Shepherd's Pie - Alton Brown

"Putting it here for safe keeping."
photo by Addi_B photo by Addi_B
photo by Addi_B
photo by theosuperstar photo by theosuperstar
Ready In:
1hr 30mins
1 Casserole




  • 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.
  • Read more at:

Questions & Replies

Got a question? Share it with the community!


  1. This is very good. In place of lamb I used ground beef, beef broth, low sodium worcestershire sauce, and a store brand mashed potatoes. I did use fresh thyme but didn't have the fresh rosemary on hand. Since I only had dried rosemary, I only used 1/8 tsp in the recipe.


<p><span style=color: #000000;>I have always loved to cook, and went to the California School of Culinary Arts, Le Cordon Bleu in Pasadena, CA. I graduated in 2006. Although I have been schooled in classic French cooking, I find I enjoy making the great comfort food that I grew up with, with that gourmet twist. <br /></span></p> <p><span style=color: #000000;>I am an Executive Kitchen Manager for the 23rd fastest growning company in Orange County CA, and manage a Gourmet Chocolate Company, as well as a company that makes and delivers low fat, low sodium, and low cholosteral meals. </span></p> <p><span style=color: #000000;>I am married to the most wonderful man in the world, and have 3 amazing kids (2 girls (5 and 6) and a boy (2). Because we&nbsp;both work full time I use&nbsp;the crock&nbsp;pot&nbsp;3-4 times a week, and make&nbsp;simple, quick meals. On the weekends I tend to get elaborate and tend to be a bit over the top,&nbsp;but no one complaints!!!!&nbsp;</span></p> <p><br /><img src= alt= /></p>
View Full Profile

Find More Recipes