// dinner
Shepherd's Pie
Alton Brown's shepherd's pie — spiced meat filling under a piped mashed-potato crust.
My note: imported from Alton Brown. I use ground beef, skip the Worcestershire, and use only corn (1 lb beef, 2 packages of corn — could be less corn).
Preparation
- Peel and cube the potatoes, boil until fork-tender, then mash with the half-and-half, butter, salt, and pepper. Stir in the egg yolk.
- Heat the oil in a cast-iron skillet and cook the onion, carrots, and salt a few minutes. Add the garlic, lamb, pepper, rosemary, and thyme, and cook until the meat is browned.
- Stir in the flour for a minute, then the tomato paste, broth, and Worcestershire. Simmer until thickened.
- Off the heat, stir in the peas. Spoon the mashed potatoes over the top.
- Bake at 400°F for about 30 minutes until golden, then rest 15 minutes before serving.