Classic Shepherd’s Pie

Classic Shepherd’s Pie

Traditional Irish Shepherd’s Pie actually calls for ground lamb. Making Shepherd’s Pie is not difficult. But, there are a few steps to it. You have to make the meat mixture, the mashed potatoes, assemble the casserole, and bake it. This is totally worth it! Ground lamb and vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked until golden perfection.

Classic Shepherd’s Pie

Each forkful is a celebration of the time-honored Irish tradition, a hearty and satisfying conclusion to your culinary journey. So, gather your loved ones, savor the warmth, and relish in the comforting joy that only a perfect Shepherd's Pie can deliver. Sláinte!

Ingredients

-Meat Filling:
Olive oil
2 Tbsp
Yellow onion
1 cup, chopped
Dried parsley leaves
2 tsp
Dried rosemary leaves
1 tsp
Dried thyme leaves
1 tsp
Salt
1/2 tsp
Ground black pepper
1/2 tsp
Worcestershire sauce
1 Tbsp
Garlic
2 cloves (minced)
All-purpose flour
2 Tbsp
Tomato paste
2 Tbsp
Beef broth
1 cup
Frozen mixed peas and carrots
1 cup
Frozen corn kernels
1/2 cup
-Potato Topping:
Unsalted butter
8 Tbsp (1 stick)
Milk or heavy cream
1/3 cup
Garlic powder
1/2 tsp
Salt
1/2 tsp
Ground black pepper
1/4 tsp
Parmesan cheese
1/4 cup
Potatoes
1.5 lbs

Utensils

  • Large skillet
  • Wooden spoon
  • Large pot
  • 7x11 or 9x9 inch baking dish

Instructions

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook for 5 minutes, stirring occasionally.

Add the ground lamb to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, garlic powder, salt, and pepper. Mash the potatoes and slowly pour in the milk until all the ingredients are mixed and the potatoes are smooth.

Add the parmesan cheese to the potatoes. Stir until well combined.

Pour the meat mixture into a 7x11 or 9x9 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

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