A Scotsman's Shepherd Pie Recipe - Allrecipes.com
A Scotsman's Shepherd Pie Recipe
  • READY IN hrs

A Scotsman's Shepherd Pie

Recipe by  

"Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    25 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
  2. Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
  3. Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
  4. Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
  5. Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
  7. Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
  8. Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • If using instant potatoes, use a quality brand like Honest Earth® All Natural Creamy Mash.
  • Smoky sharp Cheddar works best.
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Reviews More Reviews

Jun 20, 2014

This recipe is to die for! It is so good that my husband and I thought it was quite possibly one of the best things we have ever tasted, and I have a very wide culinary repertoire having lived in three different countries, and I LOVE to cook! I have been making shepherds pie for 20 years but this will be the only shepherds pie recipe I ever use from now on! The only thing I changed was that I added more carrots and peas - I probably doubled them at least. It was wonderful and we couldn't stop eating it and my husband keeps asking me when I will be making it again (even though it is now 112 degrees outside, lol) Comfort food at it's BEST!

 
Jan 22, 2014

Love this recipe. Something out of the ordinary and easy to make. I also enjoyed the left over beer.

 

13 Ratings

Aug 24, 2014

This is a great recipe! Will definitely make again, maybe adding more veggies next time!

 
Apr 25, 2014

I liked that this recipe uses all real ingredients (no canned soup, for example), and it's easy to make simple substitutes with what is on-hand. I subbed in greek yogurt for the sour cream, corn for the peas, and beef for the lamb. Super simple to make and yields an excellent result. This is one for the recipe box!

 
Feb 18, 2014

This was a little more advanced than my cooking skill. I tried it and it was so good! The steps ended up being easier than anticipated. Tasted like I was eating a meal at a restaurant. I will cook it again.

 
Aug 29, 2014

This was delicious. Even better the next day when the flavors develop. Everyone including my neighbors asked for the recipe and cleaned their plates. I only added more veggies as suggested...otherwise the recipe is perfect as is. Thank you so much for sharing!!!!!

 
Jan 23, 2014

This was delicious! We loved it!

 
Aug 08, 2014

This was so good. I have 2 small kids who are very picky eaters. They actually ate it as leftovers. That's no joke.

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 590 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

darklordlarry
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