Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.

Martha Stewart Living, July 2009


Recipe Summary

Makes 4


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

141 Ratings
  • 5 star values: 21
  • 4 star values: 20
  • 3 star values: 56
  • 2 star values: 32
  • 1 star values: 12
Rating: 5 stars
Great recipe! I have made it twice for summertime get togethers with friends. Both times it was a hit. I cooked the lobster and made the stock a day ahead. We love lobster potpies and now love lobster shepherd's pies.
Rating: Unrated
Lots of compliments. You can add some more spices and I used lime juice also.