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Pub-Style Irish Shepherd’s Pie

2h
Serves 8
https://giveitsomethyme.com/irish-pub-shepherds-pie/

Directions

  1. 1Heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.
  2. 2In a medium bowl, combine lamb with flour. Season with salt and pepper.
  3. 3Add coated lamb to pot and brown all over, about 7 minutes, stirring frequently. With a slotted spoon, transfer lamb to a clean bowl. Cover with foil to keep warm. Set aside.
  4. 4Heat remaining tablespoon olive oil in the pot. Add leeks, celery, and carrots. Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently.
  5. 5Add garlic and tomato paste. Cook 1 minute, stirring frequently.
  6. 6Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes.
  7. 7Return lamb to the pot. Stir in chicken or beef stock and Worcestershire sauce.
  8. 8Tie thyme and rosemary sprigs together with kitchen twine. Toss the bundle and bay leaf in the pot.
  9. 9Bring mixture to a boil; reduce to simmer. Partially cover, and simmer 40 minutes. Lamb should be tender and gravy thickened. (If using ground meat, you can simmer just 20 minutes. Stew meat takes longer to get tender.)
  10. 10Remove bay leaf and thyme/rosemary bundle. Stir in peas and corn. Remove from heat. Let cool before spreading on mashed potato topping.
  11. 11Lamb mixture should be thick like a stew. (Can be made 1 day ahead of assembling. Cover and refrigerate.)
  12. 12Place potatoes in a large pot and cover by 1-inch with tap water.
  13. 13Toss in thyme, rosemary and garlic.
  14. 14Generously season the water with salt and bring to a boil.
  15. 15Lower heat to a gentle boil and cook potatoes until they are fork tender, 12-15 minutes.
  16. 16Drain the potatoes and transfer to a large bowl.
  17. 17Warm the milk in the microwave and add to the drained potatoes. Add the butter and cheese.
  18. 18Season with salt and pepper. Mash or whip until fluffy and creamy.
  19. 19Preheat oven to 400°F. Transfer lamb stew into lightly greased ramekins for individual portions or 13x9 casserole dish. Let cool before topping with potatoes.
  20. 20Top with mashed potatoes. Place prepared dishes on a rimmed baking pan in case any of the stew bubbles over. Bake for 20 minutes.
  21. 21Let sit 5-10 minutes before serving. Enjoy!

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds boneless lamb leg or shoulder, cut in ½ - ¾ inch pieces
  • 0.33 cup flour
  • 0 Salt and pepper
  • 2.5 cups leeks, chopped, white and pale green parts only
  • 1.5 cups diced carrots
  • 1 cup diced celery
  • 1 tablespoon minced garlic
  • 0.25 cup tomato paste
  • 1 cup red wine or stout beer
  • 2 cups chicken or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 3 pounds Yukon gold potatoes, peeled, cut into chunks
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 2 garlic cloves, peeled
  • 1 cup whole milk
  • 3 tablespoons butter, room temperature or melted
  • 1 cup white cheddar cheese, shredded plus extra for topping

Equipment

Dutch ovenHand Mixer13x9 baking dish

Tips

  • Let filling cool and thicken up before spreading mashed potatoes on top so they don’t sink.
  • Make sure your mash is fluffy. Firm mash is hard to spread.
  • The filling can be made one day ahead of assembling, but not the mashed potatoes. They will be impossible to spread if refrigerated.
  • Place casserole dish or ramekins on a rimmed baking sheet to catch any stew that may bubble over while baking. You don’t want to have to clean the oven after

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