March Recipe of the Month: Irish Shepherd’s Pie

Ingredients:

  • 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
  • 4 oz 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 28 oz 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 Shepherd’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.
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