Shepherd’s Pie – Recipe! Image 1
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Shepherd’s Pie – Recipe!

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Saint Patrick’s Day is this Friday, and if you are looking for ways to cook Corned Beef, or maybe use up the leftovers the next day, I have a few terrific recipes here on my blog.  Also, if you are really going traditional for the holiday, I have a nice Soda Bread recipe too.  However, if you are one of those who aren’t such a fan of corned beef – a good Shepherd’s Pie is always a nice idea.

Shepherd’s Pie is a casserole with a ground meat, fluffy mashed potatoes and baked until lightly browned – Irish comfort food.  It’s not difficult to prepare, you can whip up potatoes while your meat cools, before layering both into a casserole dish.  A traditional Shepherd’s Pie is made with ground lamb, but beef is often used as well.

I think you’ll be pleased with  a rustic pie for dinner, rather than Corned Beef.  The flavors are savory with delightful contrasting textures — it will certainly appeal to most of you.  Maybe an Irish jig after dinner?

Shepherd’s Pie – Recipe! Image 2


Meat Filling

1 onion, diced

2 cloves garlic, minced

1 pound ground lamb, or beef

2 teaspoons dried thyme

2 teaspoons onion powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoon tomato paste

1 cup beef broth

Potato Topping

5 medium potatoes, peeled and cut in half

3 tablespoons butter

1/4 cup half & half

1/4 cup heavy cream

salt & pepper

olive oil

fresh parsley, optional

(Serves 6)

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To Prepare:

  1. Place potatoes in a pot and fill with cold water.  Place over medium-high heat and add 1 tablespoon salt, boil until fork tender, about 18-20 minutes.
  2. While potatoes are cooking, add 2 teaspoons olive oil to skillet and place over medium heat.  Add onion and garlic and sauté, for 3 minutes.  Add lamb, breaking apart with spoon while stirring.  Cook lamb for 5 minutes, or until mostly cooked through, and add thyme, onion powder, salt and black pepper, stir.  Add flour and tomato paste and stir to incorporate into meat.
  3. Add broth and stir, simmer for 3 minutes.  Remove skillet from heat.  Preheat oven to 350 degrees.
  4. Drain potatoes and add butter, half & half and cream to pot, mash until smooth.  Add a teaspoon of salt and 1/4 teaspoon black pepper, stir.
  5. In a casserole dish rubbed with oil, add meat mixture and top with mashed potatoes, smooth out on top.  Bake in oven for 30 minutes, then broil for 5 minutes, just until top is slightly browned.  Let rest for 6 minutes before serving.  Sprinkle with parsley, if using.  Enjoy!


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