2 large carrots (about 12 oz – 350g) , peeled and diced
2 celery stalks (about 3.5 oz – 100g) , diced
1 ½ pounds (680g) ground lamb (or ground beef for Cottage Pie)
1/2 cup (120ml) Guinness
2 tbsp (20g) flour
2 tbsp (30g) tomato paste
1 tsp (5g) salt
1/4 tsp (1g) pepper
1 cup (240ml) beef broth
1 tbsp (15ml) Worcestershire sauce
2 tsp fresh rosemary , finely chopped
1 tsp fresh thyme , finely chopped
1 cup (150g) frozen peas
2 pounds (900g) potatoes , peeled and cut in similar size pieces
1/4 cup (60ml) milk
1/4 cup (56g) butter
3/4 cup (75g) cheddar cheese
1/2 tsp (2g) salt
1/2 tsp (2g) garlic powder
1/4 tsp (1g) pepper , to taste
In a large frying pan, heat the oil over medium heat. Add the onion and saute for 5 minutes. Add garlic and saute for 1 minute more.
Add the diced carrots and diced celery and cook for a few minutes until slightly softened. Add ground meat and cook for 10-12 minutes or until the meat is browned. Break up the meat while cooking.
Stir in Guiness and scrape the bottom of the pan to deglaze.
Add flour and stir to coat, cooking for 1 minute more. Add tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for few more minutes, until liquid is reduced and vegetables are tender.
Stir in peas and then remove from heat.
Prepare the mashed potatoes.
Bring potatoes to a boil in a large pot with water that has been generously salted. Cook until the potatoes are perfectly tender. Drain the potatoes and return them in the hot pot on low heat and shake them around for a couple of minutes to remove the excess moisture.
Using a potato masher, mash the potatoes with butter. Add milk and mix to combine. Season with salt, pepper and garlic powder. Add cheddar cheese and mix to combine.
Transfer mashed potatoes into a large piping bag fitted with 1M tip.
Preheat the oven to 400°F (200°C).
Transfer the meat filling into a 2 quart (2 liters) baking dish. Flatten the mixture using the back of a spoon or spatula.
Pipe mashed potatoes on top of the meat filling.
Bake for 30 minutes until golden brown.
Let sit for 10-15 minutes before serving.
**My own notes**: She has a slightly different approach. I brown my lamb first, then remove it to a plate, then cook the mirepoix and add the meat back in. I just find it browns the meat better, the fond is better, etc. Also, I use butter, not vegetable oil, but use what you prefer–I just love butter.
tha_vampyr
Will have to try this one
shazneg
Thank you for making Shepard’s pie be lamb based.
jeremyascot
Insane amount of carrot
Acid_Fetish_Toy
I need to stop watching these while hungry.
I wish I had a magic knife that I could wave over veges and they just end up chopped. That would be so nice
Short-on-the-Outside
Shepherd’s pie is a favorite in our house. Best way to use leftover lamb roast (because it never tastes the same as freshly made).
6 Comments
Source: [Home Cooking Adventure](https://www.homecookingadventure.com/irish-shepherds-pie/)
2 tbsp (30ml) vegetable oil
1 large onion (about 7oz- 200g) , diced
3 garlic cloves , minced
2 large carrots (about 12 oz – 350g) , peeled and diced
2 celery stalks (about 3.5 oz – 100g) , diced
1 ½ pounds (680g) ground lamb (or ground beef for Cottage Pie)
1/2 cup (120ml) Guinness
2 tbsp (20g) flour
2 tbsp (30g) tomato paste
1 tsp (5g) salt
1/4 tsp (1g) pepper
1 cup (240ml) beef broth
1 tbsp (15ml) Worcestershire sauce
2 tsp fresh rosemary , finely chopped
1 tsp fresh thyme , finely chopped
1 cup (150g) frozen peas
2 pounds (900g) potatoes , peeled and cut in similar size pieces
1/4 cup (60ml) milk
1/4 cup (56g) butter
3/4 cup (75g) cheddar cheese
1/2 tsp (2g) salt
1/2 tsp (2g) garlic powder
1/4 tsp (1g) pepper , to taste
In a large frying pan, heat the oil over medium heat. Add the onion and saute for 5 minutes. Add garlic and saute for 1 minute more.
Add the diced carrots and diced celery and cook for a few minutes until slightly softened. Add ground meat and cook for 10-12 minutes or until the meat is browned. Break up the meat while cooking.
Stir in Guiness and scrape the bottom of the pan to deglaze.
Add flour and stir to coat, cooking for 1 minute more. Add tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for few more minutes, until liquid is reduced and vegetables are tender.
Stir in peas and then remove from heat.
Prepare the mashed potatoes.
Bring potatoes to a boil in a large pot with water that has been generously salted. Cook until the potatoes are perfectly tender. Drain the potatoes and return them in the hot pot on low heat and shake them around for a couple of minutes to remove the excess moisture.
Using a potato masher, mash the potatoes with butter. Add milk and mix to combine. Season with salt, pepper and garlic powder. Add cheddar cheese and mix to combine.
Transfer mashed potatoes into a large piping bag fitted with 1M tip.
Preheat the oven to 400°F (200°C).
Transfer the meat filling into a 2 quart (2 liters) baking dish. Flatten the mixture using the back of a spoon or spatula.
Pipe mashed potatoes on top of the meat filling.
Bake for 30 minutes until golden brown.
Let sit for 10-15 minutes before serving.
**My own notes**: She has a slightly different approach. I brown my lamb first, then remove it to a plate, then cook the mirepoix and add the meat back in. I just find it browns the meat better, the fond is better, etc. Also, I use butter, not vegetable oil, but use what you prefer–I just love butter.
Will have to try this one
Thank you for making Shepard’s pie be lamb based.
Insane amount of carrot
I need to stop watching these while hungry.
I wish I had a magic knife that I could wave over veges and they just end up chopped. That would be so nice
Shepherd’s pie is a favorite in our house. Best way to use leftover lamb roast (because it never tastes the same as freshly made).