How to Make Irish Shepherd's Pie

Ingredients

• 2 lb Ground Lamb (preferably 80% lean)
• 1 Large Onion (diced)
• 2 Tbsp Olive Oil (extra virgin)
• 6 Tbsp Unsalted Butter (divided: 2 Tbsp for sauté, 4 Tbsp for mash)
• 3 Tbsp All-Purpose Flour (for thickening)
• 1 tsp Salt (plus to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Rosemary (finely chopped)
• 1/2 tsp Paprika
• 1/4 tsp Ground Cinnamon
• 2 Tbsp Ketchup
• 2 cloves Garlic (minced)
• 1 cup Water (or chicken/beef broth)
• 1 cup Frozen Peas
• 1 cup Frozen Carrots
• 2 lb Yukon Gold Potatoes (peeled and quartered)
• 1/8 tsp Cayenne Pepper (pinch)
• 2 oz Cream Cheese (softened)
• 1 cup Irish Cheddar (Dubliner) (shredded; sharp white cheddar works if unavailable)
• 1 Egg Yolk (large egg)
• 2 Tbsp Milk (whole or 2%)

Instructions

1. Sauté Lamb and Onion

   Heat olive oil and 2 Tbsp butter in a Dutch oven over medium heat. Add the diced onion and ground lamb, breaking the meat up with a wooden spoon until the liquid evaporates and the mixture browns, about 10 minutes.

   Time: PT10M

2. Cook Flour

   Sprinkle 3 Tbsp flour over the browned meat and stir continuously for 3–4 minutes to cook off the raw flour taste.

   Time: PT4M

3. Add Seasonings

   Stir in salt, pepper, chopped rosemary, paprika, cinnamon, ketchup, and minced garlic until evenly distributed.

   Time: PT2M

4. Create Gravy

   Pour in 1 cup water (or broth) and bring to a gentle simmer, cooking 5–6 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT6M

5. Add Vegetables

   Fold in frozen peas and carrots, stirring just until combined.

   Time: PT2M

6. Transfer Filling

   Spoon the meat‑vegetable mixture into a 9×13‑inch baking dish, spreading evenly and pressing down lightly with a spatula.

   Time: PT2M

7. Boil Potatoes

   Place peeled Yukon Gold potatoes in a pot of salted water, bring to a boil, and cook until fork‑tender, about 15–20 minutes.

   Time: PT20M

   Temperature: 100°C

8. Mash Topping

   Drain potatoes and return to the pot. Add 4 Tbsp butter, a pinch of cayenne, salt to taste, 2 oz cream cheese, 1 cup shredded Irish cheddar, 1 egg yolk, and 2 Tbsp milk. Mash until smooth and creamy.

   Time: PT5M

9. Top the Pie

   Drop generous spoonfuls of the mashed potato topping over the meat layer, then use a fork to spread and create a decorative cross‑hatch pattern.

   Time: PT5M

10. Bake

    Place the assembled pie in a pre‑heated 375°F oven and bake for 25–30 minutes, until the potato crust is golden and the gravy is bubbling around the edges.

    Time: PT30M

    Temperature: 375°F

11. Rest Before Serving

    Remove from the oven and let the shepherd’s pie rest for at least 15 minutes so the layers set.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

35g

Fat

25g

Fiber

4g