onion recipes

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Sloppy Joes

beef

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

red wine vinegar

molasses

Worcestershire sauce

mustard powder

black pepper

whole-wheat burger buns

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Tuna Salad

tuna

red onion,

flat-leaf parsley

mayonnaise

whole-grain mustard

lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. 

It's pretty good. I only had parsley flakes and didn't have sweet relish so I diced up 2 bread and butter pickle slices. 

Super great recipe! Me and my wife love it! I usually make a double batch. Highly recommend to try.

Loved it!  The Dijon mustard and lemon juice quieted the fishy taste I usually get when making tuna salad.

This is a classic recipe that my mother used, I prefer Albacore Tuna  in oil (drained) double the celery and parsley, add white with the black pepper fresh lemon juice a must.

Truth a this doesn't taste as good as my own homemade recipe, which is t add salt, pepper, celery, onion, boiled egg, mayo, a fresh heb and sometimes a little crumbled Ritz crackers all to taste.

Very good, light and fresh. I used a little less mayo. Easy to make and must use Albacore tuna  

Yum! I added a dash of sirarcha to the original.  

Awesome! I tried the chefs tip and added Dijon and sweet relish, turned out great! 

Shrimp Salad

kosher salt

lemon

shrimp shrimp

Dijon mustard

white wine vinegar

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. Made as is, really good. Just added a little more mustard and pepper to taste. Awesome!  2nd time but used less mayo, more pepper and mustard. Outstanding. Then started modifying.  First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. Also, added quartered cucumbers and some halved cherry tomatoes later on. Then made a chipotle mayo aioli, again awesome. This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. I tried with sour cream instead of mayo too, and was great as well.

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

Nonstick cooking spray

green beans, rinsed, trimmed and halved

unsalted butter

mushrooms,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Can these be made ahead and heated in the oven?

This is requested every year at TG. I don't do the onions though. I followed the recipe exactly the first year and the onions were a mess.  I use the store bought french fried onions now.

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Roasted Tomato Soup

yellow onions, sliced

Vine cherry tomatoes for garnish, optional

Salt and black pepper

chicken stock

bay leaves

butter

basil

heavy cream, optional

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

I have made this soup many times, I add a red bell pepper to roast along with the tomatoes, onions and garlic. This kicks it up a notch or two adding a good amount of flavor that compliments an already excellent recipe. I have never seen it written that you must remove the bay leaves, just that most recipes say to do so. That being said I leave them in and puree them along with the other veggies and have never noticed a bitter taste. To the person who said they never saw where to seed the tomatoes, part of coring them is removing the seeds and watery mash that is inside the tomato and the green spot where the stem attaches to it. Simply cut tomato in half and run your thumbs down the middle of the tomato taking the fiber center and seeds with it. :-) Do this and your soup wont be bitter, it was the seeds and not bay leaves that made it bitter. Anyway, do these things and prepare as written and volia, wonderful soup!

I am a total Foody and organic gourmet cook...This is the absolute BEST soup.  The carmelization of the onions, tomatoes and garlic makes this blended with the chicken broth and bay leaf mixture is TO DIE FOR!  I even canned this and gave them away as gifts...Thanks Tyler!!

This is absolutely the BEST SOUP recipe EVER! My family loves it.

This is very tasty.  Simple ingredients prepared so they have lots of nice flavor.  This is a great thing to make on a winter or fall weekend.  I paired it most recently with homemade mac &amp; cheese for a comfort food meal.

wow, this is yummy!  A bunch of tomatoes ripened at once in the garden, and rather than give them away, I decided to try this soup.  So glad I did!  I took the extra step of dipping each tomato in boiling water to remove the skin and roasted everything per the directions.  I ran everything through my food processor but not the strainer.  I actually enjoyed the little crunch of eating the tomato seeds.  Also, I did not add any cream.   I froze 4 quarts of this amazing soup, and I will be crying when I finish the last container.

Many times I'll try a recipe and think it's really good, but I like to confirm it by getting someone else's opinion.  I made this for dinner last night for my husband, who loves tomato basil soup, and after the first taste he immediately said it was the best soup he's ever had in his life and wants me to make him this soup every night for dinner from now on.  Well, that gave me my answer that this recipe was a hit.  I've made other tomato basil soup recipes, but this one is the best.  I love that there are no canned tomatoes in this and so I was able to find all four different tomatoes at my organic market.  I didn't add any extra broth and cut the cream down to just over 1/4 cup.  I wanted a little richness to the soup, but felt 3/4 was a little much and would possibly dilute the wonderful tomato flavor.  It definitely needed salt and the basil was a must.  I whipped it all together in a food processor as I don't like any chunks in my pureed soups.  One thing I'd like to mention is that this made my oven a complete mess.  The olive oil splashed everywhere from the high temp of roasting the vegetables.  I roasted these for 35 minutes on 400 degrees as 450 was making my oil smoke.  Prepare to clean your oven the next day!

