Shepherd’s Pie

Alton Brown: Shepherd’s Pie

Potatoes

• 1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch pieces
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

Filling

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 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

• 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.