Classic Shepherd’s Pie

Carlene Thomas RDN
Carlene Thomas RDN
October 19, 2021
This hearty ground lamb pie is made with onions, carrots, peas, and a mashed potato topping. Use the Anova Precision Oven to make one-pot mashed potatoes as you brown the lamb and bring the remaining ingredients together in a cast iron skillet. Top with the mashed potatoes and pop the skillet into the oven to create a perfect golden brown topping. Notes: To make this a cottage pie, swap in ground beef for the ground lamb. For a more umami-packed dish, use beef stock instead of chicken stock.
Prep Time
Cook Time
Classic Shepherd’s Pie
4 (1)
russet potatoes (about 2 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds
½ cup
heavy cream
4 Tbsp
unsalted Irish butter, cut into cubes
1.5 tsp
extra-virgin olive oil
1 lb
ground lamb (see note)
3 large
carrots, peeled and grated
½ large
white onion, grated
2 cloves
garlic, minced
2 tsp
tomato paste
1 cup
stout beer
1 cup
chicken or beef stock (see note)
1 Tbsp
Worcestershire sauce
2 tsp
finely chopped fresh rosemary
1 tsp
finely chopped fresh thyme
1 cup
frozen peas, unthawed
2 oz
grated aged white cheddar cheese
1 large
egg yolk

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear

2. Prepare Potatoes

Place the potatoes in a 4-inch-deep baking dish. Top with the cream and butter.
Prepare Potatoes

3. Cook Potatoes

Transfer to the oven and cook until tender, about 1 hour. Remove from the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
01:00 Timer

4. Brown Lamb

While the potatoes cook, make the filling. Heat the oil in a large cast iron skillet over medium heat. When it starts to shimmer, add the lamb and cook until no longer pink, 5 to 7 minutes. Remove from the heat and drain off the liquid and fat from the skillet.
Brown Lamb

5. Add Carrots and Onion

Return to medium heat and add the carrots and onion. Cook, stirring, until tender, about 5 minutes.
Add Carrots and Onion

6. Add Garlic and Tomato Paste

Stir in the garlic and tomato paste. Continue to cook, stirring, until aromatic, about 1 minute.
Add Garlic and Tomato Paste

7. Add Liquid

Add the beer, stock, and Worcestershire. Bring to a simmer, then reduce the heat to medium-low and reduce for 10 minutes.
Add Liquid

8. Add Herbs

Stir in the herbs and remove from the heat.
Add Herbs

9. Add Peas

Spread the filling in an even layer. Top with the peas.
Add Peas

10. Adjust the Oven for the Pie

Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear

11. Mash and Season Potatoes

Use a potato masher to mash the potatoes in their baking dish until smooth. Lightly season with salt and pepper. (The potatoes will be dry; this is okay.)
Mash and Season Potatoes

12. Add Cheese and Egg

Fold in grated cheese and an egg yolk until fully combined.
Add Cheese and Egg

13. Top Pie

Add the potatoes to the skillet with the filling. Smooth into an even layer. Use a fork to draw ridges across the top of the potatoes.
Top Pie

14. Bake

Transfer to the oven and bake for 20 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:20 Timer

15. Brown

Leave the pie in the oven as it adjusts for broiling. Continue to bake until the top is golden brown, about 3 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Top
00:03 Timer

16. Rest and Serve

Let the pie cool for 15 minutes and serve.
Rest and Serve
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