Shepherd’s Pie with Caramelized Onions and Cheddar

I was curious to try shepherd’s pie and this is a great recipe. Family loved it and have requested I keep the recipe in the regular rotation. Leftovers were just as good and ingredients are simple, common items from the pantry. I like that this recipe can be made in stages as time allows and then assembled when needed.

I used russet potatoes that I had on hand. I’m sure Yukon Gold would be even better. I also used 85% ground beef.

I dig this shepherd’s pie! The caramelized onions in particular were a special touch, as this is one of the best flavors (and smells) that cooking can produce, in my opinion. I loved how they were incorporated in both the potato topping and the meat filling.

I went for ground lamb, which gives an extra richness to the pie. Because I shed some kitchen supplies recently, I didn’t have a steamer for the potatoes. Instead, I made the potatoes like regular mashed potatoes, starting in cool water just until covered and heating the water. It took about 17 minutes for the potatoes to cook through and they were perfectly done. I used a tenderizer in place of a fork to mash them. I enjoyed the texture of the skin left in the topping. The potatoes could probably use a pinch more of salt after whipping up, although when you hit a part of the topping with the caramelized onions, they make up for the lack of seasoning.

The filling has a nice savory light gravy. I might go slightly stronger on the thyme next time. I used a 10-by-14-inch rectangular dish. It was a little tricky to serve the dish out of the pan the first night, but I’m sure the subsequent nights will be easy now that the pie is chilled. I could have probably used a pinch more of the Cheddar—maybe another 1/4 to 1/2 cup, but that is probably getting decadent!!!

Caramelized onions and Cheddar mashed potatoes—enticing words. Pair them with ground lamb and this twist on shepherd’s pie is perfect for Sunday dinner. Love this!

In the morning, I prepped all the ingredients (diced carrots and caramelized the onions for approximately 90 minutes over medium-low heat). The lamb and gravy preparation is straightforward. After reading through the second step, I decided to cook the potatoes (Yukon golds) last, thinking that mashed potatoes are best if freshly prepared before baking. Interestingly, there’s no additional dairy or broth added—just cubed butter and a generous portion of salt. The mashed potato process (using a basic masher in the same pot) is effortless and delicious. The soft garlic is subtle and pleasant. I see now that yes, you could prepare this type of mashed potato even a day ahead, as the recipe notes, without sacrificing taste or texture.

I look forward to making this dish to share with extended family over Christmas break. With the exception of the cheese, this recipe could be easily adapted for those who can’t eat dairy or gluten.

Although I often add cheese to shepherd’s pie, I haven’t added cooked onion to the topping and I thought the result was delicious. The pie felt like a complete hearty dish in itself and I ate a large portion of it without any further accompaniments.

I used a type of white potato called Cultra from Northern Ireland. I also used 5% fat ground beef and a mature British cheddar. I used about half of the lamb mixture in my pie, as I was limited in the size of the dish I used.

This shepherd’s pie would serve 6 to 8 people—possibly more.

Two thumbs up!! This was a great recipe for a cold and dreary day, producing a warm, delicious, and comforting dinner. Although it calls for very little in the way of herbs or spices, the humble ingredients come together to create a subtle savory flavor. An added bonus was that it produced a huge amount (easily enough for 8 to 10), ensuring lots of simple-to-reheat leftovers.

Save this recipe for a day when time is not a factor, as caramelizing the onions and completing all the steps takes time. My onions took a full 70 minutes until they were a light golden brown. I used this time to prepare the mashed potatoes and grate the cheese. I used 85% grass-fed lamb and a fair amount of fat was drained off after browning. Do not even think about omitting the garlic from the mashed potatoes, as it gave them a delectable yet subtle boost of flavor. I used a sharp white Cheddar, but will probably try an orange Cheddar for color next time. My total bake time was 35 minutes in order lightly brown.

I used large thin-skinned new potatoes, labeled “Gold,” at Trader Joes. I wondered if there was a compelling reason to use chicken versus beef broth (though I tested it as written with chicken).

In making the gravy, I wasn’t sure how thick it should have been at the end. As it looked a bit thin after 3 minutes, I added an extra teaspoon of flour to thicken it up, and am glad that I did.

A couple twists to a regular, run-of-the-mill shepherd’s pie really set this version apart. As far as the recipe itself, there was nothing tricky or complicated. I loved the steaming of the potatoes, which I’d never done. It was so much easier than boiling them.

First, caramelizing the onion was a masterstroke. They added a light sweetness that really gave the pie a depth that otherwise would have been missing. And mixing some of the onions in with the meat and putting the rest on the potatoes was a great idea. I’d vote for upping the quantity to 3 pounds.

The second twist was the Cheddar on top. Cheese makes everything better and that’s no different here. We wondered, however, what would happen if we brought it into a pub!

This dish might not be one for a quick weeknight meal but was very much worth the time.