Geoffrey Zakarian's Mom's Famous Shepherd's Pie | The Kitchen

Word on the street is that Geoffrey Zakarian's mom makes a MEAN Shepherd's Pie. And now you can too! #GeoffreyZakarian #FoodNetwork Get the recipe ▶ https://foodtv.com/4rg5lUW Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! My Mother's Shepherd's Pie RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 40 min Active: 40 min Yield: 8 servings Ingredients Potato Topping: 3 pounds russet potatoes Kosher salt 3/4 cup milk 1/2 cup sour cream 6 tablespoons unsalted butter, melted 2 large egg yolks Freshly cracked black pepper Filling: 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 cup pearl onions, fresh or frozen 2 tablespoons canola oil 1/2 yellow onion, diced 2 sprigs fresh rosemary, minced 2 pounds ground lamb Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 1/2 tablespoons all-purpose flour 1 tablespoon sherry vinegar 1 cup chicken stock 1 cup frozen peas and carrots 1/2 cup fresh parsley, chopped Additional Topping: 3 tablespoons unsalted butter, melted 1/4 cup grated Parmesan Chopped fresh parsley, for garnish Directions For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve. For the filling: Preheat the oven to 375 degrees F. In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside. In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley. For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Mom's Famous Shepherd's Pie | The Kitchen | Food Network https://youtu.be/25q1bUmSaRA