Irish Shepherd's Pie
A comforting, hearty classic featuring savory ground lamb topped with a golden layer of fluffy, creamy mashed potatoes.
Ingredients
- •1 lb (450g) 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 frozen peas
- •2 tablespoons tomato paste
- •1 cup beef broth
- •2 tablespoons olive oil
- •3 tablespoons extra virgin olive oil (for the potatoes)
- •1 teaspoon dried thyme
- •1 teaspoon Worcestershire sauce (kosher certified)
- •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 boil, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and carrots, sautéing until softened.
- 3
Add the ground lamb to the skillet, breaking it up with a spoon until browned. Drain excess fat if necessary.
- 4
Stir in the tomato paste, dried thyme, and Worcestershire sauce, cooking for 1 minute to develop flavor.
- 5
Pour in the beef broth and simmer for 5-7 minutes until the liquid has reduced slightly. Stir in the frozen peas and season with salt and pepper.
- 6
Drain the potatoes and mash them in a bowl with 3 tablespoons of olive oil and a pinch of salt until smooth and fluffy.
- 7
Transfer the lamb 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 15-20 minutes, or until the potato peaks are golden brown and the filling is bubbling.
💡 Chef tips
- For a deeper flavor, add a tablespoon of balsamic vinegar to the lamb mixture while it simmers.
- You can assemble this dish a day in advance and keep it refrigerated; just add 10 minutes to the baking time.
- If you prefer a beef version, simply swap the lamb for ground beef to make a classic Cottage Pie.
✅ How it should turn out
The finished pie should have a beautifully browned, crispy potato crust that gives way to a rich, savory, and aromatic lamb filling.