A golden-topped bake of slow-cooked lamb mince in rich gravy, blanketed with buttery mashed potato and grilled until the peaks turn crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: golden peaks, fresh thyme
Accompaniments: buttered peas, crusty bread
Instructions
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1
Boil potatoes until tender, drain, mash with butter and milk. Season and set aside.
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2
Brown lamb mince in a large skillet, breaking up lumps. Drain excess fat.
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3
Add onion, carrots, celery, and garlic. Cook 5 min until softened.
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4
Stir in tomato paste, stock, Worcestershire sauce, and herbs. Simmer 20 min until thickened.
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5
Add peas, season well, and pour filling into a baking dish.
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6
Spread mashed potato over the top, rough up with a fork for crispy peaks. Bake at 200°C (400°F) for 25-30 min until golden.
Did You Know?
A true shepherd's pie always uses lamb (the shepherd's flock). Beef filling makes it a cottage pie — the distinction matters in Ireland.
Chef's Notes
Equipment Tips
- large skillet
- large pot
- baking dish
- potato masher
Garnishing
golden peaks, fresh thyme
Accompaniments
buttered peas, crusty bread
The Story Behind Shepherd's Pie
Shepherd's pie emerged in the late 18th century as a thrifty way to use leftover roast lamb. Ireland's long tradition of sheep farming made it a natural fit, and it became a staple of Irish home cooking, passed down through generations of family recipes.
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