This Irish Shepherd’s Pie recipe features a savory meat base topped with creamy mashed potatoes, but we add a secret ingredient for an unexpected depth of flavor. Follow Amelia’s planning and Jacob’s artistry for a perfect dinner project.
Author:Amelia Carmichael
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:75 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:British/Irish
Diet:None
Ingredients
Scale
2 lbs ground lamb or beef
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
1 cup beef broth
1/2 cup red wine (Optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup frozen peas
2 lbs potatoes, peeled and quartered
4 tablespoons butter
1/2 cup milk or cream
1/4 cup grated Parmesan cheese
1 egg yolk (The Surprise Ingredient)
Salt and pepper to taste
Instructions
Boil potatoes until tender. Mash them with butter, milk, salt, and pepper.
Stir the egg yolk and Parmesan cheese into the mashed potatoes. Set aside. This is your topping.
In a large oven-safe skillet, brown the ground meat. Drain excess fat.
Add the onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute.
Pour in the beef broth and red wine (if using). Add the Worcestershire sauce. Bring to a simmer.
Cook until the liquid reduces slightly, about 10 minutes. Stir in the frozen peas.
Preheat your oven to 375°F (190°C).
Spread the mashed potato mixture evenly over the meat filling. You can create peaks with a fork for texture.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Let the pie rest for 10 minutes before serving.
Notes
Jacob suggests using a mix of lamb and beef for the best flavor.
For an even richer topping, substitute half the milk with heavy cream.
The egg yolk in the topping gives it a beautiful golden color and extra richness.
This recipe works well as a project for you and your partner to complete together.