Irish Shepherd's Pie
World Cuisine European UK and Ireland Irish
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Servings per recipe: 8
Calories per serving: 517
Preparation time: 25m
Total cooking time: 1h 35m
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 pounds lean ground lamb
- 1/3 cup all-purpose flour
- salt and ground black pepper to taste
- 2 teaspoons minced fresh rosemary
- 1 teaspoon paprika
- 1/8 teaspoon ground cinnamon
- 1 tablespoon ketchup
- 3 cloves garlic, minced
- 2 1/2 cups water, or as needed
- 1 (12 ounce) package frozen peas and carrots, thawed
- 2 1/2 pounds Yukon Gold potatoes, peeled and halved
- 1 tablespoon butter
- 1 pinch ground cayenne pepper
- 1/4 cup cream cheese
- 1/4 pound Irish cheese (such as Dubliner®), shredded
- salt and ground black pepper to taste
- 1 egg yolk
- 2 tablespoons milk
Directions:
- 1 Preheat the oven to 375 degrees F (190 degrees C).
- 2 Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- 3 Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- 4 Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- 5 Remove lamb mixture from heat and stir in peas and carrots until combined.
- 6 Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- 7 Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- 8 Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- 9 Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- 10 Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- 11 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrion facts:
Total Fat | 28.3g | 43% |
Saturated Fat | 13.0g | |
Cholesterol | 132mg | 44% |
Sodium | 301mg | 12% |
Potassium | 426mg | 12% |
Total Carbohydrates | 37.2g | 12% |
Dietary Fiber | 4.3g | 17% |
Protein | 29.2g | 58% |
Sugars | 1g | |
Vitamin A | 4587IU | |
Vitamin C | 7mg | |
Calcium | 155mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 11mg | |
Vitamin B6 | 0mg | |
Magnesium | 36mg | |
Folate | 50mcg |