17:20:29Z item not reviewed by moderator and published I make a veggie version of this for my daughter by adding 6 oz of portebelle mushrooms and 6 oz of white mushrooms and using vegetable broth. I like the cinnamon although as other reviewers mentioned, I use less than the 1/2 teaspoon suggested. It's a very forgiving recipe and a good way to use leftover veggies. DEBBY C. 2007-06-10T16:00:55Z item not reviewed by moderator and published this was so tasty. A little work, but well worth it. my family raved. Patsy g.

2007-06-06T19:18:34Z item not reviewed by moderator and published My husband and I loved this pie. It is absolutely delicious. I did use half of the cinnamon as suggested. Jennifer P. 2007-03-20T10:22:32Z item not reviewed by moderator and published We just made this recipe for st. patrick's day, and it was fabulous. We really loved the different flavors. However, the other reviewers were correct - if you want traditional sheperds pie, this is not for you. It goes really well with soda bread and green beer:) Tanis M. 2007-03-17T22:35:48Z item not reviewed by moderator and published We made this for dinner the other night, it was delicious. It doesn't require an expensive cut of meat. I used a piece of lamb and minced and also the cheap bottom round pieces. The meat was very tender. We also used six chopped carrots; we like carrots. I do agree that the cinnamon could have been cut in half, but it didn't make the recipe inedible.

Also, we didn't spread the potatoes to the edge of the pan. They were put on in dallops with open space between, sort of dumpling style. This helped the potatoes absorb some of the pie liquid and also allowed the liquid to cook off in the oven. It was really enjoyable and even better reheated in the oven the next day. Juli P. 2007-02-26T14:13:54Z item not reviewed by moderator and published I thought I'd give this one a try since it seemed more "gourmet" than traditional. All the cheese on the top didn't allow the potatoes to crisp up like we're used to. It was very tasty, but I think we like traditional better. There were a lot of flavors going on in this one. If you like that, then this recipe is for you! PATTY A. 2007-02-25T14:14:35Z item not reviewed by moderator and published My husband is a Brit and thinks this recipe is even better than what he had at home! Very rich and satisfying and tastes fantastic as leftovers. Traci D.

2007-02-22T17:08:46Z item not reviewed by moderator and published I had to cater the recipe to ingredients I had on-hand (ground beef/pork instead of lamb), but we loved it and I will definitely make this recipe again. I might even try it the way it's supposed to be made. :) Sonya H. 2007-02-14T16:10:18Z item not reviewed by moderator and published Great man-food texture, but the cinnamon overpowers everything else, making it taste like pumpkin pie with beef. In no way could I puree 2 lbs of potatoes with 2 Tbsps butter...I used 6 along with 2 Tbsps sour cream. Expensive to make. I try to follow all of these recipes to the letter, but this one could do without any cinnamon whatsoever. Les A. 2007-02-06T01:36:18Z item not reviewed by moderator and published This receipe was outstanding. The process of leaving the liquid out of the potatoes was perfect since the liquid in the beef mixture made them very creamy after oven cooking.

This receipe is way better than any with ground beef. Just make sure you use chuck roast and cube the pieces small. I might add just a touch of worceshire sauce next time. KAREN K. 2007-02-03T21:14:32Z item not reviewed by moderator and published I made this after watching Michael prepare it on his show. While my husband and I liked it very much, according to my teenage son, it is 'ridiculously delicious'. The only thing I did differently was to add a little hot milk to the potatoes when mashing them. This recipe is a definite keeper. Miss Ellie 2007-02-03T15:06:05Z item not reviewed by moderator and published I have prepared several different Shepherds Pie recipes over the years, however, this particular recipe incorporates different flavors than I have experienced before. I definately will make this recipe again, and I would recommend it to my friends. Diana B.

2007-02-02T19:25:54Z item not reviewed by moderator and published My husband and I really enjoyed this recipe, but the cinnamon was not something I would add again. Either that or I would put much less of it. The other comment would be that I had a lot of liquid in my meat mixture, probably because of the fat in the meat. I would probably add in the recipe that liquid should be removed. Otherwise it was very delicious. We loved the scallion crust! martha p. 2007-02-01T16:10:28Z item not reviewed by moderator and published My whole family loved this recipe! Holly B. 2007-01-31T12:51:38Z item not reviewed by moderator and published Hear, hear! branfordcook 2014-01-05T14:14:19Z item not reviewed by moderator and published On TV Best Shepherd's Pie Recipe skip to recipe print recipe While I love putting my creativity to work when St.

Patrick’s Day rolls around, and try to whip up some fabulous green-hued , minty , and spiked concoctions for the festivities, I really love spending time reading about and trying traditional Irish foods. Shepherd’s pie has been at the top of my to-try list for quite awhile now, and my interest spiked when I saw a version listed as the “best ever” in my Country Cooking of Ireland cookbook . How can you argue with best-ever? More to the point, how can you argue with anything that’s topped with mashed potatoes? Historically, shepherd’s pie (or cottage pie, as it is also sometimes referred), was any type of dish that used leftover roasted meat and was topped with mashed potatoes. A lot of versions use something similar to stew as the filling, while others use a ground meat of some sort. Almost all recipes call for either beef or lamb; since my Chief Culinary Consultant is a huge lamb lover, and that’s what the “best ever” recipe called for, I thought it would be a winner at our house. And it was, indeed.

