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Shepherds Pie

Updated: Monday, March 24 2014, 04:49 PM EDT
Servings: 8


1 1/2 pounds Russet Potatoes
1/4 cup Half-and-Half
2 ounces Butter, unsalted
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, freshly ground
1 Egg Yolk


2 tablespoons Extra Virgin Olive Oil
1 cup White Onion, chopped
2 Carrots, peeled and diced small
2 cloves Garlic, minced
1 1/2 pounds Lamb, ground
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper, freshly ground
2 tablespoons Flour, All-Purpose
2 teaspoons Tomato Paste
1 cup Chicken Stock
1 teaspoon Worcestershire Sauce
2 teaspoons Rosemary, leaves freshly chopped
1 teaspoon Thyme, leaves freshly chopped
1/2 cup Corn Kernels, fresh or frozen

Peel the potatoes and cut into a 1/2-inch dice. Place them in a medium saucepan and cover with cold water. Set the saucepan over high heat, cover and bring to a boil. Once boiling, uncover and decrease the heat to maintain a simmer. Cook until the potatoes are tender and easily crushed with tongs. This should take approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until it’s warmed, 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.

Preheat the oven to 400 degrees F.

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

Add the corn 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 and place on a cooling rack for at least 15 minutes before serving. Shepherds Pie

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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