The Only Shepherds Pie Recipe You’ll Need | Maximum Flavor!!

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Peel 2 and 1/2 lb of russet potatoes and place the peels on a paper towel for easy cleanup.

Roughly dice the potatoes into even pieces and place them in a pot filled with water with a hearty pinch of salt.

Set the pot on high heat and boil the potatoes until they can be easily pierced with a fork, about 8 to 10 minutes.

In a small saucepan, melt 2 sticks of butter with 1 15 g of heavy cream, a pinch of salt, 4 cloves of garlic, and 3 sprigs of rosemary on medium heat for 10 minutes to steep.

Once the potatoes are done, strain them and optionally use a potato ricer for a smoother texture.

Pour the steeped butter mixture into the potatoes and mix thoroughly.

Grate 125 g of Gruyere cheese and mix it into the potatoes along with an additional pinch of salt.

Add 3 egg yolks to the potato mixture and mix well, avoiding tasting due to the raw eggs.

Chop 300 g of yellow onions (about 3 small onions) and place them in a bowl.

Chop 200 g of celery (about 2 stems) and add to the bowl with the onions.

Chop 250 g of carrots (about 5) and add to the bowl with the onions and celery.

Slice 30 g of garlic (8 to 12 cloves) and add to the same bowl.

Finely mince 6 g of rosemary (about 2 teaspoons) and set aside in a separate bowl.

Chop 15 g of Italian parsley (about 1 tablespoon) and set aside.

On a sheet tray, squish down 3 lbs of lean ground beef evenly and broil on the top rack of the oven for 10 to 12 minutes, rotating halfway for even browning.

In a large pot, heat olive oil on medium-high and sauté the chopped vegetables for 2 to 3 minutes until they still have a bite.

Remove the broiled beef and juices from the sheet tray and add them to the pot with the sautéed vegetables, mashing the beef into small bits.

Add 50 g of tomato paste to the pot and mix thoroughly while continuing to break up any large chunks of meat.

Pour in 250 g of red wine and 50 g of Worcestershire sauce, scraping the fond from the bottom of the pot and mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens