Pub-Style Shepherd’s Pie Recipe

Bring the Irish Pub into your kitchen this St. Patrick’s Day with our hearty shepherd’s pie recipe.

This deliciously savory dish combines rich lamb with a thick herbed tomato sauce and creamy mashed potatoes. After being perfectly crisped on top in the oven, you could feed a small party or enjoy the leftovers all for yourself, since there will be plenty to go around,.

 

Ingredients for the filling:

1 lb. ground lamb (or beef if preferred)

1 yellow onion

2 tbsp minced garlic

2 tbsp dried parsley

½ tbsp dried rosemary

1/2 tbsp dried thyme

1 tsp salt (or to taste)

½ tsp ground black pepper (or to taste)

1 tbsp olive oil

1 tbsp Worcestershire sauce

2 tbsp all-purpose flour

2 tbsp tomato paste

1 cup beef broth

1 cup frozen peas

2 medium carrots

 

Ingredients for the topping:

2 lbs. gold potatoes

2 tbsp salt, divided

4 tbsp butter

¾ cup milk

1 egg

 

Instructions:

First, get started on your mashed potatoes. 

Pour 4 cups of water into a large pot and add one tablespoon of salt. Bring it to a boil. 

While your water is beginning to boil, wash and dry your potatoes. Peel them and chop them into large pieces. Once the water is boiling, add your potatoes. 

Next, you can move on to your filling and prepare your vegetables.

Chop your onion and mince your garlic. Wash and peel your carrot, and chop it into small pieces. 

Add your olive oil to a cast iron skillet (or regular skillet). 

On medium-high heat, cook your onions and carrots. Sauté the onions until they start getting a little color, about 2 minutes. 

Add your garlic and cook until fragrant, about another 3 minutes. 

Crumble in your ground lamb and break it apart as it it’s cooking, and stir to keep it from getting too brown on one side. 

Once the lamb has gotten a little color on it, add your dried parsley, dried rosemary, dried thyme, salt and black pepper to the skillet. Stir for another 3 minutes or so. 

Once your herbs are fragrant, add the tomato paste, beef broth, and cup of frozen peas. Stir until combined. 

Add your all-purpose flour and stir until it’s incorporated. Simmer for 10 minutes, until it thickens. 

Preheat your oven to 400°F. 

Your potatoes should be done boiling by this point, so you may set your skillet aside while you make your mashed potatoes. 

Drain your potatoes, then pop them back into your pot on the stove for a minute or two. This will dry off any excess water. 

Add your butter, milk, and salt to the potatoes.

Mash your potatoes until they are smooth and you see no remaining chunks. This will take some time and arm power, but it will be worth the effort. 

Once your potatoes are smooth, crack your egg into a separate bowl or cup. Whisk it together, then add it into the potatoes. Stir until combined. 

Spoon your mashed potatoes on top of your meat filling in your cast iron skillet. If you’re not using cast iron, I recommend you transfer your meat filling into an oven-safe casserole dish that’s at least 8 inches by 8 inches. 

Make sure your potatoes are spread in an even layer, then rough them up on top in a pattern of your choosing. This will help the top crisp up in the oven. 

Transfer your shepherd’s pie into the oven and bake uncovered for 25 minutes. Broil it for 5 to crisp up the top if you’d like it to have a little more color. 

Allow it to cool and serve. This Shepherd’s Pie will keep for up to a week in the refrigerator if covered properly. 

 

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