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Irish Shepherd's Pie

Irish Shepherd's Pie

  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
Chef John

Chef John

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  3. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  4. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  5. Remove lamb mixture from heat and stir in peas and carrots until combined.
  6. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  7. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  8. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  9. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  10. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  11. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
  12. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tami Turcotte
63

Tami Turcotte

3/12/2012

O I made this tonight with some provisions using hamburger, beef broth and green beans and carrots because i did not have lamb or peas.Used the directions and all other ingredients. It was fabulous and I deal with a 14 yr old critic who asked for seconds, this alone immediately put this into my favorites recipe box. Thanks John, I enjoy your light hearted humor while cooking, thank you for the flavor of food

dihyde
36

dihyde

3/16/2012

I made this last night also using ground beef and it received rave reviews at dinner. I did use beef broth for the liquid since I had to use ground beef. I thoroughly enjoyed it, which is unusual for me. Also, hubby, adult son, and teenage daughter ate it happily-no complaints from anyone! Hurray!! Chef John, I enjoyed watching you prepare it, that helps me when I am trying something for the first time.

kathleen
23

kathleen

3/16/2012

Omg de-lish. Eyeballed ingredents (as we irish do) and it came out perfect. Dubliner cheese works really well w the potatoes. Perfect alternative for those who dont like corned beef.

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