It’s not just for St. Patrick’s Day anymore – Shepherd’s Pie is a hearty meal for any of the cold, blustery months. A comfort food with lots of good veg, Shepherd’s Pie always pleases. While it takes a bit of effort, it can feed many and makes great leftovers.
- 1 lb ground lamb
- 1.5 lbs potatoes, peeled & cut
- onion, diced
- carrot, peeled & chopped
- parsnips, peeled & chopped
- cup green peas, thawed
- 1-3 cloves garlic, peeled & crushed
- a sprig of fresh rosemary, stripped and minced
- 1 tbsp flour
- 1/2 cup chicken, veg broth
- olive oil, milk, butter, salt & pepper
- cheddar cheese optional
How To Make It
Boil the potatoes for 15-20 mins until tender. In the mean time, add 2-3 tbsp olive oil into a skillet over medium heat and cook the ground lamb.
Preheat the oven to 400. As the lamb nears completion and juices remain, add the onion, carrot, parsnip, rosemary and garlic and let it saute with the lamb, stirring occasionally until golden. Then add the peas and mix it all together.
Sprinkle the flour over the mix, then add about 1/2 cup broth. Simmer until thickened and remove from heat. When potatoes are done, strain them, mash them, add butter and stir until all is melted. Stir in about 1/4 cup milk, then salt & pepper to taste.
Pour meat and veg mix into a pie plate. Lay the potatoes on in sections with a spatula, then fill in the gaps. Use a fork to make a criss-cross pattern of ridges all over the top. Lay on a few pieces of butter and place into oven with a drip pan underneath. Bake for 30-35 mins until golden. Optionally, top with shredded cheddar cheese and bake for another 10 mins until cheese is toasted.
Recommended beer pairings: a smooth, mildly hopped golden or English ale, a toasty porter or a pint of Guinness.