Entrée: Ireland – Classic Irish Shepherd's Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

1 lb (450 g) ground lamb
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 cup (240 ml) beef or lamb stock
1 cup (150 g) frozen peas
4 tbsp (60 g) unsalted butter
2 tbsp (15 g) all-purpose flour
2 lb (900 g) potatoes, peeled and chopped
1 / 2 cup (120 ml) milk or cream
Salt and pepper to taste

Instructions

1. Boil peeled potatoes until tender; mash with butter, milk or cream, and season with salt and pepper. Set aside.
2. Sauté chopped onion, carrots, and celery in butter until softened. Add garlic and cook briefly.
3. Add ground lamb, brown, then stir in tomato paste, Worcestershire sauce, and a spoonful of flour to thicken.
4. Pour in stock, simmer until mixture thickens; stir in peas and adjust seasoning.
5. Transfer meat filling to a baking dish, spread mashed potatoes over the top, rough up the surface for crisping.
6. Bake at 400°F (200°C) 20–25 minutes until the top is golden. Rest a few minutes before serving.