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SHEPHERD'S PIE

cook:

2 h

Picture for SHEPHERD'S PIE

4,311,483 views  Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.

8 Servings

US

original

metric

INGREDIENTS

For the Mashed potatoes

For the Mashed potatoes

Yukon Gold potatoes

3 Yukon Gold potatoes

aged white cheddar

3 ½ oz aged white cheddar

unsalted butter

½ cup unsalted butter

chives

½ cup chives

Kosher salt

Kosher salt

White pepper

White pepper

milk

½ cup milk

egg yolks

2 egg yolks

For the Stew

For the Stew

large onion

0.5 large onion

medium carrots

4 medium carrots

Rosemary sprigs

Rosemary sprigs

Thyme sprigs

Thyme sprigs

garlic (peeled)

3 cloves garlic (peeled)

ground lamb (or ground beef)

1 ground lamb (or ground beef)

Tomato paste

Tomato paste

flour

1 tbsp flour

Dark Irish Stout

1 cup Dark Irish Stout

bone broth

1 cup bone broth

Worcestershire sauce

Worcestershire sauce

Peas (fresh or frozen)

Peas (fresh or frozen)

Madeira (optional)

1 tbsp Madeira (optional)

puck frozen Demi Glace (optional)

1 puck frozen Demi Glace (optional)

DIRECTIONS

1.

For the Mashed Potatoes

1.

Start by peeling and cutting Yukon Gold potatoes in half. Put them in a large sauce pot and cover with cold water.

Yukon Gold potatoes

3 Yukon Gold potatoes

2.

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain and place back in the warm pot.

3.

Place over medium-low heat, stir around and cook gently for about 1 minute.

4.

Kill the heat and add aged Irish white cheddar, unsalted butter, and chives (optional).

aged white cheddar

3 ½ oz aged white cheddar

unsalted butter

½ cup unsalted butter

chives

½ cup chives

5.

Using a masher, or potato ricer, mash everything together. Add kosher salt and white pepper to season.

Kosher salt

Kosher salt

White pepper

White pepper

6.

Add egg yolks to milk and beat together. Add to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

egg yolks

2 egg yolks

milk

½ cup milk

7.

For the Meat Stew and Peas

1.

Start by finely mincing onion and carrots. Chop a few sprigs of rosemary and thyme and crush the garlic.

large onion

0.5 large onion

medium carrots

4 medium carrots

Rosemary sprigs

Rosemary sprigs

Thyme sprigs

Thyme sprigs

garlic (peeled)

3 cloves garlic (peeled)

2.

In a lightly oiled and preheated stainless steel pan, place ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

ground lamb (or ground beef)

1 ground lamb (or ground beef)

3.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

large onion

0.5 large onion

medium carrots

4 medium carrots

4.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste.

garlic (peeled)

3 cloves garlic (peeled)

Tomato paste

Tomato paste

5.

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

Rosemary sprigs

Rosemary sprigs

Thyme sprigs

Thyme sprigs

6.

To make the sauce, add flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes).

flour

1 tbsp flour

7.

Deglaze with dark Irish Stout and beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of Worcestershire sauce. Optional: now is when you can add Madeira and frozen demi-glace if you have it.

Dark Irish Stout

1 cup Dark Irish Stout

bone broth

1 cup bone broth

Worcestershire sauce

Worcestershire sauce

Madeira (optional)

1 tbsp Madeira (optional)

puck frozen Demi Glace (optional)

1 puck frozen Demi Glace (optional)

8.

See Bone Broth for the demi-glace recipe.

9.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.

10.

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better. Set aside for pie assembly.

11.

For the Shepherd’s Pie Assembly

1.

Spoon the stew mixture onto a pie plate. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a pastry bag or a Ziploc bag with the corner cut off.

Peas (fresh or frozen)

Peas (fresh or frozen)

For the Stew

For the Stew

For the Mashed potatoes

For the Mashed potatoes

2.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy.

3.

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. Remove at the 15 minute mark to top with more grated cheddar (optional) and place back in the oven for the remaining 10 minutes. You can also broil it the last 2-3 minutes for extra brown and crispy.

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