Entree: United States – New Hampshire, New England – Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) ground beef or ground lamb, preferably locally sourced
- 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch (2.5–5 cm) chunks
- 4 tbsp (57 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk (plus extra if needed)
- 1/4 cup (60 ml) sour cream (optional, for creamier mash)
- Salt for potato water and 1 tsp (5 g) kosher salt for filling
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 medium yellow onion, diced (about 6 oz / 170 g)
- 1 cup (130 g) carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or lamb stock, low-sodium
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves
- 1/2 tsp (1 g) dried rosemary, crushed (or 1 tsp fresh, chopped)
- 1 cup (150 g) frozen peas, thawed
- 1/2 cup (50 g) sharp cheddar, shredded (optional, New England cheddar)
- 1 tbsp (14 g) butter, cut into small pieces for dotting the top (optional)

Instructions

Short Description:
A hearty New Hampshire-style Shepherd's Pie made with locally sourced ground beef or lamb, a savory vegetable-and-gravy filling, and a buttery mashed potato top baked until golden. Serves as a complete, comforting main course with protein, starch, and vegetables.

Regional Notes:
This New England/New Hampshire version highlights locally sourced beef or lamb and uses a simple, robust gravy with root-vegetable additions typical of cold-climate cooking. Unlike some British lamb-only versions, New Hampshire cooks commonly use either local beef or lamb depending on seasonal availability; the potato topping is richer with butter and milk to reflect regional dairy.

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil for the potatoes.
2. Cook potatoes in the boiling water until fork-tender, about 15–20 minutes. Drain well and return to the pot.
3. While potatoes cook, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add diced onion and carrots and cook until softened, about 6–8 minutes.
4. Add the ground beef or lamb to the skillet with the vegetables. Break up the meat and brown thoroughly, about 6–8 minutes, until no pink remains. Drain excess fat if there is a lot, leaving a little for flavor.
5. Stir in the minced garlic and cook 30 seconds. Sprinkle the 2 tbsp (16 g) flour over the meat mixture and stir to coat; cook 1 minute to remove raw flour taste.
6. Add the tomato paste, Worcestershire sauce, and stock; stir to combine. Add thyme, rosemary, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Bring to a simmer and cook until the gravy thickens slightly, about 4–6 minutes.
7. Stir in the thawed peas and simmer 1–2 minutes just to warm through. Taste and adjust seasoning. Remove from heat.
8. Mash the potatoes with 3 tbsp (43 g) butter, 1/2 cup (120 ml) milk, and the optional 1/4 cup (60 ml) sour cream until smooth and creamy; add more milk if needed for desired consistency. Season with salt and pepper to taste.
9. Spoon the meat-and-vegetable filling into a 9x13-inch (23 x 33 cm) or similar-sized ovenproof baking dish, spreading into an even layer.
10. Spread or pipe the mashed potatoes over the filling to completely cover. Smooth with a spatula or create peaks with a fork for browning. Sprinkle the shredded cheddar evenly over the top, if using, and dot with remaining 1 tbsp (14 g) butter.
11. Bake in the preheated oven until the top is golden and the filling is bubbling at the edges, about 20–25 minutes. For a deeper crust, place under the broiler 1–2 minutes—watch closely to avoid burning.
12. Let rest 10 minutes before serving so the filling sets. Serve hot, ladling portions to include both filling and potato topping.