Shepherd’s pie is classic comfort food. The meat and vegetables are covered in a layer of mashed potatoes to keep it all together and to add to the flavour. This dish is great for the colder months. This Alton Brown Shepherds Pie Recipe is a delicious take on the classic dish that adds a twist to the standard. It is filling and has a good dose of vegetables for your diet. This recipe is also a great way to try this tasty dish if you haven’t made it before.
Today I am going to share with you an Alton brown shepherds pie recipe that is super delicious. This shepherd’s pie recipe is quick to prepare and is packed full of flavor. This shepherd’s pie recipe will make a great dish for a weekend. We’ve prepared it for you in the comfort of your own home. It’s the perfect dish to keep warm in the oven when friends visit. It is ideal for a cold day when you are feeling too lazy to go and cook.
Many people know shepherd’s pie as the traditional English dish, which is traditionally served with mashed potatoes and gravy. But it’s also a delicious and hearty meal to be found in many different cuisines around the world. The main ingredients for shepherd’s pie are ground beef, ham, and potatoes, but you can also add peas, carrots, peas and mashed potatoes, or any other vegetables you want to serve with the dish.
How To Make Alton Brown Shepherds Pie
Alton Brown Shepherd’s pie is a very popular dish in the US. It is very easy to make and is a good alternative to regular pies. Shepherd’s pie is a great dish for a family dinner. Many people make it every day in their homes and it can be served in different ways. This recipe is also a great way to try this tasty dish if you haven’t made it before.
This is a delicious and easy meal that is great for the entire family. It’s a good idea to use leftovers from the night before to make this meal faster and easier. Your family will love you for it! The dish consists of mashed potatoes and a kind of meat, which is usually lamb. It’s usually served with a side of rich gravy. From an American perspective, however, it’s probably not as much an ode to lamb as it is to potatoes and rich gravy. Give it a try today!
Ingredients
- Russet potatoes, 1 1/2 pounds
- Canola oil, 2 tablespoons
- Onion (chopped), 1 cup
- 2 carrots (peeled and finely diced)
- 2 garlic cloves (minced)
- Ground lamb, 1 1/2 pounds
- Kosher salt, 1.75 teaspoons
- Black pepper (freshly ground), 0.75 teaspoon
- All-purpose flour, 2 tablespoons
- Chicken broth, 1 cup
- Tomato paste, 2 teaspoons
- Fresh rosemary (chopped), 2 teaspoons
- Fresh thyme (chopped), 1 teaspoon
- Worcestershire sauce, 1 teaspoon
- Half-and-half, 1/4 cup
- Butter (unsalted), 4 tablespoons
- 1 large egg yolk
- Corn kernels (fresh or frozen), 1/2 cup
- English peas, (fresh or frozen), 1/2 cup
Step By Step Instructions To Make Alton Brown Shepherds Pie
Step 1
Preheat the oven to 400°F. Peel the potatoes and dice them into 1/2-inch pieces.
Step 2
Place the potatoes in a medium saucepan and cover them with cold water. Turn the heat to high, cover, and boil the potatoes. Remove the cover, reduce the heat to a simmer, and cook for about 10 to 15 minutes.
Step 3
In an 11-inch saute pan, heat the oil until it is shimmering. Saute the carrots and onion until they begin to take on color, 3 to 4 minutes.
Step 4
Stir in the garlic. Add the meat, salt, and pepper, and cook for approximately 3 minutes, until it is browned and cooked through.
Step 5
Sprinkle the flour over the meat, toss to coat, and cook for one more minute. Stir in the tomato paste, broth, Worcestershire sauce, rosemary, and thyme.
Step 6
Bring to a boil, then reduce the heat to low, cover, and simmer slowly until the sauce has thickened slightly about 10 to 12 minutes.
Step 7
In the meantime, heat the butter and half-and-half in a microwave-safe container for about 35 seconds, or until hot.
Step 8
Return the potatoes to the saucepan after draining. Mash the potatoes, then stir in the hot half-and-half mixture, along with salt and pepper. Mash until smooth, then stir in the egg yolk.
Step 9
Combine the corn and peas with the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Add the mashed potatoes to the top, starting at the edges to create a seal so that the mixture doesn’t bubble over. Smooth the top with a rubber spatula.
Step 10
Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for about 25 minutes, or until the potatoes are golden brown.
Step 11
Remove from the oven and let cool on a cooling rack for at least 15 minutes before serving. Serve and enjoy!
In Closing
We hope you enjoyed this recipe for Alton brown shepherds pie. With this step by step method, you will have a perfect shepherd’s pie recipe in no time. Once you have the recipe, then you can use it to make shepherd’s pies for dinner. It’s perfect for the cold fall and winter days and it’s easy to make too. If you have any other questions about shepherd’s pie, please leave a comment below. It is always exciting for us to be able to provide useful information about a topic such as this!
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Alton Brown Shepherds Pie Recipe
Ingredients
- 1 1/2 pounds Russet potatoes
- 2 tablespoons Canola oil
- 1 cup Onion (chopped)
- 2 carrots (peeled and finely diced)
- 2 garlic cloves (minced)
- 1 1/2 pounds Ground lamb
- 1.75 teaspoons Kosher salt
- 0.75 teaspoon Black pepper (freshly ground)
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 2 teaspoons Tomato paste
- 2 teaspoons Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Worcestershire sauce
- 1/4 cup Half-and-half
- 4 tablespoons Butter (unsalted)
- 1 large egg yolk
- 1/2 cup Corn kernels (fresh or frozen)
- 1/2 cup English peas, (fresh or frozen)
Instructions
- Preheat the oven to 400°F. Peel the potatoes and dice them into 1/2-inch pieces.
- Place the potatoes in a medium saucepan and cover them with cold water. Turn the heat to high, cover, and boil the potatoes. Remove the cover, reduce the heat to a simmer, and cook for about 10 to 15 minutes.
- In an 11-inch saute pan, heat the oil until it is shimmering. Saute the carrots and onion until they begin to take on color, 3 to 4 minutes.
- Stir in the garlic. Add the meat, salt, and pepper, and cook for approximately 3 minutes, until it is browned and cooked through.
- Sprinkle the flour over the meat, toss to coat, and cook for one more minute. Stir in the tomato paste, broth, Worcestershire sauce, rosemary, and thyme.
- Bring to a boil, then reduce the heat to low, cover, and simmer slowly until the sauce has thickened slightly about 10 to 12 minutes.
- In the meantime, heat the butter and half-and-half in a microwave-safe container for about 35 seconds, or until hot.
- Return the potatoes to the saucepan after draining. Mash the potatoes, then stir in the hot half-and-half mixture, along with salt and pepper. Mash until smooth, then stir in the egg yolk.
- Combine the corn and peas with the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Add the mashed potatoes to the top, starting at the edges to create a seal so that the mixture doesn't bubble over. 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 about 25 minutes, or until the potatoes are golden brown.
- Remove from the oven and let cool on a cooling rack for at least 15 minutes before serving. Serve and enjoy!
