Over the past few years, Shepherd’s Pie has become a staple meal in our household. I would even go so far as to say it’s our favourite dinner. I guess when you’re dating an Irish guy, pretty much anything involving potatoes is encouraged. Not that I’m complaining. I do have a penchant for carbs.
So after some trial and error, I have undeniably perfected my recipe, which I am happy to share with all of you in honour of St. Paddy’s Day!
Please note, this is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified.
Olive Oil (2 tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1-2 large carrots (finely chopped)
1 large onion (finely chopped)
1 cup corn (I just used the frozen stuff)
1 cup peas (which I didn’t have on hand this time, so I went without)
Minced garlic (I used 3 cloves. You can use more, or less)
Tomato Paste (no more than 1 small can)
Red Wine (I use about a cup because I am obsessed with red wine but you can use less)
Chicken Stock (1/4 cup)
Golden Potatoes (about 1.5 lbs)
Heavy Cream (1/4 cup)
Butter (3 1/2 tbsp)
Egg Yolks (1-2)
Parmesan Cheese (minimum 1/4 cup)
- Bring water to a boil in a large pot, add some salt and your potatoes. Set a 15 minute timer and start on your filling.
- Pour olive oil into large pan, add meat and brown evenly.
- Add your rosemary, thyme, garlic, salt & pepper. Mix well.
- Add your carrots and onion. Stir thoroughly until onions become translucent.
- Add carrots and peas. Stir.
- Add Worcestershire Sauce, stir, add tomato paste, stir to combine.
- Add Red Wine and allow to sweat down 2-3 minutes.
- Add chicken stock and simmer until thickened.
- Once potatoes are complete, remove from heat and strain. Transfer back into pot and add cream, butter, salt, pepper, yolk(s) and cheese. Mash together.
- Scoop filling into a deep casserole or oven safe dish, and then spoon mash over top.
- Use spatula to spread the mash and then add a generous portion of Parmesan cheese over top.
- You can also use the back of a fork on the potatoes to create a “peaked” look.
- Place in oven at 400·F for 15 minutes and then broil for 2-3 or until the potatoes turn a golden brown.
- Serve immediately and fall in love!
This recipe usually serves about 4-6, but the leftovers are just as good!
*Insert whatever the Irish equivalent to Bon Appetit is here*