Shepherd’s Pot Pie
Photo by Mark Weinberg
MAKES
One 9 x 13 inch / 23 x 33 cm pot pie
TAKES
Prep time: 1 hours 20 minutes
Cook time: 1 hour 15 minutes minutes
Total: 2 hours 35 minutes
✻ ABOUT THIS RECIPE
I love shepherd’s pie, but I miss the pastry crust I associate with the word “pie.” So my version includes both a creamy mashed potato base and a crispy, flaky crust on top, with the traditional meat and vegetable filling inside. In the photo above, I dress it up the top crust by layering on leaf cutouts, which makes this comforting casserole dinner party worthy, too. Recipe is from my book, Savory Baking.
INGREDIENTS
Mashed Potato Base
680 g / 1 ½ pounds russet potatoes, peeled and diced
170 g / 6 ounces cream cheese, at room temperature
57 g / ¼ cup sour cream
28 g / 2 tablespoons unsalted butter
kosher salt and freshly ground black pepper
Filling
28 g / 2 tablespoons unsalted butter
220 g / 1 large sweet onion, diced
220 g / 4 medium carrots, peeled and diced
200 g / 4 large stalks celery, diced
20 g / 4 cloves garlic, minced
40 g / 2 tablespoons tomato paste
680 g / 1 ½ pounds ground lamb
23 g / 3 tablespoons all-purpose flour
226 g / 1 cup beef broth
1 bay leaf
10 g / ¼ cup chopped fresh parsley
5 g / 1 tablespoon chopped fresh thyme
4 g / 2 teaspoons chopped fresh sage
200 g / 1 ⅓ cups fresh or frozen peas
kosher salt and freshly ground black pepper
Assembly
½ recipe (300 g / 11 ounces) Rough Puff Pastry, prepared and well chilled or frozen puff pastry dough, thawed fully in the refrigerator
Egg Wash (see Note)
flaky sea salt and freshly ground black pepper
Make Better Doughs:
METHOD
1. Make the mashed potatoes: Place the potatoes in a medium pot and cover with water by at least 2 inch / 5 cm. Bring to a boil over high heat, reduce the heat, and simmer until a fork easily pierces the flesh, 12 to 15 minutes. Drain the potatoes well and transfer to a medium bowl.
2. Add the cream cheese, sour cream, and butter to the potatoes and mash with a potato masher until relatively smooth. Season with salt and pepper.
3. Lightly grease a 9 x 13 inch / 23 x 33 cm casserole dish, spoon the potatoes into it, and spread into an even layer. Set aside.
4. Make the filling: In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery and cook until the onions begin to turn translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
5. Add the tomato paste and cook for 1 minute, then add the lamb and cook until lightly browned, 5 to 6 minutes. Sprinkle the flour evenly over the lamb, stir well, and cook, stirring constantly, for 1 minute. Add the beef broth and bay leaf and cook over medium-low heat, stirring occasionally, until the liquid comes to a simmer and thickens, 3 to 5 minutes. Remove the bay leaf and stir in the parsley, thyme, sage, and peas. Season with salt and pepper, remove from the heat, and set aside to cool.
6. While the lamb cools, prepare the dough: On a lightly floured surface, roll out the dough to a rectangle about 10 x 14 inch / 25 x 36 cm and ¼ inch / 6 mm thick. Use the rolling pin to transfer the dough to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you preheat the oven.
7. Preheat the oven to 400°F / 205°C with a rack in the center.
8. Spoon the cooled lamb filling over the mashed potato base and spread into an even layer. Uncover the pastry and use mini cutters to cut the dough into shapes, or use a pastry wheel or paring knife to cut it into random shapes. (You can also just unfurl the entire sheet of pastry on top of the filling. If you do this, be sure to use a paring knife to cut a few vents into the surface of the crust.)
9. Arrange the pastry shapes on top of the filling, overlapping them as necessary to fully cover it. Egg-wash the dough and sprinkle with flaky salt and black pepper.
10. Transfer to the oven and bake until the crust is deeply golden brown and the filling is bubbly, 45 to 50 minutes. Cool for at least 10 minutes before scooping and serving warm.
NOTES
The mashed potato base and lamb filling can be made up to 24 hours ahead and refrigerated, covered.
The pie is best the same day it’s made. Store leftovers in the refrigerator in an airtight container.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
