Shepherd's Pie

Name: Shepherd's Pie
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3/4 lb. Yukon gold potatoes, peeled and cut into 2-inch pieces; 8 oz. parsnips, peeled and cut into 1-inch pieces; 8 sprigs fresh thyme plus 1 tsp. thyme leaves and more for sprinkling; Kosher salt and pepper; 2 tbsp. unsalted butter, at room temperature; 2 tbsp. olive oil; 1 large onion, chopped; 3 medium carrots (about 12 oz.), peeled and cut into 1/4-inch pieces; 2 cloves garlic, pressed; 1 lb. lean ground lamb or ground beef (at least 90% lean); 3 tbsp. tomato paste; 1/4 tsp. ground cinnamon; 1/2 c. stout beer; 1/2 tsp. beef bouillon base (we used Better Than Bouillon); 1/2 c. flat-leaf parsley, roughly chopped

Ideal for St. Paddy's (or any!) Day

By Tina MartinezPublished: Feb 17, 2023

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Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

497

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Though the moniker is now also used to refer to a beef-based casserole topped with mashed potatoes, shepherd's pie was traditionally made with lamb (from sheep herded by shepherds). Swap in ground beef and you have cottage pie, which appeared in British cookbooks as far back as the 18th century and was so titled because it was a humble home-cooked dish perfect for using up leftover meat and potatoes. Our version features thyme-infused mashed potatoes and parsnips spread over a meaty filling and finished under the broiler for a golden-brown top. Dig in!

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Ingredients

3/4 lb.
Yukon gold potatoes, peeled and cut into 2-inch pieces
8 oz.
parsnips, peeled and cut into 1-inch pieces
8
sprigs fresh thyme plus 1 tsp. thyme leaves and more for sprinkling
Kosher salt and pepper
2 Tbsp.
unsalted butter, at room temperature
2 Tbsp.
olive oil
1
large onion, chopped
3
medium carrots (about 12 oz.), peeled and cut into 1/4-inch pieces
2
cloves garlic, pressed
1 lb.
lean ground lamb or ground beef (at least 90% lean)
3 Tbsp.
tomato paste
1/4 tsp.
ground cinnamon
1/2 cup
stout beer
1/2 tsp.
beef bouillon base (we used Better Than Bouillon)
1/2 cup
flat-leaf parsley, roughly chopped

Directions

1. Step 1In medium saucepan, combine potatoes, parsnips, and thyme sprigs. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Reserve 1/2 cup cooking liquid and drain; discard thyme sprigs. Return vegetables to pot. Mash with butter, adding 2 tablespoons reserved cooking liquid at a time, until smooth.
2. Step 2While vegetables cook, heat broiler. Heat oil in 9- to 10-inch cast-iron skillet on medium. Add onion and cook, covered, stirring occasionally, 3 minutes.
3. Step 3Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Stir in garlic, then add lamb and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
4. Step 4Stir in tomato paste, cinnamon, and 1/2 teaspoon each salt and pepper and cook 1 minute. Stir in beer and 1/2 cup water, then bouillon base; simmer until mixture thickens slightly, about 3 minutes. Fold in parsley and 1 teaspoon thyme leaves.
5. Step 5Spread potatoes over lamb and sprinkle with additional thyme leaves if desired. Broil until golden brown, 2 to 4 minutes.