IRISH SHEPARD’S PIE
- – 2 tablespoons olive oil
- – 2 pounds ground lamb (substitute w/ beef if you don’t like lamb)
- – 2 large sweet yellow onions, diced
- – 3-4 cloves garlic, minced
- – 4oz frozen peas
- – 2 large carrots, peeled and diced
- – Salt and freshly ground black pepper, to taste
- – Leaves from three sprigs of fresh thyme
- – Leaves from two sprigs fresh rosemary, minced
- – 1 28oz can diced tomatoes
- – 1 12oz bottle Guinness Stout
- – 4 tablespoons Worcestershire sauce
- – 1 cup chicken stock or broth
- – 2 lbs Russet potatoes, peeled and cubed (set in pot w/ cold water, until ready to cook)
- – ½ stick unsalted butter
- – 2 oz white cheddar cheese, shredded
How to prepare Irish Shepard’s Pie in the comfort of your own kitchen.
- 1. Pour the Guinness and Worcestershire sauce into a sauce pan. Bring to a boil and then reduce heat to a simmer. Let this mixture reduce by half.
- 2. Now place potatoes on stove, add salt and cook until tender.
- 3. Meanwhile, preheat a large, heavy bottomed skillet.
- 4. Once hot, add a tbs of oil and tilt the pan to evenly distribute.
- 5. Cook the ground meat with a pinch of salt and pepper until browned.
- 6. Remove the meat to a colander to drain.
- 7. Return the pan to the heat, add another tablespoon of oil.
- 8. Add the onions and carrots, let cook for 1 minute over medium heat.
- 9. Add in the garlic and herbs and cook for another 3-4 minutes, or until the onions become translucent and soft.
- 10. Add back the meat along with the canned tomatoes.
- 11. Stir in stock/broth and the reduced Guinness mixture.
- 12. Taste for seasoning adjust w/ salt and pepper as needed.
- 13. Let the meat simmer in the sauce for about 15 minutes, or until it thickens. Add peas once thickened.
- 14. Drain and mash the potatoes. Mix in the butter and cheese. Season w/ salt and pepper as needed.
- 15. Spoon the meat into a 4 qt casserole dish and top with the potatoes. Using a pastry bag to make a design, or rubber spatula to simply smooth them out.
- 16. Bake at 350 degrees F until golden brown and bubbly, about 30 minutes.
- 17. Let rest on the counter 15-20 minutes before serving.
Featured image source.