A simple mixture of ground lamb and finely diced onions and carrots are simmered together with tomato paste, Dijon mustard and a beef or chicken stock, then topped with my favorite mashed potatoes , and baked until golden brown. If you prefer beef over lamb, I think you could make that substitution without an issue. This is comfort food at its finest, and it’s perfect for this still-brisk time of year. Do you have a favorite traditional Irish dish? I’d love to try more! Shepherd’s Pie > Start Cooking print recipe card posted in Main Dishes by Kathy Maister Difficulty: previous | next Shepherd’s Pie is basically a casserole made of cooked meat with gravy which gets topped with a layer of mashed potatoes and then baked. It is comfort food at it’s best! As with all recipes there are many variations of Shepherd’s Pie, including some with a layer of vegetables as well. Here in America, Shepherd’s Pie is typically made with beef. In England, Australia and New Zealand Shepherd’s Pie is made with lamb or mutton, and “Cottage Pie” is made with beef. To make this (American) version of Shepherd’s Pie all you will need to know is how to: Brown beef in a frying pan .

Many ( more advanced ) recipes call for various other vegetables , like chopped onions, carrots, garlic, peas or corn to be added to (or layered on) the beef mixture. Still other recipes suggest that you need to know how to make your own gravy . But if you’re a beginner cook, it’s perfectly OK to use a jar of store bought gravy, which is what I’m going to do here. At the grocery store buy: 1 and 1/4 pounds of ground beef A 12-ounce jar of beef gravy 3 large potatoes (about 2 pounds) You will also need about 1/3 cup of milk and 4 Tablespoons of butter. I’ll assume that you already have those two ingredients in your refrigerator! (If you don’t, do buy some milk and butter as well!) Start by getting the potatoes washed, peeled, cooked and mashed. I’ve written a post here on mashed potatoes. While the potatoes are cooking, brown the beef ( video ) in a frying pan. Be sure to drain off the excess fat. Stir in the beef gravy. If you have any extra spices in your cupboard you can add them as well.

Some options are: 1/2 teaspoon of garlic or onion powder or 1 teaspoon of Worcestershire sauce. Spread the meat mixture over the bottom of a 2-quart casserole dish. I’m using an 8-inch square baking dish. Now spread the mashed potatoes on top. Using a fork, fluff the top. Then cut 1 tablespoon of butter into really tiny bits and dot the bits over the mashed potatoes. This will help to brown the top of the potatoes. (You could sprinkle on some Parmesan cheese or grated cheddar cheese on the top if you like.) Bake the casserole in a preheated 400 degree oven for 30 minutes. It will look like the picture below when you take it out of the oven. Sometime the gravy will bubble up through the potato topping which is just fine. A WORD OF CAUTION: You can put the Shepherd’s Pie under the broiler for a few minutes to brown the top a little bit more, BUT NOT IF YOU USED A GLASS BAKING DISH AS I HAVE DONE. Generally speaking, (Pyrex) glass baking dishes are suitable for baking only.

When used under a broiler, the extreme fluctuation in temperature can cause the dish to crack. If you plan on browning YOUR Shepherd’s Pie under the broiler, use a metal baking pan, not a glass one! Enjoy! American Shepherd's Pie Recipe - Allrecipes.com ROOKIE COOKIE 4/15/2004 This seems to be one of those recipes where anything you want to throw into the pot is acceptable. As long as the end product tastes good, the endevour has been a success. Several of the review... SLGRAFIX 1/18/2006 This is truly the best Shepherd's pie we've ever had! I more than doubled the recipe and used about 3lbs of hamburg. I used a little less thyme then it called for and used condensed golden mushr... JOSIE 2/14/2003 I love shepherd's pie, but the rest of my crew could probably do without, so this review is all my own. I like this recipe becasue it is your "basic" shepherd's pie recipe, so you can add or tak...

HOLLEYJANE 6/23/2003 Discovered this recipe a while back, and this has become one of our favorite dishes. I add at least another onion and tons of garlic to the browning meat. I also use lots more vegatables (frozen... Jeanette Gettings 6/5/2002 This was delicious. As I was using 1 1/2 lbs. ground beef, I increased the onion to 2/3 cup and left the celery at1/2 cup. Just make sure celery and onion are cooked through. I also used two ... GECKOGIRL_CMT 12/18/2002 I never even heard of Shepard's Pie, but I thought I'd give it a try. The recipe has turned out great every time I've made it. I've even made it with boxed mashed potatoes and it still has a lot... GRAPHITE 7/9/2003 Heavy but tasty. I used instant potatoes and added carrots and frozen peas. I’ve never heard of colby longhorn cheese, so I used colby jack. After my additions, this made about eight servings. I...

FIRE2HEART 11/10/2002 I didn't like the version of this with the vegetable soup and it didn't go over well with my family. I'll stick with cream of mushroom soup. BIKERBABE_NC 12/12/2002 This recipe was fantastic. I changed it just a little.I left out the thyme, and added cajun spices and italian seasoning to the ground turkey while browning it. I also added 1 cup beef broth alo...

Question: Shepherd's pie has what on top?
Answer: Mashed potato