Mar 17, 2021

Shepherd’s Pie

Shepherd’s Pie 

“Elevate” your menu with a raised shelf in your oven! Our new broiler shelves add cooking area to your oven and give you access to broiler temps for your food, without sacrificing floor cooking space. It’s like having an in-oven Salamander! Check out this recipe for Shepherd’s Pie, cooked entirely in your oven and then finished on the shelf for a quick blast of color.

Shepherd’s Pie



  • 1/2 # Butter, diced
  • 10 # Lamb, ground
  • 2 cups Yellow Onion, finely diced
  • 1 cup Carrots, finely diced
  • 1 cup Celery, finely diced
  • 3 tbsp Garlic, minced
  • 1 # Corn, IQF
  • 1 tbsp Tomato Paste
  • TT Salt & Pepper
  • 2 tsp Allspice
  • 1 ea Bay Leaf
  • 1 tbsp Thyme, dried
  • 2 tbsp Sherry Vinegar
  • 1 cup Red Wine
  • 1/4 # AP Flour
  • 1 qt Chicken Stock
  • 2 # Peas, IQF

Mashed Potato Topping

  • 10 # Yukon Gold Potatoes, diced
  • 2 # Butter
  • 1 1/2 quarts Heavy Cream
  • 1/4 cup Garlic, minced
  • 10 ea Egg Yolks
  • TT Salt


  • Parmesan, ground or shredded
  • Chives, finely sliced



Preheat the oven to 475˚ with the flame set just below 3. In a large pan, like a cast iron or rondeau, melt the butter. Add the ground lamb and brown, stirring frequently for even browning and to break it up into uniform pieces. Once the lamb is browned, add the vegetables, and continue to cook and stir until the vegetables become tender. Add the tomato paste and seasonings and stir to combine. Deglaze with the sherry vinegar and red wine and reduce the liquid until it is dry and absorbed. Add the flour and stir to combine. Add the chicken stock, bring to a boil (raise the flame if necessary), then reduce the flame and allow to simmer and thicken for about 8 minutes. Move to a mixing bowl, add the peas, and stir and season to taste.

Mashed Potato Topping

Place dice potatoes in a pot of cold water and boil until tender. In a separate pot in the doorway of the oven, heat the butter, cream, and garlic until melted and warm. Drain the potatoes, then put them through a food mill for a nice even texture. Fold the potatoes, cream mixture, and egg yolks together with a rubber spatula and season with salt.


Move the filling mixture to the desired serving dish, something that is oven safe. Top with the mashed potato topping and parmesan, using either the spatula for a smooth topping or a piping bag with a specialized tip for a more textured look. Bake in the oven rotating frequently with the flame set around 3.5 until the potatoes are nicely browned. Garnish with chives and serve.

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