Alton Brown's Shepherd's Pie
Recipe courtesy Alton Brown, 2008.
Ingredients
- 1 1/2 lb Russet potatoes, for the potatoes
- 1/4 cup Half-and-half
- 2 oz Butter, unsalted
- 3/4 tsp Kosher salt, for the potatoes
- 1/4 tsp Black pepper, freshly ground, for the potatoes
- 1 Egg yolk
- 2 tbsp Canola oil
- 1 cup Onion, chopped
- 2 Carrot, peeled, diced small
- 2 clove Garlic, minced
- 1 1/2 lb Lamb, ground
- 1 tsp Kosher salt, for the filling
- 1/2 tsp Black pepper, freshly ground, for the filling
- 2 tbsp Flour, all-purpose
- 2 tsp Tomato paste
- 1 cup Chicken broth
- 1 tsp Worcestershire sauce
- 2 tsp Rosemary, fresh leaves, chopped
- 1 tsp Thyme, fresh leaves, chopped
- 1/2 cup Corn, fresh or frozen kernels
- 1/2 cup Pea, fresh or frozen English peas
Directions
- Peel the potatoes, cut into 1/2-inch dice and cover with cold water in a saucepan. Bring to a boil covered, then uncover and simmer until tender, 10 to 15 minutes.
- Warm the half-and-half and butter in the microwave, about 35 seconds. Drain the potatoes, return to the pan and mash, then add the half-and-half mixture, salt and pepper and mash until smooth. Stir in the yolk.
- Preheat the oven to 400 degrees F.
- For the filling, heat the oil in a 12-inch saute pan over medium-high heat and saute the onion and carrots until they take on color, 3 to 4 minutes. Stir in the garlic.
- Add the lamb, salt and pepper and cook until browned, about 3 minutes. Sprinkle with the flour and cook 1 minute.
- Add the tomato paste, broth, Worcestershire, rosemary and thyme. Bring to a boil, then cover and simmer on low 10 to 12 minutes, until slightly thickened.
- Stir in the corn and peas and spread in an 11 by 7-inch glass baking dish. Top with the potatoes, starting at the edges to seal, and smooth with a spatula.
- Bake on a parchment-lined half sheet pan on the middle rack 25 minutes, until the potatoes begin to brown. Cool at least 15 minutes before serving.