Emerald Isle Shepherd Pie Lamb (Print Page)
A comforting Irish classic. Tender lamb and vegetables in a rich gravy, crowned with creamy mashed potatoes for a homestyle meal.
# What You Need:
→ For the Lamb Filling
01 - 2 tablespoons olive oil
02 - 1 1/2 pounds ground lamb
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
11 - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
12 - 1 cup beef or lamb broth
13 - Salt and freshly ground black pepper, to taste
→ For the Mashed Potato Topping
14 - 2 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
15 - 4 tablespoons unsalted butter
16 - 3/4 cup whole milk, warmed
17 - 1/2 cup shredded Irish cheddar cheese (optional)
18 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion, diced carrots, and diced celery; sauté for approximately 5 minutes until they begin to soften.
03 - Add the minced garlic and cook for 1 minute until fragrant. Introduce the ground lamb; cook until thoroughly browned, breaking up the meat with a spoon as it cooks. Drain any excess fat if necessary.
04 - Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 to 2 minutes, allowing the flavors to meld.
05 - Pour in the beef or lamb broth and bring the mixture to a simmer. Cook uncovered for 10 minutes, stirring occasionally, until the gravy has slightly thickened. Stir in the frozen peas just before removing the skillet from the heat.
06 - While the lamb filling simmers, place the peeled and chunked potatoes in a large pot. Cover them with cold, salted water and bring to a rolling boil. Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
07 - Drain the cooked potatoes thoroughly and return them to the pot. Add the unsalted butter and warmed whole milk. Mash until the potatoes are smooth and creamy. Season generously with salt and pepper. If desired, stir in the shredded Irish cheddar cheese.
08 - Transfer the prepared lamb mixture into a 2-quart baking dish, spreading it evenly across the bottom. Carefully spread the mashed potatoes over the lamb filling, ensuring it covers completely. Use a fork to create decorative ridges on the potato topping; this will help achieve a crispy crust during baking.
09 - Bake the shepherd's pie for 25 to 30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges. For an even crispier and more golden finish, broil for 2 to 3 minutes at the very end, watching carefully to prevent burning.
10 - Allow the pie to rest for 10 minutes before serving. This allows the filling to set and prevents it from falling apart when portioned.
# Expert Tips:
01 -
- It's the kind of dish that hugs you from the inside, perfect for chilly evenings or when you just need a culinary embrace.
- You'll find that the rich, savory lamb filling combined with the creamy, cheesy potato topping is a match made in heaven, satisfying even the pickiest eaters.
02 -
- For the best mashed potato topping, always start your potatoes in cold water; it ensures even cooking and a creamier result.
- Don't skip draining the fat from the lamb; it keeps the pie from being greasy and allows the rich flavors of the gravy to shine.
03 -
- To achieve that perfect golden, crispy potato topping, use a fork to create ridges and don't be shy about giving it a quick broil at the end.
- Using fresh herbs truly makes a difference here; their vibrant flavors infuse the lamb filling with an unparalleled aroma and taste.