Mains

Shepherd's Pie

Herby lamb-and-beef filling under a sharp white cheddar mash, baked in one skillet. Modeled on the NYT Cooking shepherd's pie. Serves 6; about 1½ hours.

Ingredients

• 2½ lb russet potatoes, peeled and quartered
• 2 tbsp kosher salt (for the potato water), plus more to season
• 8 tbsp unsalted butter, divided
• ½ cup whole milk
• 1 cup shredded sharp white cheddar
• 1 yellow onion, finely diced
• 2 medium carrots, finely diced
• 4 garlic cloves, minced
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• ¾ lb ground lamb
• ¾ lb lean ground beef
• ⅓ cup tomato paste
• 1 tbsp all-purpose flour
• ¾ cup beef stock
• 1 cup chopped fresh parsley
• Black pepper

Directions

1. Bring a large pot of water with the 2 tbsp salt to a boil. Add the potatoes and cook until a knife slides in easily, about 18 minutes.
2. Warm 6 tbsp of the butter with the milk until melted. Drain and mash the potatoes until smooth, then stir in the butter-milk and cheddar. Season with salt and pepper; cover.
3. Heat the oven to 375°F. Melt the remaining 2 tbsp butter in a deep oven-safe skillet over medium heat. Add the onion, carrots, garlic, thyme and rosemary; cook until the carrots are just tender, about 10 minutes.
4. Add the lamb and beef, breaking them up, and cook until no pink remains. Spoon off excess fat if you like; season with salt and pepper.
5. Stir in the tomato paste and cook 2–3 minutes. Sprinkle in the flour and cook 1 minute, then add the stock and simmer until slightly thickened. Remove the herb stems and stir in the parsley.
6. Dollop the mash over the filling and spread to the edges (or move everything to a 3-qt casserole first). Set a foil-lined sheet underneath and bake until golden and bubbling, about 30 minutes.
7. Rest 15 minutes before serving.

Notes

• All beef works too (that technically makes it a cottage pie).
• Add a diced celery rib with the carrots for a less sweet, heartier filling.
• A dash of Worcestershire in the gravy adds depth.

Variations

• No cheese: Leave out the cheddar. To keep the mash rich, stir in ¼ cup sour cream or 2 extra tbsp butter, and add a little more salt. Brush the top with 1 tbsp melted butter before baking so it still browns.
• No lamb (cottage pie): Use 1½ lb ground beef in place of the lamb and lean beef. Pick 85% lean so the filling doesn't dry out, and add 1 tbsp Worcestershire with the stock to make up for the lamb's flavor.
• No cheese and no lamb: Combine both changes above. Everything else, including timing, stays the same.

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