Irish Shepherd's Pie
A comforting, hearty classic featuring savory ground lamb topped with a golden, velvety layer of 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, peeled and diced
- •1 cup (150g) frozen peas
- •2 cloves garlic, minced
- •2 tablespoons tomato paste
- •1 cup (240ml) beef broth
- •1 tablespoon Worcestershire sauce (ensure it is anchovy-free or certified kosher)
- •3 tablespoons olive oil
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon dried thyme
- •Salt and black pepper to taste
Instructions
- 1
Place the potatoes in a large pot of salted water, bring to a boil, and cook until tender, about 15 minutes.
- 2
While potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned, breaking it up with a spoon.
- 3
Remove the lamb from the skillet, leaving the rendered fat. Add the onion and carrots, sautéing until softened, about 5 minutes.
- 4
Stir in the garlic, tomato paste, thyme, and cooked lamb. Pour in the beef broth and Worcestershire sauce, simmering for 8-10 minutes until the liquid reduces slightly.
- 5
Stir in the frozen peas and parsley, season with salt and pepper, then transfer the mixture to a baking dish.
- 6
Drain the potatoes and mash them with the remaining 2 tablespoons of olive oil until smooth and creamy.
- 7
Spread the mashed potatoes evenly over the lamb mixture, using a fork to create ridges on the surface for extra texture.
- 8
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling.
💡 Chef tips
- For a deeper flavor, add a tablespoon of red wine to the lamb mixture while simmering.
- You can assemble the pie ahead of time and keep it refrigerated; just add 10 minutes to the baking time if cooking from cold.
- Using olive oil instead of butter in the mash keeps the dish strictly meat-compliant while providing a rich, silky texture.
✅ How it should turn out
The finished dish features a deeply savory, aromatic lamb base topped with a crispy, golden-brown potato crust that is incredibly satisfying and fragrant with herbs.