Shepherd's Pie
Traditional shepherd's pie made with seasoned ground lamb, vegetables, and a rich gravy, finished with buttery mashed potatoes and baked until beautifully golden.
Directions
1. Gather the Ingredients
Measure all of the ingredients, peel and cut the potatoes, dice the vegetables, grate the Parmigiano-Reggiano, and have the stock warmed and ready.
2. Brown the Lamb
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until deeply browned, allowing browned bits to form on the bottom of the pot. Pour in the red wine and scrape the fond from the bottom of the pan.
3. Add the Tomato Paste and Flour
Stir in the tomato paste and cook for 2–3 minutes. Sprinkle the flour over the meat and stir until everything is evenly coated.
4. Cook the Vegetables
Add the onion, carrots, celery, and garlic. Cook until softened and translucent, stirring occasionally.
5. Add the Stock and Simmer
Stir in the Worcestershire sauce, then add enough stock to just cover the meat mixture. Bring to a boil, reduce to a rolling simmer, and cook uncovered.
6. Reduce Until Thick
Continue simmering for 1½ to 2 hours, stirring occasionally, until the filling has reduced to the consistency of a thick sloppy joe mixture.
7. Prepare the Baking Dish
Lightly coat a 9 × 13-inch baking dish with olive oil while the filling finishes reducing.
8. Fill the Baking Dish
Transfer the reduced lamb mixture into the prepared baking dish and smooth it into an even layer.
9. Prepare the Mashed Potatoes
While the filling is reducing, boil the potatoes until fork tender. Mash with the butter and warm milk or cream, stir in the Parmigiano-Reggiano, season with salt and pepper, allow to cool slightly, then mix in the egg yolks.
10. Spread the Potatoes
Spread the mashed potatoes evenly over the lamb filling, making sure to reach all the way to the edges of the baking dish.
11. Create Texture
Use a fork to create ridges and texture across the surface of the mashed potatoes.
12. Bake Until Golden
Bake at 375°F for 30–40 minutes. If desired, broil for the final few minutes to deepen the color of the potatoes.
13. Rest Before Serving
Allow the shepherd's pie to rest for at least 15 minutes before serving. Thirty minutes is even better, giving the filling time to set for cleaner slices.
Notes
A true shepherd's pie is made with lamb. If you substitute beef, you're making cottage pie instead.
Take the time to properly reduce the filling before assembling the pie. If it is too loose, the finished pie will not hold together when served.
Warm the milk or cream before adding it to the potatoes. This helps keep the mashed potatoes light and fluffy.
For deeper color, broil the pie for the last few minutes of baking, but watch it closely to prevent the potatoes from burning.
Paul's Tips
Resist the temptation to serve the shepherd's pie immediately. Let it rest for at least 15 minutes, and 30 minutes if you can. The filling will set as it cools, making it much easier to cut clean slices that hold together beautifully on the plate.