Shepherds Pie

Shepherd’s Pie

This is the recipe for the Shepherd’s Pie I made for Pie Night. I love me a good shepherd’s pie, but I don’t think I’ve actually ever made it before. I liked this so much I made it again today. It is from Rachel Ray.


  • 2 lbs. Yukon Gold potatoes
  • Olive oil
  • 1½ lbs. ground lamb
  • Allspice
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • all purpose flour
  • ½ cup beef broth
  • ½ cup dark beer
  • Worcestershire sauce
  • sour cream
  • 1 egg
  • ½ cup cream
  • paprika


  1. Peel and cube potatoes
  2. Peel and chop onion
  3. Peel and chop parsnip
  4. Separate yolk from egg white (discard egg white)


  1. Add potatoes to a large pot, cover with water
  2. Bring to a boil over high heat
  3. Cook until tender
  4. Heat olive oil in a skillet over medium-high heat
  5. Brown ground lamb
  6. Season with salt, pepper and allspice
  7. Add carrot, parsnip and onion
  8. Cook about 5 minutes
  9. Dust with flour
  10. Cook about a minute
  11. Add broth, beer, and Worcestershire sauce
  12. Cook until thickened
  13. Transfer to casserole dish
  14. Remove potatoes from heat and drain
  15. Return them to the pan and allow to cool bit
  16. Add a few dollops of sour cream, egg yolk, and cream
  17. Mash until smooth
  18. Spoon over meat
  19. Season with paprika
  20. Broil until the potatoes are evenly browned

Shepherds Pie

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