Shepherd’s Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
egg	10%	0%
dairy	37%	5%
aromatics	36%	28%
salt	3%	1%
liquid	112%	42%
vegetables and beans	230%	145%

Where it stands out

• #3 of 42 for glaze depth

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 lbs russet potatoes (peeled and cut into 1” thick pieces)
178 g	3/4 cup heavy whipping cream (warm)
3 g	1/2 tsp fine sea salt
25 g	1/4 cup parmesan cheese (shredded)
50 g	1 large egg (lightly beaten)
28 g	2 Tbsp unsalted butter (melted to brush the top)
6 g	1 Tbsp parsley or chives (chopped, to garnish the top)
14 g	1 Tbsp olive oil
454 g	1 lb lean ground beef or ground lamb
9 g	1 1/2 tsp salt (divided, or added to taste)
1 g	1/2 tsp black pepper (plus more to taste)
150 g	1 medium yellow onion (finely chopped (1 cup))
6 g	2 garlic cloves (minced)
15 g	2 Tbsp all-purpose flour (or cornstarch*)
118 g	1/2 cup dry red wine** (such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth)
240 g	1 cup beef broth or chicken broth
16 g	1 Tbsp tomato paste
16 g	1 Tbsp Worcestershire sauce
192 g	1 1/2 cups frozen vegetables of choice (peas, carrots, and corn)

Method: 8 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Natasha, great recipe and absolutely love the flavour combination, it was delicious! Now I don't know how I screwed this part up because I really thought I'd read your instructions on freezing, but clearly I didn't read them properly, oops! And I made 4 fre” — a cook, 5.0★

“I have ground lamb on my shopping list and have everything else I need. I grew up eating Shepherd's pie so I know I will make 1 or 2 adjustments but this is the main recipe I will use. My mother always use "C...bell's" Scotch Broth. They don't make it anymo” — a cook, 5.0★