Traditional Shepherd’s Pie is an Irish dish made with seasoned ground lamb, carrots, potatoes and peas and topped with mashed potatoes.
Can you believe it is March already? I’m trying to figure out where in the world the months are going! While this year is definitely flying by, winter is not. It feels like it’s been winter for practically a whole year now. Not cool, Mother Nature. Not cool.
But the one thing about winter that I don’t mind, is warm, hearty and comforting foods. You need something to warm you up and fill you up on these bitterly cold days right?
Insert Shepherd’s Pie. Meat, Potatoes and Vegetables. The perfect hearty dish full of ingredients almost everyone keeps in their freezer and pantry.
The ground lamb is what makes Shepherd’s Pie, Shepherd’s Pie. If you use ground beef instead, it’s actually Cottage Pie, but most people call it Shepherd’s Pie regardless of the type of ground meat they’re using.
Traditional Shepherd's Pie
For the Lamb Mixture:
- 1 lb. ground lamb
- 2 cups carrots finely diced
- 1 cup onion chopped
- 1 cup frozen peas
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 4 oz. red wine
- 1 cup chicken stock
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
For the Mashed Potatoes:
- 8 cups water
- 1 tsp salt
- 2 lbs. Yukon Gold potatoes quartered
- ¼ cup milk
- 6 oz. Irish butter
- salt and pepper to taste
- 1 egg lightly beaten
- ¼ cup grated Parmesan cheese
For the Lamb Mixture:
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
- Heat a large skillet over medium high heat. Add the ground lamb, carrots and onions.
- Cook, crumbling up the lamb for 5-7 minutes or until no longer pink and the onions and carrots have softened.
- Add in the peas and butter and stir until combined.
- Sprinkle the flour on top and mix in until everything has a slightly sticky texture.
- Pour in the Worcestershire sauce, red wine and chicken stock and bring to a simmer. Stir frequently until the mixture reduces by half.
- Season with thyme, salt and pepper.
- Transfer the mixture to the prepared baking dish.
For the Potatoes:
- Bring the water, salt and potatoes to a boil in a large pot. Cook for 10-15 minutes or until potatoes are fork tender.
- Drain potatoes and return to the pot.
- Add milk and butter and mash potatoes until smooth. Taste, adding salt and pepper if necessary.
For Assembly and Baking:
- Spread the mashed potatoes on top of the lamb mixture.
- Optionally, brush the potatoes with the beaten egg and sprinkle the Parmesan cheese on top.
- Bake for 20-25 minutes or until the potatoes are lightly golden.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
- Use a bag of mixed vegetables (carrots, onions and peas)
- A package of prepared, refrigerator mashed potatoes can replace homemade mashed potatoes
To be honest, I don’t cook with lamb a lot. The first time I made lamb burgers I found myself singing “Mary had a little lamb…” and it kind of ruined it going forward. But I did think this dish was delicious with the lamb in it. If you aren’t a fan of lamb, you could easily use ground beef or even ground turkey and I don’t think it would change the flavor of the recipe at all.
March 17 is National Irish Food Day, or National “Eat Like an Irishman” Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Karen of Karen’s Kitchen Stories, is our host. Check out this collection of recipes celebrating Irish food:
- Beef and Smoked Sausage Cabbage Rolls from Food Lust People Love
- Colcannon from Sneha’s Recipe
- Colcannon (Irish Potatoes and Cabbage) from Caroline’s Cooking
- Cold Irish Day Cocktail from Our Good Life
- Dublin Coddle – Irish Bacon, Sausage, and Potato Stew from Karen’s Kitchen Stories
- Instant Pot Dublin Coddle from A Day in the Life on the Farm
- Irish Cheese and Walnut Biscuits from Simply Inspired Meals
- Irish Coffee from Tara’s Multicultural Table
- Mushy Peas from Pandemonium Noshery
- Shepherd’s Pie from Palatable Pastime
- Traditional Shepherd’s Pie from Cookaholic Wife