Shepherd's Pie Done RIGHT

Ingredients

• 1200 g Russet Potatoes (peeled and cut into even chunks)
• 350 g Onion (medium onions, diced)
• 200 g Carrot (large carrots, diced)
• 200 g Celery (stalks, diced)
• 100 g Fennel Bulb (optional, diced)
• 20 g Garlic (roughly 4-5 cloves, minced)
• 40 g Olive Oil (extra‑virgin preferred)
• 1360 g Ground Lamb (about 3 lb, preferably 80/20 lean)
• 250 g Red Wine (dry red, such as cabernet)
• 50 g Tomato Paste (concentrated)
• 50 g Better Than Bouillon Beef Paste (or equivalent beef stock cubes)
• 50 g Worcestershire Sauce
• 2 g Black Pepper (freshly ground)
• 2 g Fresh Thyme (chopped)
• 25 g All-Purpose Flour
• 450 g Beef Stock (store‑bought, low sodium)
• 15 g Salt (kosher or table salt)
• 15 g Fresh Parsley (chopped)
• 150 g Frozen Peas (no need to thaw)
• 115 g Unsalted Butter (melted)
• 125 g Heavy Cream
• 125 g Sour Cream
• 125 g Parmesan Cheese (freshly grated)
• 3 large Egg Yolks (separated from whites)

Instructions

1. Boil Potatoes

   Place peeled potatoes in a medium stock pot, cover with water by 3‑4 inches, bring to a boil, then reduce to medium‑low and simmer until fork‑tender.

   Time: PT35M

2. Prep Vegetables

   Dice onions, carrots, celery, and optional fennel into medium pieces; rough‑chop garlic.

   Time: PT15M

3. Brown Ground Lamb

   Heat the large heavy‑bottom pot over high heat, add olive oil, then add ground lamb. Mash it down and cook, allowing released water to evaporate, then continue to sear until deep brown.

   Time: PT15M

   Temperature: Medium‑high heat

4. Sauté Vegetables

   Add the diced vegetables and 15 g salt to the pot with the browned lamb. Cook, stirring, until they soften and release moisture.

   Time: PT4M

   Temperature: Medium

5. Deglaze with Red Wine

   Pour 250 g red wine into the pot, using a wooden spoon to scrape up all browned bits from the bottom.

   Time: PT5M

   Temperature: Medium

6. Add Flavor Base

   Stir in tomato paste, Better Than Bouillon beef paste, Worcestershire sauce, black pepper, fresh thyme, and flour. Mix until flour is fully incorporated.

   Time: PT5M

   Temperature: Medium

7. Add Stock and Reduce

   Add 450 g beef stock, bring to a simmer, and cook until the sauce reduces by half and thickens.

   Time: PT15M

   Temperature: Simmer

8. Finish Sauce

   Stir in chopped parsley and frozen peas; let peas warm through.

   Time: PT2M

9. Rice Potatoes

   Drain the boiled potatoes, return to pot, and pass through a potato ricer for a fine texture.

   Time: PT5M

10. Make Mashed Potato Topping

    To the riced potatoes add melted butter, heavy cream, sour cream, grated Parmesan, salt, and egg yolks. Stir until fully combined and creamy.

    Time: PT10M

11. Assemble Shepherd's Pie

    Spread the meat sauce evenly in a 9×13 baking dish, pressing down. Top with the mashed potato mixture, smoothing the surface. Roughly indent the top with a flat utensil to create peaks for extra crustiness. Sprinkle a final handful of Parmesan over the top.

    Time: PT5M

12. Bake and Broil

    Place the dish on a sheet tray and bake in a preheated 425°F oven for 25 minutes. Then switch the oven to high broil, move the pie up a shelf, and broil for 2‑3 minutes until the top is deeply golden and crisp.

    Time: PT27M

    Temperature: 425°F then broil high

13. Rest Before Serving

    Remove the pie from the oven and let it rest for at least 25 minutes so the layers set and are easier to slice.

    Time: PT25M

Nutrition Facts

Calories

625

Protein

44 g

Carbohydrates

31 g

Fat

31 g

Fiber

4 g