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Tangles of caramelized onion worked through a golden potato crust under patches of browned cheddar.
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4.84 / 12 votes

Shepherd’s Pie with Onions and Cheddar

This shepherd's pie is made with ground lamb, caramelized onions, mashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, simply call it cottage pie.
Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Mains
Cuisine: British
Servings: 8 servings
Calories: 708

Ingredients

For the caramelized onions

  • 3 tablespoons olive oil
  • 2 pounds onions, (about 6 medium), thinly sliced crosswise into rounds
  • 1 teaspoon kosher salt, preferably Diamond Crystal

For the mashed potatoes

  • 3 pounds all-purpose potatoes, such as Yukon Gold, scrubbed but not peeled and cut into 2-inch (5-cm) chunks
  • 4 garlic cloves, smashed with the flat side of a knife
  • 1 teaspoon kosher salt, preferably Diamond Crystal, plus more to taste
  • 4 tablespoons unsalted butter, cut into 4 pieces

For the filling and to finish the shepherd's pie

  • 1 tablespoon olive oil
  • 3 medium carrots, (about 1 1/2 cups), scrubbed or peeled and finely diced
  • 2 pounds ground lamb, (or ground beef for a cottage pie)
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 teaspoon kosher salt, preferably Diamond Crystal
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste, (ketchup will do in a pinch)
  • 2 cups chicken stock, homemade or low-sodium canned chicken broth
  • 1 cup grated Cheddar
US - Metric

Instructions

Make the caramelized onions

  • In a large, heavy-bottomed skillet over medium heat, warm the 3 tablespoons olive oil until hot. Add the 2 pounds onions to the pan and turn the heat down to medium-low.
  • Sprinkle the onions with the 1 teaspoon kosher salt and cook, stirring frequently to make sure they brown evenly, for about 40 minutes to 70 minutes, until they're completely softened and golden brown. This will take time, so don't rush.

    ☞ TESTER TIP: You should have about 1 1/2 to 2 cups of onions. (You can cover and stash them in the fridge for up to 1 week.)

Make the creamy mashed potatoes

  • Find a large pot that's large enough to accommodate a steamer insert or heatproof colander that will hold your potatoes. Pour enough water into the pot to reach the bottom of the steamer or colander, add the 3 pounds all-purpose potatoes and 4 garlic cloves, and sprinkle with the 1 teaspoon kosher salt. Cover the pot and bring the water to a boil.
  • Reduce the heat to maintain an active simmer and steam the potatoes, until they break apart easily when poked with a fork, 25 to 30 minutes.
  • Remove the potatoes and garlic from the steamer, carefully pour off any remaining hot water in the pot, and return the potatoes and garlic to the pot. Place over low heat, shaking the pan occasionally to toss the potatoes and garlic, until any excess water in the potatoes has evaporated, maybe 30 to 60 seconds.
  • Add the 4 tablespoons unsalted butter to the pot and use a potato masher to mash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and stash the mashed potatoes in the fridge for up to 24 hours.)

Make the lamb filling and assemble the shepherd's pie

  • Crank the oven to 400°F (200°C).
  • In a large skillet over medium-high heat, warm the 1 tablespoon olive oil until hot. Add the 3 medium carrots and cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add the 2 pounds ground lamb (or beef), 1 1/2 teaspoons minced fresh thyme leaves, and 1 teaspoon kosher salt, and sear, stirring occasionally and crumbling the meat into small crumbles, until the meat is no longer pink, about 10 minutes. Carefully pour off all the fat.
  • Sprinkle the 2 tablespoons all-purpose flour over the lamb and cook, stirring, for 1 minute. Then stir in the 1 tablespoon tomato paste and continue cooking and stirring, for 2 minutes more. Add the 2 cups chicken stock and 1 cup of the caramelized onions, increase the heat slightly, and simmer until the liquid thickens slightly, about 2 minutes.
  • Spread the meat mixture in a shallow round or oval 3-quart casserole dish or a 9-by-13-inch baking dish. Spread the potatoes on top. Strew the remaining caramelized onions over the mashed potatoes and then sprinkle with the 1 cup grated Cheddar.
  • Bake the shepherd's pie until the Cheddar is golden and crusty, about 20 minutes. Let cool slightly before serving it straight from the dish.

Notes

Shepherd’s Pie Variations

Vegetarian: Swap the lamb for 1 1/2 to 2 pounds (680 to 907 g) of precooked plant-based crumbles, and the chicken stock for vegetable or mushroom. One of our testers made it this way and rated it 9/10. The crumbles are already cooked and seasoned, so skip the searing, and there’s no fat to pour off. Cook the carrots as written, stir in the crumbles over low heat until warmed through, about 2 minutes, then continue with the flour, tomato paste, and stock. Taste before salting.
Turkey: We got the idea from reader Ellen, who made it this way and called it divine. Use 2 pounds (907 g) of ground turkey in place of the lamb — dark meat, not white, which doesn’t have the brio to carry the dish. It's much leaner, so add another tablespoon or two of oil and skip pouring off the fat. Take it off the heat the moment it loses its pink, or it goes dry. Be generous with the salt and thyme.

Nutrition

Serving: 1portion | Calories: 708kcal | Carbohydrates: 47g | Protein: 29g | Fat: 45g | Saturated Fat: 19g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1165mg | Fiber: 7g | Sugar: 8g