Shepherd's Pie Recipe Is a Lunch o' the Irish
This savory pie makes for divine comfort food.
It is said that shepherd's pie is named for the occupation in which Ireland's St. Patrick labored as a young man. Although most agree that the dish evolved in the 1800s from cottage pie (the names are now all but synonymous), both England and Ireland claim it as their own.
But we find nothing to debate in delicious. This recipe for shepherd’s pie offers up some classic fall and winter comfort food and makes great use of some of those cold weather root vegetables before your attention turns to the spring crops.
- 3 tablespoons butter
- 1 ½ pounds lamb or beef, cubed
- 2 medium onions, chopped
- 2 carrots, chopped
- 1 turnip or rutabaga, peeled and cubed (about 1 cup)
- ½ cup garden peas
- 1 medium tomato, diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup flour
- 1 cup beef or chicken stock
- 2 teaspoons Worcestershire sauce
- 2 pounds Yukon Gold potatoes, diced
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ½ cup heavy cream
- ½ cup cheddar cheese, grated
In a large saucepan, brown lamb or beef in butter over medium-high heat.
Add onions, carrots, turnip, peas, tomato, salt and pepper and cook, stirring frequently, until root vegetables soften (10-12 minutes).
Add flour and stir about a minute to coat.
Add stock and Worcestershire sauce, reduce heat to simmer 25-30 minutes, until thickened.
In a separate pot, boil potatoes until tender (10-15 minutes).
Drain water from pot and mash potatoes using a potato masher.
Stir in paprika, salt, cream and cheese until fully combined.
Pour meat filling into a greased, 2 quart baking dish.
Top with a smooth, even layer of mashed potatoes.
Bake in a 400 degree oven 25-30 minutes until potatoes begin to brown.
Remove from oven and let rest 10 minutes before serving.