Step into the cozy warmth of Irish tradition with our guide to crafting the perfect Shepherd’s Pie. This hearty dish has been a staple of Irish home cooking for generations, bringing together simple ingredients in a comforting medley of flavors and textures.
Shepherd’s Pie holds a special place in Irish culinary heritage, with roots tracing back to humble origins. Originally devised as a thrifty way to use up leftover meat and vegetables, this dish embodies the spirit of resourcefulness and creativity in the kitchen. Over time, it has evolved into a cherished comfort food, loved for its hearty goodness and soul-warming qualities.
Ingredients
Tools
Toppings
- 2 lb. russet potatoes
- 2 tsp salt
- 4 tbsp butter
- 1 cup milk
- Dollop of sour cream
- Salt and Pepper to taste
- Fresh parsley for garnish – chopped
Filling
- 1 tbsp butter
- 1 lb ground lamb or ground beef
- 1 tsp salt
- ¾ tsp black pepper
- 1 onion chopped white or yellow (I prefer white)
- 4 cloves of garlic minced.
- 1 ½ tbsp fresh thyme chopped.
- 1 ½ tbsp fresh rosemary chopped.
- 2 tbsp tomato paste
- 2 tbsp flour (I use whole wheat typically but All-purpose does the trick too)
- 2 cups beef broth (I try to get low-sodium or sodium-free)
- 1 tbsp Worcestershire sauce (again, low sodium if I can)
- 1 cup carrots
- 1 cup peas
- ½ cup corn or increase peas and carrots and omit corn
Instructions
Peel and cut potatoes into 1-1.5 inches pieces. Add potatoes to the pot and cover with water. Add 2 tsp of salt to the water and bring to a boil. Let simmer for about 10 minutes or until you can poke a fork through. Drain and let sit in a large bowl to cool for a few minutes.
While the potatoes are cooking prep the ingredients for your filling. Peel and chop the onion, mince the garlic, and chop the herbs. If you are using fresh carrots, be sure to chop them into pieces similar to peas.
Preheat your oven to 400° F.
Once the potatoes are cool, add 3 tbsp of butter, half the milk, and the sour cream. Begin to mash together using a hand masher. You can use a mixer for this step to save time. Add the remaining milk a little at a time until the mixture is loose but not runny. The potatoes will thicken and crust over when they bake.
Heat cast iron skillet on medium heat. Melt the remaining 1 tbsp of butter in a skillet. Add ground meat or lamb and cook, breaking it into smaller chunks as you go for about 10 minutes or until you no pink remains. You may season with salt and pepper if you desire. Add onion and garlic into the skillet and continue to cook for another 5 minutes. Add the fresh thyme and rosemary and cook until fragrant.
If you notice a ton of grease, you may want to drain most of it off. Leaving too much will make the pie mushy. Stir in the tomato paste. It will start to turn a darker shade this is normal. At this point, you will stir in the flour and continue to cook for another minute or so stirring constantly.
Take ¾ cup of beef broth and add to the skillet scraping the bits stuck to the bottom with the wooden spoon. Simmer for about 3 minutes. Add the remaining broth to the pan and simmer for an additional 3-4 minutes. The liquid will have thickened and hold shape for a second when you pass the spoon through the mixture. Salt and pepper to taste if you prefer and adjust any other herbs to taste. Lastly, stir in the peas, carrots and or corn.
Time to top off and place in the oven! Spoon the mashed potatoes over the mixture and spread evenly. Using the back of the spoon to spread makes for short work and less mess. Melt 1 tbsp of butter and pour over the top of the potatoes.
Place in oven and bake for 15-20 minutes. The filling should be bubbly around the edges and the top of the potatoes should be a nice lightly toasted brown. You can pop the skillet under the broil for a minute or two if you need some additional help browning the potatoes. Let your shepherd’s pie rest for about 10 minutes. Garnish with parsley and serve!
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