This easy Shepherd's Pie is a traditional Irish dish consisting of delectable ground lamb amidst
Season with the 1/2 teaspoon each of kosher salt and pepper. Add the veggies: Once the ground meet is mostly cooked add the onion, garlic, and mushrooms to the pan. Sauté for another 5 minutes, or until the veggies are tender. Add the thyme and rosemary and sauté for another minute, or until fragrant.
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Place the potatoes in cold water and bring to a boil. Wait 15-20 minutes after the water begins to boil then check for doneness. In the meantime, heat the oil for frying while the potatoes are cooking, and add the onions to the pan.
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Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.
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Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot. Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper. Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
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Add the beef stock, turn the stove to high and bring to a boil. Add the grated carrot and frozen peas and reduce heat to low for 5 minutes, until the mixture has thickened. Transfer to a large baking dish (I use a 9 x 13). Spoon the mashed potatoes over the top in about 6 dollops.
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Use a spatula to even out the potatoes. Bake for 20 minutes, uncovered. Carefully remove the cottage pie from the oven and sprinkle the ¼ cup of the shredded cheddar and the chopped parsley on top of the potatoes. Return to the oven and continue to bake for 10 minutes. Let sit for 10-15 minutes before serving.
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Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic.
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Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently. Add garlic and tomato paste. Cook 1 minute, stirring frequently. Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes. Return lamb to the pot.
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Instructions. First pre-heat your oven and spray a 9 inch deep dish pie plate or an 11×8 casserole dish with non-stick spray and set aside. If you want to make this Irish Shepherd's Pie in minutes, check out our Instant Pot Shepherd's Pie Recipe. Next, gather your ingredients and dice the onion and carrots into small pieces.
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Add the carrots. Stir in the flour and cook until it is slightly browned, then add the stock and herbs. Bring to a boil and then reduce it a little by boiling for about 5 minutes. Add the meat and.
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Stir the fried cabbage and leeks into the mashed potatoes. Make up the Best shepherds pie - add the meaty lamb filling to the pie dish, top with the colcannon mashed potatoes, sprinkle with the parmesan shavings, and season with salt and black pepper. Bake in the oven on 400F/200C for around 25 minutes until the top is browning and the meaty.
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How to Make a Shepherd's Pie. Pour the meat mixture into a 9"x9" baking pan or deep-dish pie plate. Spread the potato mixture over the top in an even layer. Place the pie into the oven and bake for 15-20 minutes or until bubbling and the potatoes are nicely browned on top. Sprinkle with parsley before serving.
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Instructions. Make the Colcannon potatoes according to the recipe, by clicking the link in the ingredient list above. Pre-heat the oven to 350°F.
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Melt butter in pot, add cream, add potatoes, mash, season with salt (about 1 tsp), stir in cheddar. Spread potatoes over filling, using a spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes.
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Once the meat is cooked, drain any excess fat. Make the sauce. Sprinkle the meat with flour and stir until it's evenly coated. Add the remaining ingredients and cook, stirring occasionally, until the sauce has thickened. Bake the shepherd's pie. Top with mashed potatoes and transfer the pie to the oven for about 20 minutes to set the potatoes.
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1 tbsp rapeseed oil; 1 onion, chopped; 4 cloves garlic, very finely chopped; 1 kg lamb mince; 2 tsp chopped thyme; 2 tsp chopped rosemary; 2 bay leaves