Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Oh My, Meat Pie
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

For the potatoes:
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
For the meat filling:
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas

Directions

Watch how to make this recipe.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Really Simple Bean Burgers

Recipe courtesy of Pam Anderson

Refried Beans

Recipe courtesy of Ellie Krieger

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Spring Baking Championship

8pm | 7c
11pm | 10c
3am | 2c

So Much Pretty Food Here