Last week, Michael and I celebrated St. Patrick’s Day with this delicious shepherd’s pie and an oatmeal stout (this one). Shepherd’s pie is a classic comfort food, and I was really happy with how this recipe turned out — I only made a few small changes to the original.
- 6 cups of mashed potatoes or sweet potatoes (made with a dab of butter, a dash of milk, and seasoned salt and pepper to taste)
- 1-2 Tbsp vegetable oil
- 3-4 large carrots, finely diced
- 1 large onion, finely diced
- 1 lb of ground lamb, beef, or turkey
- 1 tsp black pepper
- 1/2 tsp each of dried thyme, dried parsley, and dried rosemary
- 1 Tbsp butter
- 1 cup frozen peas
- 2 Tbsp all-purpose flour
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 1/4 cups beef stock
Preheat oven to 400 degrees. Begin by cooking and mashing the potatoes (skip this step if you are using leftover mashed potatoes).
Meanwhile, heat 1-2 Tbsp of vegetable oil over medium heat in a Dutch oven. Saute the carrots and onions for 5-6 minutes. Add the ground meat, and cook until browned. Drain any excess fat from the pan. Season meat mixture with 1 tsp black pepper, and 1/2 tsp each of dried thyme, parsley, and rosemary. Stir in 1 Tbsp butter and the frozen peas. Add the flour and stir to coat. Stir in the remaining ingredients and let simmer, stirring occasionally, until it reduces to a thick gravy.
Spoon the mashed potatoes over the filling (you will need to transfer the filling to a 3.5 quart or 9″x13″ baking dish first, if you aren’t using a Dutch oven). Bake, uncovered, for 25 minutes at 400 degrees. Serve with crusty bread, if desired.