Alton Brown Shepherd’s Pie might just become your next favorite comfort food.
Indulging in cooking and food shows are my biggest guilty pleasures. My husband has caught me eating and writing a recipe while Duff Goldman, Guy Fieri, or Alton Brown entertain me in the background. I’m particularly a major fan of Brown’s wit and candor surrounding the topic of food science. Given his breadth of knowledge and experience, it’s no wonder his shepherd’s pie recipe is delicious!
So, what’s so great about Alton Brown’s shepherd’s pie? Well, for starters, it uses lamb instead of beef, which gives the recipe a more traditional flavor. The way he enhances the mashed potatoes by adding an egg yolk for extra richness and creaminess is genius. These details make it feel a little more special and perfect for get-togethers with friends and family—maybe Saint Patrick’s Day?
Alton Brown’s shepherd’s pie stays true to its namesake. One slice, and you’ll know that you’re going to be making this recipe more often than not. The best part is it tastes even better the next day!
Is Alton Brown Shepherd’s Pie Healthy?
Now, I assume somebody on a strict diet would not see this shepherd’s pie as healthy. However, it is packed with hearty ingredients. Lamb is high in protein, and all the veggies provide plenty of vitamins and minerals.
To make this a lower-calorie option, swap out the half-and-half for reduced-fat or plant-based milk and use oil instead of butter. You could also use a leaner cut of ground beef or turkey.
What Is Worcestershire Sauce?
Worcestershire sauce is a staple in many shepherd’s pie recipes, and Alton Brown’s version is no exception. This beloved condiment, originally hailing from Worcester, England, where it was reportedly created by chemists John Wheeley Lea and William Perrins, is known for its unique flavor—a complex blend of savory, salty, sweet, spicy, and tangy notes that come from a fermentation process involving ingredients like vinegar, molasses, tamarind, anchovies, garlic, and various spices.
In shepherd’s pie, Worcestershire sauce adds a subtle depth of umami to the meat filling, enhancing the richness of the dish without overpowering it. It’s also often used in marinades, soups, stews, steaks, and sauces. Worcestershire sauce is a key component of classics like Caesar salad dressing and Bloody Mary cocktails. The sauce was first sold in 1837 and is now popular all over the world.
How To Make Ahead And Store
Shepherd’s pie can be made 2 days in advance and refrigerated. Let it sit out for about 15 minutes before baking. Once cooked, leftovers can be stored in the fridge for up to 4 days.
Serving Suggestions
Alton Brown’s shepherd’s pie is a full meal with meat, veggies, starch, and tons of flavor. However, if you’re inviting company over, you won’t likely serve just one dish. I would start with something light, such as Cucumber-Avocado Salad or Simple Kale Soup. I also like to soak up the “gravy” the shepherd’s pie creates with a piece of tasty bread. Try this low-carb Cauliflower Bread or this sweet Vegan Cornbread.
Finally, after a meal this savory and hearty, you’ll be craving something sweet—I know I always am! Try a light Strawberry Cobbler with a side of Chocolate-Covered Pretzels.
Ingredients
- 1 1/2 pounds russet potatoes peeled and diced
- 1/2 cup half-and-half
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 large egg yolk
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 1/2 pounds ground lamb
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
Instructions
- Preheat the oven to 400°F. Boil diced potatoes until tender, about 15 minutes. Drain and return to pot.
- Heat half-and-half and butter together until warm. Mash into the potatoes along with salt, pepper, and egg yolk until smooth.
- In a skillet, sauté onions, carrots, and garlic in olive oil until softened. Add ground lamb and cook until browned.
- Stir in flour, tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. Simmer until thickened, then add peas and corn.
- Spread the lamb mixture in a baking dish. Top with mashed potatoes, sealing the edges. Bake for 25 minutes, or until the top is golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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