It’s still Irish Week here at shecooks.design. Thanks for playing along with me. A little late for Pi Day, but it had to be an Irish Shepherd’s Pie, right! I suppose 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!
This traditional dish is not light! No doubt, but it’s very satisfying. Perfect for a chilly Thursday night during Lent.
How do you feel about my revelation on the Corned Beef and Ireland? Were you really surprised? I think there are plenty of immigrant food stories that had to be altered when they arrived here. They had to make due. The Irish are extremely resilient, and will always find a way to get what they want. Oh, and pretty lucky too!
Lots of added flavor to this recipe. You can certainly use all turkey or chicken if you don’t like the strong flavor 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! 🙂
- 2 tablespoons olive oil
- 1 large onion (chopped into small dice)
- 3 large carrots (chopped into small dice)
- 2 cloves garlic (chopped)
- 2 tablespoons tomato paste
- 3/4 lb. ground lamb
- 3/4 lb. ground turkey (or chicken)
- 8 oz. mushrooms (finely diced)
- 2–3 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 cup Guinness
- 1 cup beef stock
- 2 tablespoons malt vinegar (helps with the lamb-ness)
- Season with kosher salt and pepper to taste
For the mash
- 2 lbs. potatoes (cut in 2″ chunks)
- 3 cloves garlic (optional)
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/2 cup buttermilk (more or less)
- 1 bunch green onions (thinly sliced at an angle)
- Fresh parsley (for garnish)
- In a heavy bottomed large pan, heat 1 tablespoon oil over medium heat. Add onion and carrot and saute for 6 or so minutes, add garlic and saute about 30 seconds, add tomato paste and stir about and saute for about 1 minute.
- Turn up the heat and add the lamb and turkey/chicken. Cook until browned, about 6 more minutes, breaking up the meat with a spoon.
- Add the Worcestershire, Guinness and the beef stock, slowly simmer uncovered for about 45 minutes. Stirring occasionally. Add malt vinegar after the simmering time.
For the mash:
- Add potatoes and garlic to a large saucepan. Barely cover with cold water and heat to a boil, reduce heat and cook until fork tender. Drain and return to stove.
- Before adding buttermilk, mash the potatoes until smooth. Then add the buttermilk. Be sure to taste for seasoning, add salt as needed. Then add the sliced green onions. I typically don’t add butter to my mash, but feel free if you’d like.
- Preheat oven to 350°.
- Transfer the meat mixture to an oven-proof baking dish and top with the mash/green onions. Bake for about 30 minutes. Sprinkle with parsley and enjoy!
Swap out some cauliflower in your mash, no one will know the difference! Or try this with sweet potatoes! 350°
Tomorrow’s Irish recipe, Irish Pizza. Yep, you heard me, it’s really yummers!
Éirinn go Brách