Irish Shepherd's Pie
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Irish Shepherd's Pie
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Adapted from Joy of Cooking, I'm excited to share a truly Irish recipe that is perfect for St. Patrick's Day. This Shepherd's Pie is filled with ground lamb, but you can sub for ground beef to make it Cottage Pie. This was a hit with the whole family!
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Ingredients
For the potatoes:
- 1 1/2 pounds potatoes such as Yukon Gold or Russet
- 1 1/2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt
For the filling:
- 1/2 onion
- 1 stalk celery
- 1 carrot peeled
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pound ground lamb (or ground beef which according to Joy of Cooking, makes this "Cottage Pie")
- 2 tablespoons whole-wheat flour
- 1 cup beef broth or vegetable broth
- 1 sprig rosemary
- 2 sprigs thyme
- 1/2 teaspoon salt
- pepper to taste (just a little)
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Instructions
- Set a pot of water over high heat and cut the potatoes into 1 to 2" sized pieces (keep the peel on). Boil until tender when pierced with a fork, about 16 to 18 minutes. Once done, drain the potatoes and blend (with an electric mixer or potato masher) along with the butter, milk and salt. Set aside.
- Meanwhile, preheat the oven to 400 degrees F and start chopping the veggies. Dice the onion, celery and carrot and mince the garlic. Heat the olive oil in a medium sized sauté pan over medium heat and add the veggies and garlic to the pan. Cook until softened but not brown, about 2 to 3 minutes.
- Add the ground meat to the pan, breaking it up with a spatula, and cook until the meat is brown all the way through (about 5 minutes). Drain off the excess fat and discard. I find that making a tiny crack with the lid of the pan is the easiest way to pour off fat.
- Keeping the heat on medium, sprinkle the meat and veggie mixture with the flour. Once it's absorbed add the broth, rosemary, thyme, salt and pepper to the pan. Cook while stirring occasionally for a few more minutes until the broth thickens.
- Pour the meat mixture into the bottom of an 8" or 9" square, round or oval casserole dish. Carefully add the mashed potatoes on top. I find it easiest to add dollops all around the pan before attempting to spread it out. Then the key is to make "peaks" in the potatoes with a rubber spatula so it will brown nicely in the oven (I did this by making indentions with the spatula so the peaks would naturally form around it). Bake until the peaks are golden brown, about 20 to 25 minutes. Serve warm and enjoy!
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Irish Shepherd's Pie Amount Per Serving Calories 530 Calories from Fat 315 % Daily Value* Fat 35g54%Saturated Fat 15g94%Cholesterol 96mg32%Sodium 1243mg54%Potassium 1102mg31%Carbohydrates 28g9%Fiber 6g25%Sugar 2g2%Protein 25g50% Vitamin A 2770IU55%Vitamin C 22.4mg27%Calcium 114mg11%Iron 8.1mg45% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 530
- Calories from Fat 315
- % Daily Value*
- Fat 35g
- 54%
- Saturated Fat 15g
- 94%
- Cholesterol 96mg
- 32%
- Sodium 1243mg
- 54%
- Potassium 1102mg
- 31%
- Carbohydrates 28g
- 9%
- Fiber 6g
- 25%
- Sugar 2g
- 2%
- Protein 25g
- 50%
- Vitamin A 2770IU
- 55%
- Vitamin C 22.4mg
- 27%
- Calcium 114mg
- 11%
- Iron 8.1mg
- 45%
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