Name: Shepherd's Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 2.5 pound russet potatoes (peeled and cut into 2-inch chunks); 1 tablespoon kosher salt (for the cooking water); 4 tablespoon unsalted butter; ½ cup whole milk (warmed); 1 large egg yolk; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1.5 pound ground lamb (or ground beef for cottage pie); 1 medium yellow onion (diced); 2 medium carrots (peeled and diced); 3 clove garlic cloves (minced); 2 tablespoon tomato paste; 2 tablespoon all-purpose flour; 1 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; ½ teaspoon dried rosemary (crushed); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup frozen peas; 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Boil the potatoes
Boil the potatoes:
Place 2½ pounds peeled russet potato chunks in a large pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil and cook for 15 to 18 minutes, until fork-tender. Drain, then return the potatoes to the hot pot for 1 minute to dry out.
Mash
Mash:
Mash the potatoes with 4 tablespoons unsalted butter, ½ cup warm whole milk, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. Stir in 1 large egg yolk, which helps the topping turn golden.
Brown the lamb
Brown the lamb:
Preheat the oven to 400°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1½ pounds ground lamb, break it up, and cook for 6 to 8 minutes, until browned; spoon off all but 1 tablespoon of the fat. Add 1 diced medium yellow onion and 2 diced carrots and cook for 5 minutes. Add 3 minced garlic cloves and cook for 30 seconds.
Gravy
Gravy:
Stir in 2 tablespoons tomato paste and 2 tablespoons all-purpose flour and cook for 1 minute. Add 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer for 5 to 7 minutes, until thickened, then stir in 1 cup frozen peas.
Assemble
Assemble:
Spread the filling in a 9x9-inch (2½-quart) baking dish. Spoon the mashed potatoes over the top, starting at the edges to seal in the filling, then spread evenly and rough up the surface with a fork.
Bake
Bake:
Set the dish on a baking sheet and bake the shepherd's pie for 25 minutes, until bubbling at the edges. Broil for 2 to 3 minutes, until the potato peaks are golden. Let rest for 10 minutes and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Shepherd's pie is traditionally made with lamb, since shepherds tend sheep; the same dish made with ground beef is called cottage pie. Letting the drained potatoes dry in the hot pot for a minute gives you the fluffiest mash. The egg yolk helps the mashed potato topping brown beautifully.

Storage

Store leftover shepherd's pie covered in the refrigerator for up to 4 days and reheat at 350°F for 20 minutes. To freeze, assemble the pie without baking, wrap tightly, and freeze for up to 3 months; thaw overnight and bake at 400°F for 35 to 40 minutes.

Serving suggestions

Shepherd's pie is a complete meal in one dish. Serve it with a simple green salad, roasted green beans, or crusty bread, and it's a natural choice for St. Patrick's Day dinner.