Irish Shepherd's Pie

Ingredients

• 3 lb Yukon Gold Potatoes (peeled and cut into uniform chunks)
• 4 oz Aged White Irish Cheddar (grated)
• 0.5 cup Unsalted Irish Butter (softened, cut into cubes)
• 0.5 cup Fresh Chives (chopped)
• to taste Kosher Salt (season potatoes)
• to taste White Pepper (season potatoes)
• 0.5 cup Whole Milk (room temperature)
• 2 Egg Yolks (beaten)
• 0.5 Large Onion (finely minced)
• 4 Carrots (peeled and diced)
• 2 sprigs Fresh Rosemary (chopped)
• 2 sprigs Fresh Thyme (chopped)
• 3 Garlic Cloves (minced)
• 2 tbsp Tomato Paste (plain)
• 1.5 tbsp All-Purpose Flour (sifted)
• 1 cup Dark Irish Stout (e.g., Guinness)
• 1 cup Beef Broth (low‑sodium)
• a few dashes Worcestershire Sauce
• 1 tbsp Madeira (optional) (optional, adds depth)
• 1 puck Demi‑Glace (frozen puck) (about 4 oz, optional but recommended)
• 1 cup Fresh Peas (or frozen peas, thawed)
• 2 oz Additional Grated Cheddar (optional) (for topping halfway through baking)
• 1 lb Ground Lamb (preferably 80 % lean)

Instructions

1. Prep Potatoes

   Peel the Yukon Gold potatoes and cut them into uniform bite‑size pieces.

   Time: PT10M

2. Boil Potatoes

   Place the potatoes in a large sauce pot, cover with cold water, bring to a gentle simmer and cook for about 20 minutes, or until a paring knife meets no resistance.

   Time: PT20M

3. Drain and Dry

   Drain the potatoes in a colander, return them to the warm pot and set over medium‑low heat for 1 minute to evaporate excess moisture.

   Time: PT2M

4. Mash Potato Topping

   Mash the potatoes (ricer preferred) and fold in grated cheddar, softened butter, chopped chives, kosher salt, white pepper, milk, and beaten egg yolks until smooth and free of lumps.

   Time: PT10M

5. Prep Stew Vegetables

   Finely mince half a large onion, dice the carrots, chop rosemary and thyme, and mince the garlic cloves.

   Time: PT10M

6. Brown the Lamb

   Heat a lightly oiled stainless steel pan over medium‑high heat. Add 1 lb ground lamb, breaking it up, and cook until lightly browned, about 7 minutes.

   Time: PT7M

7. Drain Excess Fat

   Remove most of the rendered fat, leaving 2–3 Tbsp in the pan.

   Time: PT1M

8. Sauté Onions

   Add the minced onion to the pan and sauté for 3 minutes, until softened and translucent.

   Time: PT3M

9. Sauté Carrots

   Add the diced carrots and continue sautéing for another 3 minutes, until they begin to soften.

   Time: PT3M

10. Add Garlic & Tomato Paste

    Create a small well in the center, add minced garlic and 2 Tbsp tomato paste, and sauté for 1 minute until fragrant.

    Time: PT1M

11. Add Fresh Herbs

    Stir in the chopped rosemary and thyme and cook for 1 minute.

    Time: PT1M

12. Create the Roux

    Sprinkle 1.5 Tbsp all‑purpose flour over the mixture and cook, stirring constantly, for 3 minutes until the raw flour smell disappears.

    Time: PT3M

13. Deglaze with Stout & Broth

    Pour in 1 cup dark Irish stout and 1 cup beef broth, scraping the browned bits from the pan’s bottom.

    Time: PT2M

14. Season and Enrich

    Add a few dashes of Worcestershire sauce, optional 1 Tbsp Madeira, and the frozen demi‑glace puck. Stir until fully incorporated.

    Time: PT1M

15. Thicken the Stew

    Simmer the mixture, stirring occasionally, for about 12 minutes until it thickens enough that a spoon leaves a clear trail.

    Time: PT12M

16. Add Peas

    Stir in 1 cup fresh (or thawed frozen) peas and cook for 5 minutes until bright green and tender.

    Time: PT5M

17. Assemble the Pie

    Spread the lamb‑vegetable stew evenly in a rimmed baking sheet lined with parchment. Distribute the peas over the stew, then pipe or spoon the mashed potato topping across the surface, smoothing with an offset spatula and roughing with a fork for texture.

    Time: PT5M

18. First Bake

    Place the sheet on a pre‑heated 350°F oven and bake for 25 minutes.

    Time: PT25M

    Temperature: 350°F

19. Add Extra Cheddar (Optional)

    At the 15‑minute mark, sprinkle the optional grated cheddar over the top.

    Time: PT2M

20. Finish Baking & Broil

    Continue baking for the remaining 10 minutes, then switch to the broiler for 2–3 minutes until the potato crust is golden and crisp.

    Time: PT12M

    Temperature: 350°F (broil)

21. Rest and Serve

    Remove from oven, let rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g