Some Shepherd’s Pie for for Pi Day, Now that’s my idea of a pie! If you bake it in a round casserole, it’ll be a legit pie! I don’t typically participate in those made up ‘food’ holidays, but this one worked out!
What you’ll need to make Irish Shepherd’s Pie
- Onions, carrots and garlic, your classic mire pois
- Ground lamb and turkey (or chicken), the Irish call it a mince
- Fresh thyme is lovely
- Some Guinness and beef stock with a shot of Worchestershire
This traditional dish is not light! No doubt, but it’s very satisfying. Perfect for a chilly night during Lent. Make some Irish Soda Bread and a little Tea Brack for dessert, what a perfect meal and a great way to celebrate St. Patrick’s Day!
Irish Shepherd’s Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour + 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop and oven
- Cuisine: Irish
Description
Lots of added flavor to this recipe. You can certainly use all turkey or chicken if you don’t like the strong flavor of lamb. If you use any other meat than lamb, it’s known as a Cottage Pie. If you make a vegetarian version, it’s called a Thatched Pie (kidding, I just made that up! 🙂
Ingredients
- 1 large onion, chopped into small dice
- 3 large carrots, chopped into small dice
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 lb. ground lamb
- 3/4 lb. ground turkey (or chicken)
- 2–3 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 cup Guinness
- 1 cup beef stock
- 2 tablespoons malt vinegar (helps with lambiness and is completely optional)
- 1 teaspoon each kosher salt (affiliate link) and fresh cracked black pepper
FOR THE MASH:
- 2 lbs. potatoes*, peeled and cut into 2″ chunks
- 2 cloves garlic, skin removed, left whole (optional)
- 1 tablespoon kosher salt (affiliate link)
- 2 tablespoons good Irish butter
- 1/2 cup milk or buttermilk (more or less)
- 1 bunch green onions, thinly sliced at an angle
- Fresh parsley, for garnish
Instructions
In a heavy-bottomed large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add onion and carrot and saute for 6 minutes until tender. Add garlic and saute for about 30 seconds, add tomato paste, stir about, and saute for about 1 minute.
Turn up the heat and add the lamb and turkey/chicken, and fresh thyme. Cook until browned, about 6-8 more minutes, breaking up the meat with a spoon.
Add the Worcestershire, Guinness, and beef stock, and slowly simmer uncovered for about 45 minutes. Stirring occasionally. Add malt vinegar after the simmering time.
FOR THE MASH:
Preheat oven to 350°.
Add potatoes, garlic, and 1 teaspoon of salt to a large saucepan. Barely cover with cold water and heat to a boil. Reduce heat and cook until fork tender, about 25 minutes. Drain and return to stove.
Before adding buttermilk, mash the potatoes until smooth. Then add the remaining salt, the butter and buttermilk, and pepper. Taste it! Add more salt if needed. Then add the sliced green onions.
Transfer the meat mixture to an oven-proof baking dish and top with the mash/green onions. Bake for about 30 minutes until the top of the potatoes gets a little toasty brown. Sprinkle with parsley, serve, and enjoy!
Serves 4-6
Notes
TIP: *Swap out some cauliflower in your mash. No one will be the wiser!
Have you tried one of my favorite Irish recipes? Irish Pizza. Yep, you heard me, it’s really yummers!
Éirinn go Brách
One of my favorites photos from our tour of the Guinness Storehouse in Dublin. Wonderful history, the tour itself is magnificent, and you get a taste of that famous black stout. A MUST see tour if you go to Dublin, even if you don’t like Guinness!
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