Amazing! I made several big batches of this soup last summer when my garden was overflowing with tomatoes. I froze about half-a-dozen quarts of this soup to enjoy through the winter. I'm disappointed today because we just enjoyed the last quart, and fresh tomato season is still a long way off! This will be my go-to for tomato season -- using up all the ripe tomatoes that we can't consume while they're fresh. I decided to do the quick-boil method of removing the tomato skins first. It added a step, but the finished product was so much smoother. Also, the cream isn't absolutely necessary, or you could add just a splash.

This is my favorite roasted tomato recipe EVER. When I have extra veggies such as carrots and/or mushrooms, I also add them to the baking dish. I also omit the butter, not necessary in my opinion, and if I have cream, I'll add it, but really not necessary. Delicious recipe, I always enjoy the soup most the next day. 

Make this! It was great! My hubby loved it...as did I....flavorful tomato soup that actually tastes like tomato. So easy. 

This recipe is amazing!  Lumen777  the tomatoes are roasted at 450.  I have also added cheddar cheese at the end making a roasted tomato cheddar soup which has become a staple in my house!  

Dirty Rice with Smoked Sausage

white rice

chicken stock, divided

vegetable oil

pork

onion,

celery,

green bell pepper, chopped

cayenne

parsley leaves

salt and black pepper

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Make sure you watch the video first. You cook the rice in four cups of chicken stock in it's own pan.

Tasted like a spicy jambalaya even though you only use 1/4 tsp of cayenne but it still made my nose run. It was really good but honestly 1 cup of rice would have been enough. If your having 2 cups of rice I would suggest adding either chicken breast or shrimp. 

Made this as written except for using smoked turkey sausage instead of pork and it turned out okay, but not great.  We like a bit of spice, but the flavor was lacking depth with only cayenne.  Might try this again adding smoked paprika and some more seasonings because it was such an easy weeknight meal. 

Fantastic! I was backed into a corner for dinner and all I had was chicken sausage but we already had pasta this week so I turned to this recipe. Simple, fast, and uses ingredients I always have on hand so it was perfect! I read the reviews about the spicyness of the cayenne pepper and decided to substitute Emeril's Essence seasoning instead. Husband does not do well with spice so I knew that 1/2 tsp of that seasoning would provide a well balanced flavor with a hint of spice. Turns out I was right and he loved it so much! 

Just made this for dinner along with some sweet honey cornbread muffins! It was a family hit! Quick, Easy, Cheap &amp; Delicious!the only additions I used was cajun seasonings &amp; garlic powder!

I make this every year for Mardi Gras dinner. I use Turkey Smoked sausage and it comes out delicious!  It isn't "authentic" dirty rice but that is fine with me as I don't care for traditional dirty rice anyway. A  King cake for dessert and it's almost like being on Bourbon Street lol

Where is the recipe for Dirty Rice? Because this is definitely NOT Dirty Rice! Sad...

Easy to make and great if you like spice, my family loved it!

Printed this in 2009 and didn't make it until today; thank goodness the recipe has been corrected. We loved this. Left out the cayenne for our first attempt (we're wimps with spicy food). We added about a cup of black beans; they add fiber, texture, and visual interest. We used basmati brown rice (Alton Brown's baked rice recipe). The quality and flavor of smoked sausage is a major factor. This is a keeper!

Made this last night using South Caroline grown rice and it was amazing! Had Andouiile sausage on hand (and did use a bit more that the recipe calls for) and had to substitute carrot for green pepper cause that's what we had. I usually will add on portion amount of veggies because my son eats so much but it did not hurt the recipe at all. My son and I nearly demolished the entire dish, only a modest portion survived our feeding frenzy. Definitely a keeper and so easy my son said he will make it next time!

https://www.foodnetwork.com/videos/dirty-rice-0136027

Watch them clean their plates when you serve them the Neelys' Dirty Rice.

Dirty Rice

Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.

Sausage, Peppers and Onions

sweet Italian turkey sausage

red bell peppers, sliced

oregano

basil leaves

garlic cloves, chopped

Marsala wine

red pepper flakes, optional

Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Seems like I'm the only one who is clueless enough to have to ask, but is it Sweet Marsala wine or Dry Marsala wine? In other recipes I've made, that has made a pretty significant difference in the taste.

I get raves for this recipe, but have made some minor adjustments, some not mentioned here. Salt is an issue--I use pork sausage and I find there’s plenty there. Wait till you add the sausage before thinking of salt. Some people commented about too much oregano, garlic, and/or basil. If using turkey sausage, it adds flavor; if  using pork you could ease up and not lose flavor. The onions and peppers take much longer than 5 minutes to brown. Don’t slice them too thin or they’ll disintegrate by cooking’s end. Consider making a double batch: Double sausage, onions, and peppers, but NOT the oil. Also, be careful with paste or might overpower other flavors. I don’t double garlic; I adjust to 6 or fewer depending on size. Don’t double the wine, it will overpower too and leave a “back taste.” Compensate with stock, water, or hold back diced tomato liquid and use accordingly. Great recipe overall!

Excellent recipe and quick to prepare. Used roasted tomatoes from the garden. Definitely will do this again.

