This is really good shepherd’s pie. You can substitute ground lamb for the beef if you prefer.
For the Potatoes:
2 1/2 pounds russet potatoes
1/4 cup half-and-half
4 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 large egg yolk
For the Filling:
2 tablespoons olive oil
1 cup chopped onion
2 carrots, peeled and finely diced
2 cloves garlic, minced
1-1/2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 cup corn kernels, fresh or frozen
1/4 cup bab7 peas, fresh or frozen
- Heat the oven to 400 degrees F.
- Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set the pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
- Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
- Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
- Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
- Drain the potatoes and return them to the saucepan. Mash the potatoes, then add the half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
- Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper 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 and let rest for at least 15 minutes before serving.
Adapted from Alton Brown
