Description
This cozy and delicious Shepherd’s Pie makes a wonderful family friendly meal that’s perfect for making ahead. Creamy cheddar mashed potatoes are blanketed over a hearty and fragrant lamb filling. The best Irish comfort food!
Ingredients
Mashed Potatoes:
- 1.5 lb gold potatoes, peeled and cut into inch-sized pieces
- 2 Tbsp unsalted butter, softened
- 1/2 cup whole milk, gently warmed in the microwave
- 1/4 tsp smoked paprika
- Sea salt and black pepper, to taste
- 1/2 cup cheddar cheese, shredded
Shepherd’s Pie filling:
- Drizzle of vegetable oil (avocado, olive, etc)
- 1 lb ground lamb
- 2 medium carrots, finely chopped
- 2 medium celery stalk, finely chopped
- 1 medium sweet onion, finely chopped
- 4 oz mushrooms, finely chopped
- 2 garlic cloves, crushed and finely chopped
- 2 Tbsp all purpose flour
- 1/4 cup good quality red wine
- 1 cup beef bone broth or chicken broth
- Few sprigs fresh rosemary
- Few sprigs fresh thyme*
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Tomato paste
- 2 Tbsp ketchup
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
Instructions
Make the Mashed Potatoes:
- Place peeled, cut potatoes in a medium pot or saucepan and cover with cold water. Add a few large pinches of sea salt to the pot. Cook over high heat until water begins to boil, then cover and lower the heat to medium/low and simmer for 15 minutes, or until potatoes are very tender. While potatoes are cooking, start making the meat filling.
- Drain potatoes. Add warm milk, butter, paprika, salt, and pepper to taste. Mash with a potato masher. Mix in the cheddar cheese and keep warm until ready to assemble the pie.
Make the Filling:
- Heat a large cast iron skillet or oven safe pot over medium/high heat and drizzle some vegetable oil. Add the lamb and cook, breaking up the meat with a wooden spoon, until the meat is nicely browned, about 5-6 min. Move to a plate lined with paper towels and set aside.
- Preheat oven to 400°F. Drain some of the grease from your pan if needed, reserving enough to coat the bottom of the pan. Add chopped carrot, celery, onion, mushrooms, and a pinch of salt and pepper to the pan and cook on medium high heat, stirring often until vegetables are tender, about 7 minutes. Add garlic, stir, and cook until fragrant, about 30 seconds. Sprinkle flour over the vegetables and stir until everything is coated and no longer white, about a minute. Pour in the wine and let it sizzle and reduce for a few seconds, then add the broth.
- Transfer the meat back into the skillet and add rosemary, thyme, Worcestershire, tomato paste, ketchup, salt, and pepper. Lower the heat to low, cover, and simmer for 15 minutes. Take out the rosemary and thyme sprigs and proceed with assembling the pie.
Assembling the Shepherd’s Pie:
- If using cast iron pan/pot: Spread the mashed potatoes evenly over the meat filling.
- If using a glass or ceramic baking dish: Spread the meat mixture into an even layer in a 10 inch round glass baking dish or 12 inch oval baking dish. Spread the potatoes evenly over the meat layer.
- Using a fork or spoon, make a design in the potatoes (optional). Bake for 20-30 min or until the mixture bubbles and the potatoes are golden. Enjoy!
Notes
Before starting, I like to make sure all my ingredients are chopped and measured out. The cooking goes quickly so it’s best to have everything prepared ahead. Chopping the veggies the night before cooking also works wonderfully too!
If fresh thyme isn’t available use 1/2 tsp dry thyme. I recommend grinding it with a mortar and pestle for best flavor and texture.
This is the perfect make ahead dish. I usually prepare it in the morning and bake right before serving.
Leftover Shepherd’s Pie will keep well in the fridge for up to 4 days.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Bake
- Cuisine: Irish