Irish Shepherd's Pie
A comforting and savory traditional casserole featuring seasoned ground lamb and vegetables topped with golden, creamy mashed potatoes.
Ingredients
- •1.5 pounds ground lamb (700g)
- •2 pounds Russet potatoes, peeled and cubed (900g)
- •3 tablespoons olive oil, divided
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •1 cup frozen peas (150g)
- •2 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •1 cup low-sodium beef broth (240ml)
- •2 tablespoons tomato paste
- •1 tablespoon Worcestershire sauce
- •1 teaspoon fresh thyme leaves, chopped
- •1/4 cup unsweetened soy milk or almond milk (60ml)
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Place the cubed potatoes in a medium saucepan, cover with salted water, bring to a boil, and cook for 15 minutes until fork-tender.
- 2
Drain the potatoes thoroughly, then mash them with 1 tablespoon of olive oil, soy milk, salt, and pepper until smooth and creamy. Set aside.
- 3
Preheat your oven to 400°F (200°C).
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the ground lamb, and cook until thoroughly browned, breaking up any large clumps with a wooden spoon.
- 5
Remove the cooked lamb with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 6
Add the remaining tablespoon of olive oil to the skillet, then toss in the diced onions and carrots, cooking for 5 minutes until softened.
- 7
Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- 8
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
- 9
Whisk in the beef broth, tomato paste, and Worcestershire sauce, bringing the mixture to a simmer until it thickens into a rich gravy.
- 10
Return the cooked lamb to the skillet along with the frozen peas, stir everything together, and season with salt and pepper to taste.
- 11
Transfer the meat and vegetable filling into a 9x13-inch baking dish, spreading it out into an even layer.
- 12
Spoon the mashed potatoes evenly over the meat filling, spreading them to the edges and creating decorative peaks with a fork.
- 13
Bake in the preheated oven for 25 minutes until the gravy is bubbling around the edges and the potato peaks are golden brown.
- 14
Let the pie cool for 10 minutes before serving to help it set.
💡 Chef tips
- Use beef instead of lamb if you prefer, though traditional shepherd's pie strictly uses lamb.
- You can assemble this dish up to 24 hours in advance, cover it, and keep it in the refrigerator until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
✅ How it should turn out
The finished dish should have a deeply savory, aromatic meat filling topped with a beautifully browned, fluffy crust of mashed potatoes.