Irish shepherd's pie is a warm, comforting meal that is perfect for a blustery evening. The Irish originally developed shepherd's pie as a way to keep leftover lamb and vegetables from going to waste. Although Irish shepherd's pie contains many vegetables, the lamb and butter combine to make it a richer, fattier dish. As a result, shepherd's pie isn't a meal that should be part of your weekly rotation, but it is the perfect meal for a cold winter day or a special occasion.
Step 1
Make the topping first. Fill a large stockpot with lightly salted water and bring it to boiling over high heat. Cook the potatoes for 15 to 20 minutes or until they are fork-tender. Drain the potatoes and place them in a saucepan. Add the milk and butter and whip them until they are creamy. Add salt and pepper to taste. Remove the saucepan from the heat and set them aside.
Step 2
Pour the oil into a skillet and heat it on high. Cook the lamb for 10 minutes, or until it is brown all the way through. Add the onion and sauté for five more minutes or until the onion is translucent. Add the carrots, parsley and thyme and cook for three more minutes. Add the flour and stir to coat the meat and vegetables.
Step 3
Add the beef stock, reduce the heat to medium-low and simmer for 20 to 25 minutes or until the broth is thickened.
Step 4
Preheat the oven to 425 degrees F. Pour the meat mixture into a large baking dish or a deep pie dish made for large pot pies. Spread or pipe the mashed potatoes over the meat mixture with a piping bag. Sprinkle the cheddar cheese on top. Bake the pie for 10 to 12 minutes, or the pie is hot.
Step 5
Remove the pie and preheat the broiler. Broil the pie on the top rack for one to two minutes until the cheese and potato mixture is browned.
Things You'll Need
- 2 lbs. russet potatoes, peeled and cut into 2 inch pieces
- 1/2 cup milk
- 2 tbsp. butter,
- Salt
- Pepper
- 1 tbsp. canola oil
- 1 lb. lean ground lamb
- 1 large yellow onion, chopped
- 2 carrots peeled and chopped
- 2 tbsp. minced parsley
- 1 tsp. thyme
- 1 tbsp. all purpose-flour
- 1 1/4 cup beef broth
- 3 tbsp. cheddar cheese, preferably Irish cheddar
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