Irish Shepherd's Pie
A comforting, hearty classic featuring savory ground lamb topped with a golden, buttery layer of creamy mashed potatoes.
Ingredients
- •1.5 lbs (700g) ground lamb
- •2 lbs (900g) Yukon Gold potatoes, peeled and quartered
- •1 medium yellow onion, finely diced
- •2 medium carrots, diced
- •1 cup (150g) frozen peas
- •2 cloves garlic, minced
- •2 tablespoons tomato paste
- •1 cup (240ml) beef or lamb broth
- •1 tablespoon Worcestershire sauce
- •1 teaspoon dried thyme
- •4 tablespoons unsalted butter
- •1/4 cup (60ml) whole milk
- •2 tablespoons all-purpose flour
- •Salt and black pepper to taste
Instructions
- 1
Place potatoes in a large pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes.
- 2
While potatoes cook, heat a large skillet over medium-high heat and brown the ground lamb until cooked through; drain excess fat if necessary.
- 3
Add the onion and carrots to the skillet, cooking until softened, about 5-7 minutes.
- 4
Stir in the garlic, thyme, and flour, cooking for 1 minute to remove the raw flour taste.
- 5
Pour in the broth and tomato paste, stirring well to combine, then add the Worcestershire sauce and peas; simmer for 5 minutes until thickened.
- 6
Drain the potatoes, return them to the pot, and mash with butter and milk until smooth; season with salt and pepper.
- 7
Transfer the meat mixture into a baking dish and spread the mashed potatoes evenly over the top, using a fork to create ridges for texture.
- 8
Bake at 400°F (200°C) for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
💡 Chef tips
- For a deeper flavor, add a splash of red wine to the meat mixture after browning and let it reduce before adding the broth.
- You can assemble the pie ahead of time and keep it in the refrigerator; just add 10-15 minutes to the baking time if cooking from cold.
- Use a fork to create peaks on the potato surface; these will crisp up beautifully in the oven.
✅ How it should turn out
The finished dish should have a deeply savory, aromatic meat base topped with a light, buttery potato crust that is golden-brown and crispy on the edges.