Chef DK’s Shepherd’s Pie

Yield: 8 Servings


For the potatoes:

1 ½ pounds russet potatoes

¼ cup half-and-half

3 ounces unsalted butter/ cut into small cubes

Kosher salt (as needed)

¼ teaspoon freshly ground black pepper

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 ½ pounds, 1-inch cubed lamb

Kosher salt (as needed)

½ teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup red wine

2 cups brown veal stock

1 teaspoon Worcestershire sauce

1 teaspoon freshly chopped thyme leaves

½ cup fresh corn kernels

½ cup fresh English peas


Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan with cold salted water. Set over high heat, and bring to a boil. Once boiling, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a mixing bowl. Drain the potatoes in a colander, let steam dry for 2 minutes, then add to mixing bowl. Mash the potatoes and add salt and pepper, continue to mash until smooth. Adjust seasoning if needed.

In heavy bottom soup pot, heat canola oil. Season lamb cubes with salt/pepper and dredge lightly in flour. Sear lamb in canola oil (don’t over crowed pan). Remove lamb and add carrots and onions sauté until slightly brown. Add garlic and tomato paste and sauté an additional 2 minutes. Deglaze with red wine and Worcestershire sauce, reduce heat by half. Add lamb back to pan and add brown veal stock bring to boil. Lower to simmer and cover. Simmer 45 minutes until lamb is fork tender. Add corn, thyme and fresh peas to mix and adjust seasoning.

Spread the lamb mixture evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth it out. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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