Entree: United States – Idaho (Pacific Northwest) – Idaho Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) Idaho russet potatoes (about 4 large)
- 1.5 lb (680 g) ground lamb or ground beef (or 1:1 mix)
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 medium carrots, diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 0.25 oz / 7 g)
- 2 tbsp (30 g) tomato paste
- 3 tbsp (45 ml) Worcestershire sauce
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or lamb stock (low-sodium preferred)
- 1 cup (240 ml) frozen peas (or 1 cup / 150 g frozen peas and corn mix)
- 1 tsp (5 g) dried thyme or 1 sprig fresh thyme, leaves removed and chopped
- 1 tsp (5 g) dried rosemary, crushed or 1 sprig fresh rosemary, finely chopped
- 3 tbsp (45 g) unsalted butter, divided
- 1/4 cup (60 ml) whole milk or buttermilk (adjust for desired mash consistency)
- 1 cup (113 g) sharp cheddar cheese, shredded, divided (optional — Idaho cheddar if available)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) sour cream or crème fraîche (optional, for richer mash)
- 2 tbsp (8 g) chopped fresh chives or parsley, for garnish

Instructions

Short Description:
A hearty, oven-baked pie of seasoned local ground meat and vegetables finished with a creamy Idaho potato mash. This main-course shepherd's pie is built to showcase Idaho russets and regional lamb or beef.

Regional Notes:
This Idaho version highlights Idaho russet potatoes for a fluffy, buttery mash and commonly uses locally raised lamb or beef (or a mix) to reflect Idaho agriculture. Compared with British shepherd's pie, this recipe leans on Pacific Northwest produce and a slightly heartier, gravy-forward filling suited to the regional palate.

1. Preheat the oven to 400°F (200°C). Butter a 9x13-inch (23x33 cm) baking dish or a comparable ovenproof casserole.
2. Peel and cut the Idaho potatoes into even chunks. Place in a large pot, cover with cold salted water, bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well.
3. While potatoes cook, heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add the ground lamb or beef and brown, breaking it up with a spoon, until no pink remains, about 6–8 minutes. Transfer browned meat to a bowl and set aside, leaving rendered fat in the pan.
4. Add the remaining 1 tbsp (15 ml) oil to the skillet if needed. Reduce heat to medium and add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 30 seconds more.
5. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Return the browned meat to the pan. Sprinkle the flour over the mixture and stir to coat; cook 1 minute to remove raw flour taste.
6. Add the Worcestershire sauce and slowly pour in the stock while stirring to make a gravy. Add thyme and rosemary. Bring to a simmer and cook until slightly thickened, about 4–6 minutes. Stir in the frozen peas (and corn if using). Taste and season with salt and pepper. Remove from heat.
7. Mash the drained potatoes with 2 tbsp (30 g) butter, the milk, sour cream (if using), and 1/2 cup (56 g) of the shredded cheddar until smooth but still fluffy. Season with salt and pepper to taste. Adjust milk for desired consistency.
8. Spoon the meat-and-vegetable filling into the prepared baking dish and spread into an even layer. Spoon or pipe the mashed potatoes over the top, spreading to seal the edges; use a fork to create ridges that will brown. Sprinkle the remaining 1/2 cup (56 g) cheddar over the top if using, and dot with the remaining 1 tbsp (15 g) butter.
9. Bake in the preheated oven until the filling is bubbling and the potato top is golden, 20–25 minutes. For extra browning, place under the broiler 1–2 minutes, watching closely.
10. Let rest 5–10 minutes before serving. Garnish with chopped chives or parsley and serve hot as a complete main course.