Shepherd’s Pie

A savory meat filling of lamb and beef is topped with seasoned mashed potatoes and baked.

Course Beef, Lamb

Cuisine Irish

Keyword beef, irish, lamb, pie, shepherds pie, st patricks day

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 703kcal

Author Barb

Ingredients

For the Filling

¼ cup unsalted butter
1 pound ground lamb or use 1/2 lamb and 1/2 ground beef or all ground beef
1 cup onion chopped
2 garlic cloves minced
4 ounces mushrooms sliced
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 bay leaf
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 teaspoon paprika
1 ¼ cups beef stock
4 tablespoon Worcestershire sauce
¼ cup dark beer

For the Mashed Potatoes

1 pound potatoes quartered (I used Yukon Gold and did not peel them)
⅛ teaspoon ground nutmeg
½ cup half and half
½ cup white cheddar grated (I used Kerrygold Aged White Cheddar)

Instructions

To Make the Meat Filling

Lightly grease 4 individual soup bowls or one 6-cup baking dish and set aside.
Melt 2 tablespoons butter in a large saute pan over medium high heat.
Crumble the beef and lamb and saute until it starts to turn brown.
Add the onion, minced garlic, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes.
Add the sliced mushrooms and bay leaf, and cook, stirring, until their liquid is almost all absorbed, about 4 minutes.
Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.

To Prepare the Potatoes

Place the potatoes in a medium pot and cover with salted water. Bring to a boil and cook until tender, 10-15 minutes until easily pierced with a fork.
Drain in a colander and return to the pot.
Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper and nutmeg, and mash to incorporate.
Add the half and half and cheddar cheese and mix well. Remove from heat.

To Assemble

Turn off heat on meat filling and remove the bay leaf. Spoon into the prepared dish(es) and top with the mashed potatoes. (I used a piping cone but you can dollop on the potatoes and just smooth with a spoon).
Bake until browned and bubbly on top, 10 to 15 minutes.
Remove from the oven and serve immediately.

Notes

Shepherd's Pie is usually made with lamb and Cottage Pie with beef but my girls and preferred a combination of both meats. Use whichever you prefer; all ground beef or all ground lamb or a combination of both. I have friends thata sub in black beans and vegetable stock if they are vegetarian.

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