Classic Shepherd's Pie (With Beef And/Or Lamb)

seriouseats.com

Zytigg

subheading: For the Mashed Potatoes:

3 ½ pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces

Kosher salt

6 tablespoons (85g) unsalted butter, cubed

subheading: For the Meat Sauce:

1 ½ cups (360ml) homemade or store-bought low-sodium chicken stock

2 packets unflavored gelatin (about 5 teaspoons; ½ ounce; 14 g)

2 tablespoons (30ml) vegetable oil

2 ½ pounds ( 1 kg) ground beef or lamb, or some combination (see notes)

1 large yellow onion (about 14 ounces; 400g), diced

3 medium carrots (about 8 ounces; 225 g), diced

2 ribs celery (about 4 ounces; 110 g), diced

2 medium cloves garlic, minced

2 tablespoons (30ml) tomato paste

1 cup (240ml) dry red wine

2 sprigs thyme

1 bay leaf

1 tablespoon (15ml) Worcestershire sauce

1 teaspoon (5ml) Marmite (optional)

2 tablespoons (15g) all-purpose flour

8 ounces ( 225 g) frozen peas

Kosher salt and freshly ground black pepper

subheading: To Assemble:

1 ½ cups (360ml) heavy cream

Grated Parmigiano-Reggiano cheese, for topping (optional)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer