Chris Morocco’s Shepherd’s Pie

I truly have the memory of a goldfish! For St. Patrick’s Day last month, I had a craving for shepherd’s pie. After a quick search, I landed on Chris Morocco’s Shepherd’s Pie from Bon Appétit, knowing his recipes are always well-researched and reliably delicious. But when I sat down to write this caption, I Googled it …and realized I had made the exact same version two years ago—and had no recollection of it!

This time, I halved the recipe—because a full casserole felt a bit much for just two people. It starts with crispy bacon and seared ground lamb for maximum flavor, followed by a slow-cooked soffritto of onion, fennel, carrot, and celery. Everything simmers down with red wine, rosemary, thyme, and a splash of chicken broth into a rich, gravy-like filling that’s savory, aromatic, and deeply comforting.

The lamb ragu is topped with mashed potatoes enriched with butter, half-and-half, egg yolks, and sour cream, then baked until golden and bubbling at the edges. The top crisps up just enough for contrast against the creamy layers beneath.

This rustic classic is comfort food at its finest—hearty, flavorful, and stick-to-your-bones satisfying.

Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: chicken broth
Pricey Ingredients: —
Hard-to-find: —

Recipe on BonAppetit.com