Alton Brown Shepherds Pie Recipe

This Alton Brown Shepherd’s Pie is a savory and classic recipe, which calls for ground lamb and creamy russet potatoes. It’s the ultimate comfort food casserole, ready in about 1 hour and 15 minutes.

Alton Brown Shepherds Pie Ingredients

For the Potato Topping

• 1 ½ lbs russet potatoes, peeled and cut into ½-inch dice
• ¼ cup half-and-half
• 2 oz (4 tbsp) unsalted butter
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 egg yolk (essential for browning and richness)

For the Meat Filling

• 2 tbsp canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 ½ lbs ground lamb
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tsp tomato paste
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 2 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• ½ cup fresh or frozen corn kernels
• ½ cup fresh or frozen English peas

How To Make Alton Brown Shepherds Pie

1. Cook the potatoes: Place the peeled and diced potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10–15 minutes until tender and easily crushed with tongs.
2. Warm the dairy: While the potatoes cook, place the half-and-half and butter in a microwave-safe container. Heat for about 35 seconds until warmed through and the butter is melted.
3. Mash the topping: Drain the potatoes and return them to the saucepan. Mash them well. Stir in the warm half-and-half mixture, salt, and pepper. Mash until smooth. Finally, stir in the egg yolk until well combined. Set aside.
4. Sauté the aromatics: Preheat the oven to 400°F (200°C). Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the onion and carrots and sauté for 3–4 minutes until they begin to take on color. Add the minced garlic and stir.
5. Brown the meat: Add the ground lamb, salt, and pepper to the pan. Cook for about 3 minutes until browned and cooked through.
6. Build the gravy: Sprinkle the meat with the flour and toss to coat; cook for 1 minute to remove the raw flour taste. Stir in the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme.
7. Simmer and thicken: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer slowly for 10–12 minutes until the sauce has thickened slightly.
8. Add veggies and assemble: Stir the corn and peas into the lamb mixture. Spread the filling evenly into an 11×7-inch glass baking dish.
9. Top and bake: Top the filling with the mashed potatoes. Start spreading around the edges first to create a seal (this prevents the filling from bubbling over), then smooth the center with a spatula. Place on a parchment-lined baking sheet. Bake for 25 minutes until the potatoes begin to brown.
10. Rest: Remove from the oven and place on a cooling rack. Let it rest for at least 15 minutes before serving to allow the filling to set.

Recipe Tips

• The Egg Yolk Secret: Adding an egg yolk to the mashed potatoes is Alton Brown’s signature trick. It adds richness and helps the potatoes form a beautiful golden-brown crust in the oven that butter alone can’t achieve.
• Sealing the edges: When spreading the potatoes, ensure you push them right up against the glass baking dish to create a seal. If you don’t, the gravy will bubble up around the sides and make the potatoes soggy.
• Lamb vs. Beef: Technically, “Shepherd’s Pie” uses lamb (shepherds herd sheep). If you use ground beef, it becomes “Cottage Pie.” Both work, but lamb has a distinct richness.
• Dicing potatoes: Cutting the potatoes into uniform ½-inch cubes ensures they cook quickly and evenly, preventing waterlogged potatoes that result in a runny topping.

What To Serve With Alton Brown Shepherds Pie

This is a complete meal in a dish, but light sides help cut the richness.

• Irish Soda Bread: A dense bread to soak up any extra gravy.
• Green Salad: With a sharp vinaigrette to cleanse the palate.
• Glazed Carrots: If you didn’t include enough in the pie.
• Pickled Beets: The acidity pairs perfectly with the fatty lamb.

How To Store Alton Brown Shepherds Pie

• Refrigerate: Store leftovers in the baking dish covered with foil, or in an airtight container, for up to 3 days.
• Freeze: You can freeze the baked or unbaked pie. Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before baking/reheating.
• Reheat: Reheat in a 350°F oven until hot in the center (about 20–30 minutes) to keep the potatoes crisp. Microwave reheating will make the texture soft.

Alton Brown Shepherds Pie Nutrition Facts

• Calories: 450kcal
• Protein: 22g
• Carbohydrates: 30g
• Fat: 28g
• Saturates: 12g
• Sugar: 4g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 6 servings).

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