This is a go to recipe for me. I make it with Italian sausage (hot and mild). I have made it with both Marsala wine and red wine if I don’t have marsala. I’ve added mushrooms too it a couple times too. 

I've never been much of a fan of sausage, peppers and onions in general but make it for my Italian husband every now and then.  THIS is a terrific recipe!  We both loved it!  It's great on its own with some nice crusty bread to sop up the sauce or on some fresh crusty sub rolls.  Note the emphasis on crusty - it has to be a sturdy bread to stand up to the dish either way.  It would also be awesome on some linguine or even penne.  This is how I'm going to make sausage, peppers and onions from now on!  Molto Delizioso!!

This is one of those recipes you start to miss and crave if you haven’t made it in a while. I follow it to the letter, and it comes out great each time. I have even used Tofurky’s vegetarian Italian sausages before to make a meat-free version, and it is still a hit. 

The biggest tip I have is use the good wine. I once made it with the cheap cooking wine because I didn’t want to go to the liquor store, and it made a big difference in the quality of the dish. Go ahead and use the good stuff. It is worth it!

I just recently tried this recipe after having used a recipe handed down from my grandmother, for years.   Wow!  Giada's recipe has now replaced it! All of the wonderful flavors combined with the marsala wine make for a scrumptious dish.  I did use pork sausage and yellow, red and green peppers adding a little more than what the recipe called for.  I put this over rice and it was a hit!  Next time I might put this dish over penne pasta!

Amazingly good. Used chicken broth instead of Marsala because of kids. So very delicious. Thanks to you Giada. 

Delicious! Homey, flavorful, unctuous and family favorite worthy! The only addition I made was hot Italian sausages as well as the sweet ones. It’s particularly delightful served over creamy Parmesan polenta. I think I need to make it now. Yum!

https://www.foodnetwork.com/videos/sausage-with-marsala-sauce-65755

Try a recipe from Giada for sweet Italian sausage with peppers and onions.

Sausage with Marsala Sauce

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Shepherd's Pie

russet potatoes

canola oil

carrots,

lamb

rosemary leaves

thyme leaves

corn kernels

English peas

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.

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.

So yummy!  I made the recipe exactly as written but I did substitute ground turkey for the lamb...oh, and instead of corn I used Lima beans....and instead of peas I used broccoli....and added mushrooms..but basically the exact recipe.  And as recommended by others I doubled the salt, pepper and worcheshire.  Best Sheppard’s pie ever!  Oh yeah, and I also added a can of cream of chicken soup, white wine and a bit of cayenne pepper.  Thanks Alton for a great recipe!!  By now I hope you realize that I am joking!  I truly did make this recipe EXACTLY as written and it’s was delicious!

WARNING: Eating this can cause bloating, drowsiness, and aggressiveness. It is so delicious, you may eat up to 3 (or 4) servings. Two people may come close to eating it within a single day and they may even fight over leftovers. Further symptoms include immediate thoughts of acquiring more ingredients to cook this again the following day, leading to a life of depleted funds and expanding waistlines. Proceed with caution.

Great recipe! Just one piece of advice ... Go with 90% lean meat, or drain/skim the excess fat after cooking the meat. I thought the flour would absorb it in my 85% lean ground beef, but it was far too greasy by the time it made it to the plate. Otherwise, I'd make it again, no hesitation. My picky three year old ate it too!

I've made this several times and it turns out great every time. Sometimes I measure - sometimes I don't. Sometimes I use lamb - sometimes I use ground meat, or even ground chicken. I've used fresh hetbs - and bottled. I prefer fresh, but it is still great with bottled. My son is sensitive to dairy so I now mash my potatoes with roasted garlic, olive oil, chicken broth and a little soy milk. Even with these alterations it is still delicious! I usually make it in bulk and store unbaked shepherd's pie in the freezer for another night.  Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html#communityReviews?oc=linkback

Outstanding but not enough potato if we follow the recipe. We should go for 2lbs instead of 1.5.

I've made this twice now but I used ground turkey due to chronic pancreatitis and lamb is bad for me. Both times it was amazing and my family gobbled it up! Great recipe Alton! And before anyone comments on my review that I didn't make "shepherd's" pie, I know that and I don't care. I used what was best for my health and otherwise followed the recipe exactly.

I make shepherd’s pie when I have leftover mashed potatoes. The filling from this recipe is my go-to source. Over the years I’ve tweaked it to our tastes: I use ground beef, a whole can of tomato paste, and extra Worcestershire sauce.  Yummo!

There are many comments that this recipe is just missing something - and I know what it is.  Just add 2 pints of Guinness beer - add one to the recipe, and enjoy one yourself.  I just made a double portion (to send over some to the neighbors).  And it came out perfect.  (When doubling ingredients, don’t forget to double the # of pints needed).  You’re welcome.

After botching my last attempt at a food network recipe and attempting sodium poisoning on my family, I redeemed myself with this Shepherd's Pie recipe.   Everyone loved it.

Whole family LOVED it. I also used beef instead of lamb and instead of broth added saved rib drippings from an earlier meal. Sooooo flavourful 

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