Food & Cooking Recipes Ingredients Seafood Recipes Lobster Shepherd's Pies 3.0 (141) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls. Ingredients 1 ½ pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks Coarse salt and freshly ground pepper 4 ounces (1 stick) unsalted butter, plus 1 tablespoon cut into 4 pats ½ cup whole milk 2 large egg yolks 6 large leeks (about 2 ½ pounds), white and pale-green parts only, halved lengthwise and cut into ½-inch pieces, rinsed well (6 ½ cups) 2 tablespoons all-purpose flour Lobster Stock and Meat, 1 cup stock; 3 cups meat, cut into large chunks 2 tablespoons coarsely chopped fresh dill, plus sprigs with dill seeds for garnish Directions Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes. Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving. Cook's Notes This recipe can be doubled, but be sure to add three extra lobsters when you make the lobster stock and meat. Print