Alton Brown's Shepherd's Pie Recipe

Looking for an easy Alton Brown's Shepherd's Pie recipe? Learn how to make Alton Brown's Shepherd's Pie using healthy ingredients.


Submitted by chiriesz

Makes 8 servings



http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html

Recipe Ingredients for Alton Brown's Shepherd's Pie

1 1/2 pounds russet potatoes
1/4 cup skim milk
2 ounces Margarine Non-Hydrogenated
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
1 tablespoon olive oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup low sodium chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Recipe Directions for Alton Brown's Shepherd's Pie

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

  2. Preheat the oven to 400 degrees F.

  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 274.2g
Amount Per Serving
Calories
332
Calories from Fat
122
% Daily Value*
Total Fat
13.6g
21%
Saturated Fat
3.3g
16%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
653mg
27%
Potassium
844mg
24%
Total Carbohydrates
22.6g
8%
Dietary Fiber
3.8g
15%
Sugars
3.8g
Protein
29.5g
Vitamin A 62% Vitamin C 39%
Calcium 5% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C
  • High in zinc
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