Shepherd’s Pie

My simple recipe for Shepherd’s Pie.

Are you craving that classic meat and potato combo this St. Patrick’s Day? Well, consider yourself lucky, because I’ve got just the thing for you! Feast your eyes (and soon your taste buds) on this scrumptious Shepherd’s Pie recipe. Packed with savory, hearty flavors, and topped with a layer of fluffy, golden potatoes, this dish is the epitome of comfort food. It’s the perfect way to celebrate the holiday or to simply enjoy a satisfying meal any day. So, roll up your sleeves and let’s dive into creating this delightful culinary masterpiece!

Ingredients:

1 lb ground lamb
1 lb ground beef
1 large onion chopped
1 tsp Salt
1/2 tsp Pepper
2 cups beef bouillon
1 TBSP Soy Sauce
1 TBSP Ketchup
2 TBSP Cornstarch
2 cups frozen peas and carrots
5 potatoes boiled and mashed
4 TBSP butter
Splash of milk
1 egg

Make it:

Peel the potatoes in salted water and boil them until they are soft. Drain and reserve 2 cups of potato water. Mash the potatoes with a fork or potato masher. Add 2 tablespoons of butter and a splash of milk to the potatoes and mix with spatula until the potatoes are mashed. Set them aside.

Using the reserved hot potato water make 2 cups of beef bouillon and set it aside.

For the filling, saute the onions in a tablespoon of avocado oil for about 3 minutes, add the ground beef and ground lamb to the pan and brown. Season with salt and pepper.

Mix the soy sauce and ketchup together (you can also use 2 tablespoon of Worchester sauce instead) and add the mixture to the meat along with 1.5 cups of the beef bouillon. Continue cooking for 3 minutes.

Push the meat mixture to the sides of the pan and add 2 tablespoons of butter to the center of the pan and let it melt.  Stir it together.

To the remaining beef bouillon, add 2 tablespoons of cornstarch and mix well.
Gradually pour into the meat mixture stirring slowly to thicken about 5 minutes on medium low heat.
Add the frozen vegetables to the meat mixture and cook another 5 minutes.

Meanwhile preheat the oven to 350.
Spray a casserole dish with cooking spray.

Spread the meat and vegetable mixture into the casserole dish. Cover it with the mashed potatoes and smooth the surface with a butter knife or spatula. Then create decorative lines into the mashed potatoes. Conversely you can pipe the potatoes on to the meat mixture with a pastry bag.

In a separate bowl, beat the egg and brush it on top of the potatoes.
Bake for 25 minutes until the top is brown. For a crispier topping, broil for 3-5 minutes.

Print Recipe

Shepherd's Pie

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Main Course

Keyword: Irish, Shepherd's Pie, St Patrick's Day

Servings: 6 servings

Ingredients

• 1 lb Ground lamb
• 1 lb Ground beef
• 1 large onion chopped
• salt and pepper
• 2 cups beef bouillon
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 2 tbsp cornstarch
• 2 cups frozen peas & carrots
• 5 potatoes boiled and mashed
• 4 tbsp butter
• 1 egg

Instructions

Potatoes

• Peel the potatoes in salted water and boil them until they are soft. Drain and reserve 2 cups of potato water. Mash the potatoes with a fork or potato masher. Add 2 tablespoons of butter and a splash of milk to the potatoes and mix with spatula until the potatoes are mashed. Set them aside. 
• Using the reserved hot potato water make 2 cups of beef bouillon and set it aside.

Meat mixture

• Saute the onions in a tablespoon of avocado oil for about 3 minutes, add the ground beef and ground lamb to the pan and brown. Season with salt and pepper.  
• Mix the soy sauce and ketchup together (you can also use 2 tablespoon of Worchester sauce instead) and add the mixture to the meat along with 1.5 cups of the beef bouillon. Continue cooking for 3 minutes.
• Push the meat mixture to the sides of the pan and add 2 tablespoons of butter to the center of the pan and let it melt.  Stir it together.
• To the remaining beef bouillon, add 2 tablespoons of cornstarch and mix well.
• Gradually pour into the meat mixture stirring slowly to thicken about 5 minutes on medium low heat.
• Add the frozen vegetables to the meat mixture and cook another 5 minutes.
  
• Preheat the oven to 350.

Assembling

• Spray a casserole dish with cooking spray.
• Spread the meat and vegetable mixture into the casserole dish. Cover it with the mashed potatoes and smooth the surface with a butter knife or spatula. Then create decorative lines into the mashed potatoes. Or, you can pipe the potatoes on to the meat mixture with a pastry bag.
• In a separate bowl, beat the egg and brush it on top of the potatoes.
  
• Bake for 25 minutes until the top is brown.

  For a crispier topping, broil for 3-5 minutes.