How To Make Shepherd's Pie - Shepherd's Pie Recipe for St. Patrick's Day 'sPie

Ingredients

• 2 lb Russet Potatoes (peeled and cut into equal‑size chunks)
• 4 Tbsp Unsalted Butter (cut into cubes, softened)
• 1/2 cup Heavy Cream (room temperature)
• 2 Tbsp Sour Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 Egg Yolk (large, at room temperature)
• to taste Salt
• to taste Black Pepper
• 1 Onion (medium, diced)
• 2 Carrots (medium, diced)
• 1 lb Ground Lamb (lean, fresh)
• 0.5 lb Ground Beef (80% lean)
• 1 tsp Fresh Thyme (chopped)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Tomato Paste
• 1 Tbsp Garlic Paste
• 2 Tbsp All‑Purpose Flour (for thickening)
• 1 cup Beef Stock (low‑sodium)
• 1 cup Frozen Peas and Carrots (thawed)
• 1/2 cup Gruyère Cheese (grated, for topping)
• 2 Tbsp Fresh Parsley (chopped, garnish)
• optional Cayenne Pepper (to taste for heat)

Instructions

1. Prepare Potatoes

   Peel the russet potatoes, cut them into equal‑size chunks (about 1‑inch pieces) and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium‑high heat.

   Time: PT12M

2. Warm Cream‑Butter Mixture

   While the potatoes are heating, combine butter, heavy cream, and sour cream in a small saucepan. Warm over low heat until butter melts; do not let it boil.

   Time: PT3M

3. Mash Potatoes

   When potatoes are fork‑tender, drain them in a colander and return to the pot. Mash until smooth, then gradually fold in the warm cream‑butter mixture, grated Parmesan, salt, pepper, and optional garlic/onion powder. Finally, stir in one egg yolk until fully incorporated.

   Time: PT8M

4. Dice Vegetables

   Dice the onion and carrots into small, uniform pieces.

   Time: PT5M

5. Brown the Meat

   Heat the cast‑iron skillet over medium‑high until very hot. Add the ground lamb and beef, pressing down to increase surface contact. Cook, breaking up with a spatula, until browned and most liquid has evaporated, about 8 minutes.

   Time: PT8M

6. Drain Excess Fat

   Using a slotted spoon, transfer the browned meat to a bowl. Drain all but 1 Tbsp of fat from the skillet.

   Time: PT2M

7. Sauté Vegetables

   Add the diced carrots and onions to the skillet with the remaining fat. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Season with salt and pepper.

   Time: PT5M

8. Combine Meat and Veggies

   Return the browned meat to the skillet and stir to combine with the softened vegetables.

   Time: PT2M

9. Add Herbs and Flavorings

   Stir in chopped thyme, Worcestershire sauce, tomato paste, and garlic paste. Mix until evenly distributed.

   Time: PT2M

10. Thicken the Sauce

    Sprinkle 2‑3 Tbsp of all‑purpose flour over the mixture and stir for 1‑2 minutes to cook out the raw flour taste.

    Time: PT2M

11. Add Stock and Simmer

    Pour in 1 cup beef stock, bring to a gentle simmer, and cook for 5 minutes until the sauce thickens. Adjust seasoning with salt, pepper, and optional cayenne or red‑pepper flakes.

    Time: PT5M

12. Add Frozen Peas & Carrots

    Stir in the thawed frozen peas and carrots; cook for another 2 minutes just to heat through.

    Time: PT2M

13. Preheat Oven

    While the filling is finishing, preheat the oven to 400°F (200°C).

    Time: PT10M

    Temperature: 400°F

14. Assemble the Pie

    Spread the meat‑vegetable mixture evenly in a 9×13‑inch baking dish. Top with the smooth mashed potatoes, smoothing with a spatula. Sprinkle grated Gruyère over the surface.

    Time: PT5M

15. Create Crust Pattern

    Using a fork, drag shallow lines across the potato topping to create craters; this promotes even browning.

    Time: PT2M

16. Bake

    Place the dish in the preheated oven and bake for 20‑25 minutes, or until the top is golden brown and the filling is bubbling.

    Time: PT25M

    Temperature: 400°F

17. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle fresh chopped parsley over the top. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

35g

Fat

22g

Fiber

5g