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Shepherds Pie

Updated April 20, 2016
Shepherds Pie

Editor's Note: Shepherd's Pie, also known as cottage pie, has come a long way from the peasant dish it started out as in the 1700s. This hearty, filling dish is chock-full of meat, potatoes, and other vegetables for a comforting flavor you probably remember from your childhood. This shepherd's pie recipe can easily be made with leftovers, especially from Thanksgiving, so it's a great way to use up whatever's in your refrigerator. It's a great pick-me-up that's sure to keep you and your family warm on a cold day!

Serves6

Cooking MethodBaking, Sauteeing

CostModerate

Moderate

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe CourseMain Course

EquipmentBaking/gratin Dish

MealDinner

MoodBlue

Taste and TextureMeaty, Savory

Type of DishSavory/pot Pie, Thanksgiving Leftovers

Ingredients

  • 2 cups lamb stock or chicken stock, homemade or low-sodium canned, including any remaining leftover lamb roast juices
  • 5 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon tomato paste
  • 3 cups leftover cooked leg of lamb, trimmed of all fat and gristle and cut into 1-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper, to taste
  • Salt and freshly ground pepper, to taste
  • ΒΌ cup finely chopped fresh parsley or dill
  • 2 tablespoons grated Parmesan cheese
  • 3 cups mashed potatoes (see Note)

Instructions

In a small saucepan, add the stock and leftover lamb juices and simmer over medium heat until reduced by half, about 15 minutes. Set aside.

In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the onion and cook for 6 minutes until wilted. Add the reduced stock and bring to a simmer. Stir in the vinegar and tomato paste and simmer for 1 minute. Add the cubed lamb, Worcestershire sauce, and cayenne pepper. Season with salt and pepper and cook for another 2 minutes until the meat absorbs some of the sauce. Stir in the parsley and remove from the heat.

Butter a 3-quart souffle dish or deep baking dish with the remaining 1 tablespoon of butter. Spread a thin layer of mashed potatoes on the bottom of the dish, about 1 cup. Add the lamb mixture and spread the remaining potato mixture over the top (or place the potato mixture in a pastry bag fitted with a large star tube and pipe the potatoes on top.) Lightly dust the potatoes with the Parmesan cheese.

Bake for 30 minutes until the potatoes are lightly browned and the lamb mixture is bubbling. Serve with the Plum Ketchup.

Notes

Make 3 cups of mashed potatoes following the instructions for Herbed Mashed Potatoes with Roquefort Cheese, but eliminate the herbs and cheese. Use as much of the milk mixture to make a smooth purée. The mashed potatoes should be smooth but still hold their shape. (If using leftover mashed potatoes, bring them to room temperature and mix in one whole egg.)

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This is one of the great recipes! I've made it twice and so has a friend and both of us had great success and kudos from our guests...but then, what could be bad with this much butter and those wonderful mashed potatoes? Not for people on diets, but oh, what a wonderful dish on a cold, winter's night!

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