The Best Shepherd’s Pie
For the Mashed Potatoes
  • 3Large Russet Potatoes, peeled, and diced
  • 1/4 to 1/2Cup Heavy Cream or Half and Half
  • 3Tbsp Unsalted Butter
  • 3Ounces Cream Cheese
  • 1/2Tsp Kosher Salt
  • 1/4Tsp Black Pepper
For the Meat Filling
  • 2Tbsp Unsalted Butter
  • 2Tbsp Olive Oil
  • 1Large Onion, Diced
  • 2 Carrots, peeled, and diced
  • 3Cloves of Garlic, Minced
  • 1 and 1/2lbs Ground Turkey, or Beef, or Lamb
  • 1Tsp Kosher Salt
  • 1/2Tsp Black Pepper
  • 1/4Cup All-Purpose Flour
  • 2Tsp Tomato Paste
  • 3/4Cup Reduced or Low Sodium Chicken Stock
  • 1Tsp Worcestershire Sauce
  • 1Tbsp Fresh Thyme, Chopped
  • 1/2Cup Fresh or Frozen Corn Kernels
  • 1/2Cup Fresh or Frozen Peas
  • 1/2Cup Freshly Grated Cheddar Cheese(I prefer white cheddar here – use what you like/have)
For the Mashed Potatoes
  1. Boil the potatoes for 15 to 16 minutes or until fork tender. Drain the potatoes, and put them back in the hot pot. Add butter, cream or half-and-half (start with the 1/4 cup and add as needed), salt and pepper, and cream cheese (if you don’t have cream cheese, sour cream is a good alternative).  I use a hand mixer to whip them up.  Once they are to your desired consistency (you may have to add a little more liquid), cover and set them aside.
For the Meat Filling
  1. Preheat oven to 450 degrees.
  2. In a large skillet, over medium heat, add two tablespoons of butter and two tablespoons of olive oil. Once heated through and butter begins to sizzle, add the diced onions and carrots. Sauté for about 5 minutes or until the onions are translucent, stirring occasionally. Add in the garlic and cook for about one minute, stirring so the garlic doesn’t burn. Add in the ground meat. Break it up and cook through. Drain if needed. Add the flour and stir to combine. Cook for one minute. Add the chicken stock, tomato paste, Worcestershire sauce, thyme, salt and pepper. Stir to combine. Let the mixture simmer and thicken. About 5 to 7 minutes. Once thickened, stir in the corn and peas. Gently combine.
  3. Pour the meat mixture into a large baking dish (an 11×7 works well). Smooth the layer, then top with the mashed potatoes. Try to seal the edges of the meat mixtures. Sprinkle cheese on top. Bake in preheated oven for 20-25 minutes. Let the pie sit for 10 minutes before serving.
Recipe Notes

Recipe adapted from Alton Brown

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