This Shepherd’s Pie, inspired by Food Network’s Alton Brown, will be your new go-to for the ultimate comfort food.
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Indulging in cooking and food shows are my biggest guilty pleasures. My husband has caught me eating, and writing a recipe, while Duff Goldman, Guy Fieri, or Alton Brown entertain me in the background. I’m a fan of Brown’s because of his interest in food science and how witty and straightforward he is. For these reasons alone, I trust his shepherd’s pie recipe is delicious.
What sets Alton Brown’s shepherd’s pie apart from other versions is that he makes it with lamb instead of beef, includes fresh rosemary and thyme, and doctors up the mashed potatoes. The use of lamb is traditional, but the celeb chef notes that the English have several recipes for Shepherd’s Pie and Cottage Pie, as well as in France where their way is commonly known as Hachis Parmentier.
Alton Brown’s shepherd’s pie goes with the comfort we seek in the cooler months. This dish fills and warms you up inside and is ridiculously tasty. The fresh herbs give it a more sophisticated bite than when you throw it together with leftovers. I have never used an egg yolk in mashed potatoes, but doing so gives it an added layer of flavor, smoother texture, and richer color. This is a dish you are super proud to serve and not something you just throw together. The best part is it tastes even better the next day and includes all the food groups.
Is Alton Brown Shepherd’s Pie Healthy?
Now, I assume somebody on a strict diet would not see this shepherd’s pie as healthy, however, it is packed with hearty ingredients. Lamb is high in protein and can be healthier than beef. It is also packed with vitamins and minerals, as are potatoes, onions, carrots, and the other veggies we use. To make this a lower-calorie option, swap out the half and half for reduced fat or plant-based milk, and use oil instead of butter.
What is Worcestershire Sauce?
This is the first time I have seen Worcestershire sauce used in shepherd’s pie, but it may be the key ingredient that sets it apart. Used traditionally as a steak sauce, Worcestershire has a unique flavor that is savory, salty, sweet, spicy, and tangy. Surprisingly, in Brown’s shepherd’s pie, the sauce is added to the veggie mix and not directly on the meat, which is interesting, but still delicious.
INGREDIENTS
- 1 1/2 pounds russet potatoes, peeled and diced
- 1/2 cup half-and-half
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon ground black pepper
- 1 large egg yolk
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
INSTRUCTIONS
Boil
Prepare and cook potatoes.
Mash
Combine potatoes with dairy and seasoning.
Brown
Cook lamb with vegetables and seasonings.
Layer
Assemble the pie with meat and potato topping.
Bake
Bake until golden and serve.
Devour!
FAQs & Tips
Shepherd’s pie can be made 2 days in advance and refrigerated. Allow it to sit out for about 15 minutes before baking. Once cooked, leftovers can stay in the fridge for up to 5 days.
If your dish is soggy it may be because the meat did not cook down enough. To avoid this you can allow your meat to expel as much water as possible by allowing it to simmer for a few minutes. You can also drain any excess liquid before putting everything together.
Here’s a couple of tips to make sure your dish stays neatly together:
– Dry your potatoes before mashing and melt the butter before adding it to them. Excess moisture could allow the potatoes to fall into the meat & veggie mix.
– Be sure the potatoes go all the way to the edge of your dish to prevent the bottom layer from coming up the sides.
Serving Suggestions
Alton Brown’s shepherd’s pie is a full meal with meat, veggies, starch, and tons of flavor. However, if you have company over, you wouldn’t likely serve just one dish. I would start with something light such as Cucumber Avocado Salad or a Simple Kale Soup. I also like to soak up the gravy the meal creates with a piece of tasty bread. Try this low-carb Cauliflower Bread or this sweet Vegan Cornbread.
Finally, after a meal this savory and hearty you will be craving something sweet. I know I always am! Go for a light Strawberry Cobbler with a side of Chocolate-Covered Pretzels.
Shepherd’s Pie
Ingredients
- 1 1/2 pounds russet potatoes peeled and diced
- 1/2 cup half-and-half
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 large egg yolk
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 1/2 pounds ground lamb
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
Instructions
-
Preheat the oven to 400°F. Boil diced potatoes until tender, about 15 minutes. Drain and return to pot.
-
Heat half-and-half and butter together until warm. Mash into the potatoes along with salt, pepper, and egg yolk until smooth.
-
In a skillet, sauté onions, carrots, and garlic in olive oil until softened. Add ground lamb and cook until browned.
-
Stir in flour, tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. Simmer until thickened, then add peas and corn.
-
Spread the lamb mixture in a baking dish. Top with mashed potatoes, sealing the edges. Bake for 25 minutes or until the top is golden.
Nutrition
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