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Irish shepherds pie

Melissa Cormier
Melissa Cormier

Shepherds pie is a savory comfort food classic that will put a smile on your guests, especially if they are Irish.

1-tablespoon butter

1 onion diced 

2 pounds of lean ground lamb or beef 

1/3-cup flour 

2 teaspoons fresh rosemary, chopped 1 teaspoon paprika

3 cloves fresh garlic minced

2 cups of beef broth 

1 cup peas 

1 cup diced fresh carrots 

7-8 potatoes, peeled and halved 

1 tablespoon of butter

1/4-cup cream cheese 

2 cups old cheddar, shredded 

1 egg yolk

2 tbsp milk 

 

Preheat oven to 375°. Add butter to a Dutch oven or a large pot on medium heat. Stir in the onion and ground beef or lamb. Brown the meat for about 10 minutes. Stir in flour Mix in the rosemary paprika and garlic. Cook for about 3 minutes. Stir in the beef broth. And bring mixture to a simmer. Stir and cook until thick. Stir in the peas and carrots. Cook for about 10 minutes. Remove from heat. Spread lamb mixture into the bottom of a baking dish. Place potatoes in a large pot of salt water. Bring to a boil then reduce heat to medium and cook until potatoes are tender. Drain well and return potatoes to the pot. Add the butter cream cheese and all cheddar cheese into the potatoes. Until combined and potatoes are smooth. Season with salt and pepper to taste. Whisk egg yolk and milk and a small bowl. Stir into the mashed potatoes. Spread the mashed potatoes evenly over the lamb mixture in the baking dish. Bake in the oven until golden brown and sauce is bubbling around the edges about 35 minutes.

 

 

1-tablespoon butter

1 onion diced 

2 pounds of lean ground lamb or beef 

1/3-cup flour 

2 teaspoons fresh rosemary, chopped 1 teaspoon paprika

3 cloves fresh garlic minced

2 cups of beef broth 

1 cup peas 

1 cup diced fresh carrots 

7-8 potatoes, peeled and halved 

1 tablespoon of butter

1/4-cup cream cheese 

2 cups old cheddar, shredded 

1 egg yolk

2 tbsp milk 

 

Preheat oven to 375°. Add butter to a Dutch oven or a large pot on medium heat. Stir in the onion and ground beef or lamb. Brown the meat for about 10 minutes. Stir in flour Mix in the rosemary paprika and garlic. Cook for about 3 minutes. Stir in the beef broth. And bring mixture to a simmer. Stir and cook until thick. Stir in the peas and carrots. Cook for about 10 minutes. Remove from heat. Spread lamb mixture into the bottom of a baking dish. Place potatoes in a large pot of salt water. Bring to a boil then reduce heat to medium and cook until potatoes are tender. Drain well and return potatoes to the pot. Add the butter cream cheese and all cheddar cheese into the potatoes. Until combined and potatoes are smooth. Season with salt and pepper to taste. Whisk egg yolk and milk and a small bowl. Stir into the mashed potatoes. Spread the mashed potatoes evenly over the lamb mixture in the baking dish. Bake in the oven until golden brown and sauce is bubbling around the edges about 35 minutes.

 

 

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