Irish Shepherd’s Pie
In the Gaelic home the Irish Shepherd’s Pie is a favorite. Very simple to make and can be your kids favorite meal of the week. Creamy mashed potatoes can be jazzed up with leeks or anything your heart desires. The meat is generally ground lamb, but beef does just as well. You can add any type of fresh vegetables, I like edamame rather than peas which are traditional.
Try my families other traditional Irish meals and make them a regular at your dinner table.
2-3 tbsp oil
1 large onion, chopped
2-3 carrots, chopped
1/2 cup peas or edamame beans
1 lb. ground lamb or beef
2 tbsp fresh thyme or 1 tbsp dried
3 cups good quality beef stock
2 tbsp tomato purée
2 tsp Worcestershire sauce
4 lb. potatoes, peeled and cut into 1” cubes
6 tbsp butter
1/3 cup milk
3 leeks, finely chopped
Salt and pepper to season
Heat 2 tbsp oil in a frying pan over medium heat, add the onions and carrots until slightly softened. Turn up the heat and get the pan hot in order to add the meat and thyme. Using a spoon break the meat up and allow it to brown until fully cooked.
Pour the beef stock, tomato paste and Worcestershire sauce in and stir until combined. Simmer for 45 minutes partially covered until the flavors are married together.
For the mashed potato topping, add potato chunks to cold water, enough to cover the potatoes. Place on high and bring to a boil until the potatoes are tender not mushy. When the potatoes are done drain them and add them back into the pot. Add butter and milk. Using a potato masher or potato ricer, stir until smooth and creamy. Add the leek and season with salt and pepper, stirring to combine.
Preheat oven to 350°
When the meat mixture is ready, check the seasoning and transfer to a ovenproof baking dish. Spread the mashed potatoes over the meat mixture, make a design on the potatoes, I take a knife and do a crisscross pattern. Sprinkle a light dusting of paprika on top and bake for 25 minutes until bubbly around the edges. Serve