Classic Irish shepherd’s pie
Classic Irish shepherd’s pie
Ingredients:
- Lamb Shoulder or Chuck Beef – ground 1kg
- Carrots – peeled and paysanne (medium dice) 1cup
- Celery – peeled and paysanne (medium dice) 1cup
- Onions – peeled and paysanne (medium dice) 1cup
- Roma Tomatoes – peeled and medium dice 2cups
- Fresh or Frozen Peas 1cup
- Tomato Paste 3tbsp
- Garlic Cloves – peeled and fine chop 3pc
- Fresh Rosemary – Leaves stripped and fine chop 2pc
- Beef Stock 250ml
- Red Wine 250ml
- Extra Virgin Olive Oil 1tbsp
- Unsalted Butter 1tbsp
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
For topping
- Russet Potatoes 1.5kg
- Fresh Parsley – leaves stripped and fine chop 3pc
- Whole Milk 500ml
- Unsalted Butter 3tbsp
- Bay Leaves 3pc
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
Method:
- Begin with a heavy bottom pan or Dutch oven, heat oil over medium-high heat
- Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat
- Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown
- Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned
- Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock
- Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas
- Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)
- Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys
- Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edge
- Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves
- Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves
- Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth
- Adjust consistency by adding more milk if necessary, season with salt and pepper
Almost Done!
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