Irish Shepherd's Pie - Classic Shepherd Pie for St. Patrick's Day
Learn how to make an Irish Shepherd's Pie! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Irish Shepherd's Pie recipe!
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Ingredients
- 2 carrots, grated
- 1 brown onion, diced
- Small bunch thyme, finely sliced
- 2 tbsp olive oil
- 800g lamb mince
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 200ml red wine
- 600ml chicken stock
- 150g frozen peas
- 1 kg potatoes peeled
- 100ml milk
- 100g parmesan
Method
1. In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
2. After 3 minutes, add the carrot and cook for a further 2 minutes
3. Add the thyme and then the lamb mince with a good pinch of salt and pepper
4. Stir well before adding the Worcestershire sauce, wine and tomato paste
5. Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
6. While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
7. In the last 5 minutes of cooking the lamb, add the peas and stir well
8. Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
9. Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
10. Place into a 180c over for 25 minutes or until golden brown
Perfect Shepherd's/Cottage Pie That Anyone Can Make
So to me, homemade shepherds pie is technically a casserole rather than a pie but that’s beside the point. Now, this is technically a cottage pie rather than a shepherd's pie since we're using beef here. Should you want it traditional you'll just use ground lamb in place of the beef.
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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Easy Shepherd's Pie Recipe
This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top
INGREDIENTS FOR THE FILLING:
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1 medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1 1/2 cups frozen vegetables of choice
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test
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Shepherd's Pie Done RIGHT
Today we're doing Shepherd's Pie RIGHT by addressing the technical mistakes that will take it from good to great. Click here to get 15% off PLUS free shipping on any Catalina Crunch Cereal pack. Use my code LAGERSTROM at checkout.
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-- RECIPE --
▪2.5lb/1200g peeled russet potatoes
▪350g or about 2med onions, chopped
▪200g or 2-3 large carrots, medium diced
▪200g or 3-4 ribs celery, medium diced
▪200g or about ½ bulb fennel, medium diced
▪20g or 4-5 cloves garlic, chopped
▪40g or 3Tbsp olive oil
▪3lbs/1.5kg ground lamb (sub lean beef if you can’t find lamb)
▪salt
▪250g or 1c dry red wine (pinot noir, chianti, cab, etc…)
▪50g or 3 ½ Tbsp tomato paste
▪50g or 2 ¾ Tbsp beef paste (better than bouillon if you can find it)
▪50g or 3 ¾ Tbsp worcestershire
▪2g or 1t black pepper
▪2g or 2t fresh thyme, chopped
▪25g or 3 ½ Tbsp all purpose flour (sub gf flour or corn starch)
▪450g or 1 3/4c beef stock (sub chicken)
▪15g or 1/4c parsley, chopped
▪150g or 1 1/4c frozen peas
▪115g/1 stick unsalted butter, melted
▪125g or 3/4c heavy cream
▪125g or 1/2c sour cream
▪125g or 1c grated parmesan
▪3 egg yolks
Add potatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer.
Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks.
Toss all cut veggies together in a bowl.
Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat.
When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom.
Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed.
Off heat, stir in parsley and peas.
Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to “rough up” the top of the potatoes. You’re creating texture that can get crisp here. Feel free to be creative. Top with parmesan cheese.
Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly.
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CHAPTERS:
0:00 Intro
0:10 Making the potatoes for the “crust”
0:38 Making the shepherd’s pie filling
4:22 My love of cereal is real (ad)
5:21 Finishing the filling
5:58 Building and baking the pie
8:17 The reveal
8:50 Let’s eat this thing
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