Irish Shepherd’s Pie
Traditional Irish Shepherd’s Pie is a comforting dish that is typically made with ground lamb. The main distinction between Shepherd’s Pie and Cottage Pie is the type of meat used; Shepherd’s Pie uses lamb, while Cottage Pie uses beef. This recipe, while called Shepherd’s Pie, is versatile and allows you to use either ground beef or ground lamb, catering to your preference or what you have on hand.
Ingredients:
Meat Filling:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas and carrots
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 ½ - 2 lb. russet potatoes (about 2 large potatoes), peeled and cut into 1-inch cubes
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup Parmesan cheese
Instructions:
Make the Meat Filling:
1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well.
3. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
4. Add the Worcestershire sauce and garlic. Stir to combine and cook for 1 minute.
5. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
6. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside.
7. Preheat the oven to 400°F (200°C).
Make the Potato Topping:
1. Place the potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 10-15 minutes.
2. Drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest in the pot for 1 minute to evaporate any remaining liquid.
3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
4. Add the Parmesan cheese to the potatoes and stir until well combined.
Assemble the Casserole:
1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer.
2. Spoon the mashed potatoes on top of the meat. Carefully spread them into an even layer.
3. If the baking dish looks very full, place it on a rimmed baking sheet to prevent the filling from bubbling over in your oven.
4. Bake uncovered for 25-30 minutes.**
5. Cool for 15 minutes before serving.
Enjoy this hearty and traditional dish, perfect for a comforting meal with family and friends. Whether you use lamb or beef, this Shepherd’s Pie is sure to become a beloved favorite in your kitchen.