Shepherd's Pie
Ingredients
4 pounds russet potatoes
1 pound ground beef
8 ounces ground lamb
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1½ cups diced onion
1 teaspoon crushed garlic
¾ cup diced carrots
1 teaspoon salt
½ teaspoon black pepper
2 thyme sprigs
1 bay leaf
2 tablespoons tomato paste
2 tablespoons all-purpose flour
⅓ cup white wine
1½ cups beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas
½ cup heavy whipping cream
4 tablespoons unsalted butter
2 teaspoons salt
1½ cups shredded white cheddar cheese
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Prepare the potatoes
Place the potatoes on the June Pan. Prick the potatoes all over with a fork and insert the June Food thermometer into the largest potato, ensuring that the tip of the thermometer is in the geometric center of the potato.
4 pounds russet potatoes
June Pan
fork
June Food Thermometer
Bake the potatoes
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the potatoes until they are completely tender, about 45 minutes. June will notify you when the potatoes are ready.
June Oven
Brown the meat
While the potatoes cook, heat a large skillet over medium-high heat. Add the beef, lamb and salt and cook, breaking up the meat with a wooden spoon. Continue to cook, stirring often, until the meat is no longer pink. With a slotted spoon, transfer the crumbled meat to a medium bowl. Carefully pour or spoon off any fat that may be left in the pan, then discard.
saute pan
wooden spoon
slotted spoon
medium bowl
1 pound ground beef
8 ounces ground lamb
1 teaspoon salt
measuring spoons
Cook the vegetables
Reduce the heat to medium. In the same skillet, heat the oil and butter together until the butter has melted. Add the onions, garlic, carrot, salt, pepper, thyme and bay leaf, and cook, stirring occasionally, until the vegetables are soft and the onions are beginning to brown, about 5 minutes.
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
¾ cup diced carrots
1½ cups diced onion
1 teaspoon crushed garlic
1 teaspoon salt
2 thyme sprigs
½ teaspoon black pepper
1 bay leaf
measuring cups
Add the meat, tomato paste and flour
Stir the crumbled meat into the vegetables, discarding any fat that has accumulated in the bowl. Stir in the tomato paste and cook until it has darkened in color, about 1 minute. Add the flour and stir well to incorporate the flour throughout the mixture.
2 tablespoons tomato paste
2 tablespoons all-purpose flour
Add the wine
Add the wine and stir to incorporate. Bring the mixture to a boil then let the wine reduce until almost completely evaporated.
⅓ cup white wine
liquid measuring cup
Add the broth and Worcestershire
Stir in the beef broth and Worcestershire sauce. Bring the mixture up to a boil again, then reduce the heat to low. Simmer the filling 10 minutes, until slightly thickened.
1½ cups beef broth
1 tablespoon Worcestershire sauce
Add the peas
Add the peas, and stir to incorporate. Bring the mixture back to a simmer, then remove the skillet from the heat. Season to taste with salt and pepper. Set the filling aside while you prepare the mashed potato topping.
1 cup frozen peas
Remove the potato from the skins
Remove the June Pan from the June Oven and carefully transfer the potatoes from the June Pan to a chopping board. Cut each potato lengthwise in half, then use a spoon to scoop the flesh into a large bowl. Discard the skins or use for another purpose.
chopping board
knife
spoon
large bowl
Mash the potatoes
Add the cream, butter and salt to the bowl with the potatoes and mash the mixture until the butter and cream are incorporated. The mashed potatoes do not need to be completely smooth.
½ cup heavy whipping cream
4 tablespoons unsalted butter
potato masher
2 teaspoons salt
Add the cheese
Add the cheese to the potatoes and fold with a spatula until incorporated.
1½ cups shredded white cheddar cheese
spatula
Assemble the shepherd’s pie
Scrape the filling into the rectangular baking dish and smooth the top. Remove the bay leaf and thyme stems from the filling and discard. Dollop the mashed potatoes over the the filling, then use a spatula or the back of a spoon to spread and swirl them over the filling. Do not smooth the top--an uneven surface will help the potatoes brown.
rectangular baking dish
Bake the shepherd’s pie
Place the baking dish on the middle shelf of the June Oven. Broil the shepherd’s pie 15 minutes, until the potatoes are golden brown and the filling is beginning to bubble. June will notify you when the pie is ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the baking dish from the June Oven and place it on a cooling rack. Serve hot.
cooling rack
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