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Shepherds Pie

An Irish staple of tender lamb with lots of veggies in a rich sauce blanketed with creamy mashed potatoes. Total comfort food.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Irish
Servings: 8

Ingredients

Lamb Filling

  • 16 ounces of ground lamb
  • olive oil
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, finely minced
  • 2 teaspoons of dried herbs (an Italian blend or your favorite)
  • 2 tablespoons of tomato paste
  • 1 tablespoon of worcestershire sauce
  • 1 tablespoon of balsamic vinegar
  • 3 tablespoons of all purpose flour
  • 1 1/2 cups of stock (beef, chicken or vegetable)
  • 12 ounces of frozen peas and carrots
  • 8 ounces of sweet corn, drained
  • 1/3 cup of fresh parsley, finely chopped

Mashed Potato Layer

  • 2 large russet potatoes, peeled and cubed
  • 6 tablespoons of butter
  • 2 cloves of garlic, finely minced
  • 1/3 cup of heavy cream
  • salt and black pepper

Instructions

  • Preheat your oven to 400 degrees
  • Place a large skillet over medium heat and add a splash of olive oil and 16 ounces of ground lamb. Break the lamb up into small pieces, season with salt and pepper and cook until browned and cooked through 
  • Transfer the lamb onto a plate and set aside for now
  • Add a diced yellow onion into the skillet and cook for about 5 minutes or until the onion begins to soften
  • Add 2 cloves of garlic and cook for about 60 seconds while stirring consistently 
  • Add 2 teaspoons of dried herbs, 2 tablespoons of tomato paste, 1 tablespoon of worcestershire sauce, 1 tablespoon of balsamic vinegar, 3 tablespoons of all purpose flour and a big pinch of salt and black pepper into the skillet and mix until combined 
  • Add 1 1/2 cups of broth and stir until combined
  • Add 12 ounces of frozen peas and carrots, 8 ounces of drained sweet corn, 1/3 cup of finely chopped fresh parsley and the browned lamb and mix until everything is evenly distributed. Set aside for now. 
  • Place the peeled and cubed potatoes into a large pot of water over high heat. Boil for about 15 minutes or until fork tender and then drain. 
  • Return the pot to the stove, reduce the heat to medium and add 6 tablespoons of butter and 2 cloves of minced garlic. Cook for about 60 seconds or until the butter is fully melted and the garlic becomes fragrant. 
  • Add the drained potatoes along with 1/3 cup of heavy cream and a large pinch of salt and black pepper. Mash until smooth and add additional salt if necessary. 
  • Cover the lamb mixture with a thick layer of the mashed potatoes
  • Bake uncovered at 400 degrees for about 20 minutes or until the filling is bubbling and the potatoes are lightly golden at the edges
  • Enjoy with greens and crusty bread