Shepherd's pie from Cook's Illustrated Magazine, Nov/Dec 2012

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 11, 2020

    We loved this recipe especially husband. Used stainless pan for fond but transferred later to a large square Corningware in the oven. All the fond lifted up nicely when port was added to the pan. Added carrots with the onions for more taste and to prevent undercooking. Loved the technique of using baking soda to ground beef and letting it sit for 20 min and using my hand to pinch 2” pieces for more texture into the pan for cooking. Cooked the mixture on simmer with cover on for about 40 min. Then added the final cornstarch slurry and extra peas. Used only 1 lb ground beef & 2 lb potatoes and this was perfect. Not sure the reason for the egg yolk to the mashed potatoes but I did add. Did not pipe on the mashed potatoes. Instead used a fork to make wavy pattern. Sprinkled some cheddar cheese on top and baked at 400 F for 30 min instead of broiling for 5 min only because this was prepared ahead and refrigerated. Then, it was broiled 1 min just to brown the top. Awesome taste!

  • anya_sf on March 12, 2018

    I did not find this to be that much work; however, next time I'll try just spreading the potatoes on top rather than piping. I don't have a broilerproof 10" skillet, and honestly was worried that would be way too small, so I used a 14" skillet. A 12" skillet would have worked better, as the potatoes did not quite cover the top - not sure about 10" though. I made a few minor changes: omitted scallions, used Tawny port (I bet wine would work here too), used 1 tsp dried thyme instead of fresh, added 1 cup frozen peas at the end of the simmering time. My ground beef was 96% lean. I probably simmered the beef too long, as it still looked pink for a while, but then I realized that the baking soda probably affects the color. Anyway, the meat was still tender and delicious. Everyone in the family loved this dish.

  • Brikl on July 11, 2017

    A lot of work but really good.

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