Shepherd’s pie is the perfect way to celebrate St. Patrick’s Day or St. George’s Day (April 23rd), and I’m sharing a great recipe here for that. It makes a big panful (serves 10), so feel free to invite guests to celebrate with you. How long it takes: about one and a half hours Equipment you’ll need: large saucepan, skillet, baking dish (9 x 13 inches) Servings: 10
About this Shepherd’s Pie recipe
Easy to make: While this recipe takes a little time to prepare, it’s not difficult. The first time I made shepherd’s pie, I used ground beef, instant potatoes and beef gravy out of a jar. This one is definitely a step up from that version. Needless to say, this recipe is much better. Versatile: In my opinion, the lamb is what makes this really flavorful and a cut above the ordinary, and it’s traditional. Beef would be fine, but if you’re going to make shepherd’s pie, why not go for the lamb? If you love lamb, try my braised lamb shanks. They are wonderful! Hearty: This is a stick-to-your-insides kind of meal, hearty and satisfying. Serve it with Irish soda bread (or beer bread!) and a crisp green arugula salad.
What you’ll need
Ground Lamb: Lamb is a high quality protein, and is a good source of many vitamins and minerals (Healthline). If desired, substitute lean ground beef. Round White or Yukon Gold Potatoes: Russets or red potatoes would be fine, too. Use your favorite “mashing” potato. You’ll be adding milk and butter to mash them. Vegetables: Onions, carrots, and peas are the traditional vegetables used in shepherd’s pie. Thyme: Use fresh or dried. If you choose dried, use half as much. Salt and Pepper to taste Dry Red Wine and Beef Stock, to make a delicious gravy, with flour added to thicken the gravy. Sharp Cheddar Cheese for a beautiful golden topping on the casserole.
How to Make Shepherd’s Pie
First, boil the potatoes until they’re tender. When they’re cooked, mash them with butter and milk. Meanwhile, brown the ground lamb (or beef) in a large skillet. Add the onions and carrots to soften them a bit. When the meat is browned and the veggies are soft, stir in the flour. It will coat the meat and veggies and act as a thickener for the gravy. Pour in the wine, broth, and thyme, stirring and simmering until the gravy has thickened. Add the peas. You’re ready to assemble the casserole. Pour the meat mixture into a large casserole dish, spread the mashed potatoes over the whole thing, and sprinkle with grated cheese. Pop it into the oven and bake it twenty to twenty-five minutes.
Make it your own
Switch up the veggies: While peas, carrots, and onions are traditional, different vegetables can be substituted. Try corn, diced bell peppers, mushrooms, shredded cabbage, or turnips. More herby flavor: Add more herbs. Fresh parsley, rosemary, or sage are good choices. Use different potatoes: Instead of mashed white potatoes, make your topping with mashed sweet potatoes. Switch up the cheese: Try different types of cheese to sprinkle on top, or leave the cheese off.
Make-Ahead Ideas
Brown the ground lamb and veggies up to a day ahead; refrigerate. Make the mashed potatoes a day ahead, too, or use leftover mashed potatoes. Assemble casserole and bake when desired.
Storage & Reheating Tips
Refrigerate/Freeze: Leftover shepherd’s pie can be stored in the fridge, covered tightly, for three to five days. To freeze, wrap the casserole tightly in foil, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheat: Microwave individual portions on high for a minute or until heated through. Larger amounts can be reheated in a shallow casserole dish at 350°F for 15 minutes or until heated through.
