I've Been Perfecting This Shepherd's Pie Recipe For More Than Half My Life

Today we’re making shepherd’s pie. This is one of the best comfort food dishes in the world and I think you’ll agree. Obviously, make this before St. Paddy’s day, but it really is worth making any time of the year. I hope you enjoy this shepherd’s pie video!


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INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)

For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper – to taste
3 large egg yolks

For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion – diced
3 celery ribs – diced
3 medium carrots – diced
5 cloves garlic – minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme – leaves only
1 tablespoon fresh rosemary – chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper – to taste


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18 Replies to “I've Been Perfecting This Shepherd's Pie Recipe For More Than Half My Life”

  1. You guys voted a while back for this Shepherd's pie recipe. I've been making a version of this for over 20 years and it's always a hit. The print recipe and ingredients are linked right in the description. As always thanks for liking and watching our videos. We truly appreciate your support.

  2. Love the videos! Just a tip regarding potatoes…if you plan on frying or mashing them or adding to a salad, cut them into the size you want (for mashing just smaller pieces) because it reduces the cooking time. Plus added benefit if you are frying or putting into a salad…you don't have to cut soft potatoes which gets messy.

  3. I so agree re make more mashed potatoes than you need. I constantly make less than I need. I'm a slow earner.

  4. For the Europeans watching their gas usage: Cut up your potatoes in smaller pieces so you donot have to cook them for half an hour.

  5. 7:22
    Actually when I watched my first video of this channel (which I think it was about the calzone) I really thought it was cut out of a professional TV program due to the high quality of production and the informative techniques and how thorough you are, but as I started watching more videos I began to realize that this really is an independent channel and I just couldn’t believe it. What I’m trying to say is that your channel is awesome and keep up the amazing work

  6. Thanks Jim for the video, I usually only watch Italian dishes but with St.Paddy's so close watched this one. Great content as usual. Happy for your success here!

  7. "Everything is sticking to the bottom nicely, forming a nice.. word." My heart stopped for a second. I thought it was happening.

  8. Egg in mashed taters? Wow. BTW, what's the accent? Sometimes sounds MW sometimes sounds NE.

  9. Just my opinion, but celery is an aggressive flavor, per Jacques Pepin, try leaving it out . I really despise the taste unless raw. Just my opinion ofc. Worth a try

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