Are looking for a shepherd's pie recipe that is unique? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious shepherd's pie should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required exist for prepare

1. Prepare 1.5 lbs russet potatoes, peeled and cubed
2. Prepare 1/4 cup half & half
3. Use 2 tablespoons butter
4. Prepare 1 teaspoon kosher salt
5. Take 1/4 teaspoon cracked pepper
6. Take 1 egg yolk
7. Prepare 2 tablespoons canola oil
8. Use 1 small onion, diced (about one cup)
9. Take 2-3 carrots, peeled, diced (1 cup)
10. Use 2 large cloves garlic, minced
11. Use 1 1/2 lbs ground lamb (traditional) or ground beef
12. Use 1 teaspoon kosher salt
13. Use 1/2 teaspoon cracked pepper
14. Prepare 3 tablespoons flour
15. Prepare 2 tablespoons tomato paste
16. Prepare 2 tablespoons Worcestershire sauce
17. Prepare 1 1/2 cup beef broth
18. Prepare 1 tablespoon ea. Chopped fresh rosemary and thyme leaves
19. Use Kernels cut from 2 ears corn (1 cup)
20. Prepare 1 cup frozen peas

Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. Brown ground beef in large nonstick skillet on medium-high heat.

Step by step to cook 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.
2. 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. 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.
4. Add the tomato paste, beef 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. 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.
5. Place on a cookie sheet 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.
6. Done and ready to serve!

Place the potatoes in a large pot. Bring the water to a boil. Drain the potatoes in a colander. Return the potatoes to the hot pot. Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes.

how is this? Easy isn’t it? That’s the make shepherd's pie that you practice at home. Hope it’s useful and good luck!