A couple of years ago, I wrote about Corned Beef and Cabbage not being a traditional Irish dish but a dish embraced by Irish American immigrants. I admit I’ve never been to Ireland even though some of my ancestors came from there. I’ve never had an Irish cook fix this for me, but you know I love to read and learn. From my research I learned that originally shepherd’s pie was made with minced lamb and mashed potatoes. Cottage pie was made with minced beef and sliced potatoes on top like shingles on a roof. St. Patrick’s Day is coming and I’m celebrating with this classic dish.
Today’s recipe is for a really traditional Irish meal. Irish Shepherd’s Pie recipes are made with lamb, but are great with any ground meat–turkey and beef being the most popular modern versions. Onions, green peas, and carrots are usually the vegetables added. I’m using lamb as I like it, but I know some people aren’t fond of it. You can substitute ground beef (lean I suggest) or turkey. In Ireland I read that making the pie with beef makes it Cottage Pie not Shepherd’s Pie. Whatever you call it, give this great casserole a try, and watch everyone flock to the table.
I’m trying to keep the traditional taste of the pie while decreasing the fat. I am always trying to make things a little healthier without losing the taste folks love. I’ve seen recipes that called for sour cream or cream cheese in the mashed potatoes as well as cheese. I think that is over kill myself. In the U.S. make it your own with what you have. I personally think Shepherd or Cottage Pie are perfect to use up your left overs which was the original intent of cooks centuries ago. Have a roast on Sunday with mashed potatoes. On Monday chop the leftover meat and put it in a pie with vegetables and a crust of left over mashed potatoes. How simple is that? It’s frugal and tasty too. Cook a leg of lamb for Easter and make Shepherd’s Pie with flaked or diced lamb later. This is also the kind of dish that you can use what you have. Out of green peas? Try green beans and corn. It can change with what you have on hand. Don’t like Parmesan cheese, try cheddar. Originally the traditional recipe called for Irish cheese but I can’t buy that in my local stores. Sprinkling more cheese on top is really a personal choice and feel free to sprinkle.
To make this recipe gluten-free, substitute cornstarch for the flour but use half as much. This is also true for a grain free version using arrowroot. Dissolve it in a little cold broth or water, then add to the mixture.
Irish Shepherd’s Pie
Use organic when available, Serves 6
Shepherd's Pie
Ingredients
- 1 lb shredded/minced or ground meat cooked lamb or beef
- 1 tbsp olive oil
- 1 diced medium onion (1 cup)
- 3 carrots diced
- 2 celery stalks diced
- 3 chopped cloves garlic
- 1 tbsp fresh thyme leaves (1 teaspoon dried)
- 1 tbsp chopped fresh rosemary (1 teaspoon dried)
- 1 tbsp chopped fresh parley (1 teaspoon dried)
- 2 tbsp flour
- 1 cup beef stock
- 1/2 cup red wine or more stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup frozen green peas
- salt and pepper to taste
- 2 lb potatoes peeled and quartered
- 1/4 cup milk
- 3 tbspp butter
- 1/4 cup grated Parmesan cheese (or cheese of choice like Cheddar)
Instructions
- Preheat oven to 350 degrees F
- Place potatoes in large pot and cover with water
- Bring to a boil
- Reduce heat to medium and cook until potatoes are tender about 15 to 20 minutes
- Heat the olive oil in a large skillet over medium-high heat
- Add carrots, celery, and onion, and cook for about 5 minutes
- Add garlic and cook for one minute
- Add raw ground meat and break apart (if using)
- Cook until meat is brown
- Drain fat from pan
- If using cooked meat, add and stir well
- Stir in frozen peas
- Sprinkle flour over pan and stir well until golden brown about 2 minutes
- Add thyme, rosemary, parsley, and black pepper
- Add tomato paste, stock, Worcestershire sauce and wine if using
- Cook stirring constantly until the mixture starts to thicken, about 3 to 4 minutes
- Pour into greased casserole dish or if using 12 inch cast iron skillet, continue with skillet
- If your casserole dish is too small, place extra into an oven-proof mug
- Drain potatoes
- Combine with milk, butter, grated cheese, and salt and pepper
- Mash until smooth
- Place potatoes on top of stew
- Sprinkle with cheese on top (optional
- )Place dish or pan onto a cookie sheet
- Cook in oven until potatoes are golden brown about 20 to 30 minutes
- Serve warm
- Leftovers are even better the next day
Enjoy!
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This looks absolutely delicious. Shepherds Pie is a huge favourite in our house and it’s interesting to read different people’s versions of the same recipe 🙂
#MMBC
do you have your recipe on your blog? I’d love to read it!
Cottage Pie is popular in out home. The boys love it. I make a great veggie version for myself.
This reminds me of when I was young and going to my nanny’s, comforting and delish X #mmbc
This looks so tasty. I love the presentation in the mug. It personalizes it. That would be great for a brunch in individual mugs. TFS.
This looks so good. Shepherds pie is one of our favourite meals x
It looks delicious !!
Greetings
Cottage pie (the variety with beef mince) is a family favourite. The lamb version is also good but the minced lamb I can get in New Zealand is quite fatty (who would have thought but we export the best quality lamb).
This is one of my favorite dishes to eat but not to make. The only good ones I’ve had are at local Irish restaurants and I still thought they could have been better. I’ll make a pasty from scratch so maybe I should give this a shot. I bet you do a bang up job. I so wish I would have made it to Ireland when I had the chance, ah well.
I’ve always wanted to go but fear I never will.
Sounds good.
We often make sheppards pie using leftover meatloaf since really only my husband eats it and I always have a lot leftover. This looks amazing. Pinned.
thanks for the pin!
Thanks for sharing with us at Encouraging Hearts and Home! (Pinned again to that board)
My mouth is watering just reading the recipe! Hubby loves (meat) pies of any kind!
Shepherd’s Pie is very popular in England as well, and you are right, it was originally to use up leftovers. (I totally agree about leaving out the cream cheese in the potato topping!). I always call this dish Shepherd’s Pie regardless of what meat I use, but you are correct, it’s technically Cottage Pie if you use beef. Your recipe is similar to mine – I think the Worcestershire sauce is a key ingredient! I love how we all have the recipes we have learned or that have been passed down for this dish. It’s fun to compare them (and also to add or tweak ours depending on what we learn!). Have a wonderful week ahead and thank you for sharing with Hearth and Soul, Carol!
You know I hesitated to post my recipe as I know lots of bloggers in the UK make shepherds or cottage pie. I made mine from reading various recipes and using what I liked as my mother never made it. Happy Monday!
I love this with lamb, of course. This is a great recipe. I’ve made my own which varies a bit, but this one is also a keeper.
Yum! Just in time for St. Patrick’s Day. Thank you for sharing!!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Thank you for the feature! Have a blessed day.