lambbakingover 1 hour
Irish Shepherd's Pie
This Irish Shepherd's Pie combines flavorful ground lamb with seasoned vegetables and a rich gravy, topped with creamy mashed potatoes and sharp Irish cheddar, then baked until bubbling and golden.
From YouTube · Mar 5, 2012
This Irish Shepherd's Pie combines flavorful ground lamb with seasoned vegetables and a rich gravy, topped with creamy mashed potatoes and sharp Irish cheddar, then baked until bubbling and golden.
20 min
Prep time
43 min
Cook time
1 hr 3 min
Total time
6
Yield
Ingredients
21 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving620 kcal
- Fat
- 28g
- Carbs
- 65g
- Protein
- 35g
Whole recipe (6 servings): 3720 kcal
- 2 lbs ground lamb
- 1 diced onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- salt and pepper
- fresh rosemary
- paprika
- cinnamon
- ketchup
- 3 cloves garlic, minced
- water
- frozen peas
- frozen carrots
- 2 lbs potatoes (Yukon Gold)
- 2 tbsp butter
- 2 tbsp cream cheese
- Irish cheddar (such as Dubliner)
- 1 egg yolk
- 2 tbsp milk
- cayenne
Method
12 steps- Heat olive oil and butter in a Dutch oven on medium heat.
- Add diced onion and ground lamb, cook while breaking it up until browned and liquid evaporates, about 10 minutes.
- Add a big spoon of flour, cook for 3-4 minutes, stirring constantly.
- Add salt, pepper, rosemary, paprika, cinnamon, ketchup, and minced garlic, stir well.
- Pour in water, stir, and cook for 5-6 minutes until thickened.
- Add frozen peas and carrots, stir to combine.
- Transfer the meat mixture into a casserole dish and spread evenly.
- Boil potatoes in salted water until tender, then drain.
- Mash potatoes with butter, cream cheese, Irish cheddar, egg yolk, milk, and cayenne until smooth.
- Dollop mashed potatoes over the meat filling, then smooth out with a fork or create a pattern as desired.
- Bake in a 375°F oven for 25-30 minutes until crust is golden and gravy bubbles around the edges.
- Let sit for at least 15 minutes before serving.
Recipe notes
Helpful tips
- Use fresh Irish cheddar for authentic flavor.
- For a vegetarian version, substitute lentils or mushrooms for lamb.
- Let the pie rest for at least 15 minutes after baking to allow the filling to set.
Equipment
- Dutch oven
- large baking dish (approximately 9x13 inches)
- potato masher
- stirring spoon
- knife
- cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Additional tips
- Ensure lamb is cooked to a safe internal temperature of 160°F (71°C). Be cautious with hot gravy and baked dish to avoid burns.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 620 calories
Fat: 28 g · Carbs: 65 g · Protein: 35 g
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