Classic Irish Shepherd's Pie
Ingredients Overview
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1 tablespoon olive oil
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1 tablespoon butter
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2 pounds lean ground lamb
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1 onion, diced
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⅓ cup all-purpose flour
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3 cloves garlic, minced
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1 tablespoon ketchup
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2 teaspoons minced fresh rosemary
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1 teaspoon paprika
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⅛ teaspoon ground cinnamon
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salt and ground black pepper to taste
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2 ½ cups water, or as needed
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1 (12 ounce) package frozen peas and carrots, thawed
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2 ½ pounds Yukon Gold potatoes, peeled and halved
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¼ pound Irish cheese (such as Dubliner), shredded
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¼ cup cream cheese
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1 tablespoon butter
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1 pinch ground cayenne pepper
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1 large egg yolk
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2 tablespoons milk
Preparation Steps
Preheat your oven to 375°F (190°C).
Heat olive oil and butter in a Dutch oven over medium heat. Add ground lamb and onion; cook, stirring occasionally, until the meat is browned and crumbly, about 10 minutes.
Stir in flour until fully combined. Add garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until the garlic becomes fragrant, about 2 to 3 minutes.
Pour in water, scraping any browned bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring the mixture to a simmer; cook and stir until it thickens, about 5 to 6 minutes.
Remove the lamb mixture from heat and stir in peas and carrots until well mixed.
Spread the lamb mixture evenly into the bottom of a 9x13-inch baking dish; set aside.
Place the potatoes in a large pot of salted water. Bring to a boil, reduce the heat to medium, and cook until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
Mash in Irish cheese, cream cheese, butter, and cayenne pepper until smooth. Season with salt and black pepper to taste.
In a small bowl, whisk together the egg yolk and milk. Stir this mixture into the mashed potatoes until fully combined.
Spoon the mashed potatoes over the lamb mixture in the baking dish, spreading them evenly to cover the top.
Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the sauce is bubbling around the edges.
Chef John’s Recipe
Nutritional Information (per serving)
| 517 | Calories |
| 28g | Fat |
| 37g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 517 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 13g | 67% |
| Cholesterol 132mg | 44% |
| Sodium 301mg | 13% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 1g | |
| Protein 29g | 58% |
| Vitamin C 7mg | 7% |
| Calcium 155mg | 12% |
| Iron 3mg | 14% |
| Potassium 426mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5