Good Eats Style Sheperds Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 429.8
  • Total Fat: 31.4 g
  • Cholesterol: 91.0 mg
  • Sodium: 363.8 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Good Eats Style Sheperds Pie calories by ingredient
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A very slightly modified Alton Brown recipe. I used ground beef instead of lamb and made the potatoes a little less fattening. A very slightly modified Alton Brown recipe. I used ground beef instead of lamb and made the potatoes a little less fattening.
Number of Servings: 12


    3 medium potatoes
    4 oz cream cheese
    2 tbsp butter
    Salt TT
    Pepper TT
    Rosemary 1 Tbsp
    Thyme 1 Tbsp

    Ground beef 2 lbs
    canola oil 2 tbsp
    onion 1 cup chopped
    carrots 1 cup chopped
    garlic 3 cloves
    tomato paste 2 tbsp
    chicken broth 1 cup
    Worcestershire sauce 1 tsp
    salt TT
    Pepper TT
    rosemary 1 tbsp
    thyme 1 tbsp


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. Place the cream cheese 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 milk, butter, Parmesan, salt, rosemary, thyme and pepper and continue to mash until smooth.

Preheat the oven to 400 degrees F.

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 ground beef, 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. Add the tomato paste, chicken broth, Worcestershire, A1 sauce, rosemary, thyme, Cumin, 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 mixed vegetables to the ground beef 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. Top with the shredded cheese. Place on a parchment lined half sheet pan 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.

Serving Size: 12 servings

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