Emerald Isle Shepherd Pie Lamb (Print View)
Enjoy a hearty Irish classic. Tender lamb, rich gravy, and garden vegetables topped with smooth, creamy potatoes. Pure comfort.
# What You'll Need:
→ For the Lamb Filling
01 - 2 tablespoons olive oil
02 - 1 ½ pounds ground lamb
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
11 - 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
12 - 1 cup beef or lamb broth
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ For the Mashed Potato Topping
15 - 2 ½ pounds Yukon Gold potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ¾ cup whole milk, warmed
18 - ½ cup shredded Irish cheddar cheese (optional)
19 - Salt, to taste
20 - Freshly ground black pepper, to taste
# How to Make:
01 - Preheat your oven to 400°F.
02 - In a large skillet over medium heat, warm the olive oil. Add the chopped onion, diced carrots, and celery; sauté for 5 minutes until they have softened.
03 - Add the minced garlic and cook for 1 minute more. Introduce the ground lamb to the skillet; cook until it is thoroughly browned, breaking up the meat with a spoon as it cooks. If necessary, drain any excess fat.
04 - Stir in the tomato paste, Worcestershire sauce, fresh or dried thyme, fresh or dried rosemary, salt, and pepper. Continue to cook for 1-2 minutes, allowing the flavors to meld.
05 - Pour in the beef or lamb broth and bring the mixture to a simmer. Allow it to simmer uncovered for 10 minutes, stirring occasionally, until the gravy has visibly thickened. Finally, stir in the frozen peas and then remove the skillet from the heat.
06 - While the lamb filling is simmering, place the peeled and chunked potatoes in a large pot. Cover them with cold, salted water and bring to a rolling boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
07 - Drain the cooked potatoes thoroughly and return them to the pot. Add the unsalted butter and warmed whole milk. Mash the potatoes until they are smooth and creamy. Season with salt and pepper to your preference. If desired, stir in the shredded Irish cheddar cheese.
08 - Transfer the prepared lamb mixture into a 2-quart baking dish. Carefully spread the mashed potatoes evenly over the top of the lamb filling. Use a fork to create decorative ridges on the potato surface; this will help them crisp up during baking.
09 - Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and the filling is visibly bubbling around the edges. For an even crispier and more golden crust, you may broil it for 2-3 minutes at the very end, watching carefully to prevent burning.
10 - Allow the shepherd's pie to rest for 10 minutes after baking before portioning and serving. This helps the filling set and prevents it from falling apart.
# Expert Suggestions:
01 -
- This dish is pure comfort food that truly nourishes the soul after a long day.
- It&s a fantastic way to feed a crowd or enjoy cozy leftovers, getting even better with time.
02 -
- Never skip draining the fat from the lamb; it prevents a greasy pie and lets the other flavors shine.
- Warming the milk for your mashed potatoes makes a noticeable difference in their texture and creaminess.
03 -
- For the richest flavor, sear your ground lamb in batches to ensure it browns properly and doesn&t just steam.
- Season your potatoes liberally at every stage: when boiling the water, when mashing, and a final check before baking.