Recipe by Chef John
"This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner."
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lean ground lamb
salt and ground black pepper to taste
minced fresh rosemary
2 1/2 cups
water, or as needed
1 (12 ounce) package
frozen peas and carrots, thawed
2 1/2 pounds
Yukon Gold potatoes, peeled and halved
ground cayenne pepper
Irish cheese (such as Dubliner®), shredded
O I made this tonight with some provisions using hamburger, beef broth and green beans and carrots because i did not have lamb or peas.Used the directions and all other ingredients. It was fabulous and I deal with a 14 yr old critic who asked for seconds, this alone immediately put this into my favorites recipe box. Thanks John, I enjoy your light hearted humor while cooking, thank you for the flavor of food
ugh! way too greasy for my family. I would drain the meat before adding the flour next time. My family doesn't appreciate intense flavors, so I will cut down on all the spices and use a more mild cheddar in the potatoes.
I made this last night also using ground beef and it received rave reviews at dinner. I did use beef broth for the liquid since I had to use ground beef. I thoroughly enjoyed it, which is unusual for me. Also, hubby, adult son, and teenage daughter ate it happily-no complaints from anyone! Hurray!! Chef John, I enjoyed watching you prepare it, that helps me when I am trying something for the first time.
Omg de-lish. Eyeballed ingredents (as we irish do) and it came out perfect. Dubliner cheese works really well w the potatoes. Perfect alternative for those who dont like corned beef.
I've never had a cottage pie that I liked, they're always too bland, but made this one tonight on a whim, just because CJ hardly ever disappoints. I used ground beef and mixed veg, omitting rosemary and cinnamon, as they seemed more suited to lamb than beef. After tasting the beef mix, I wanted to boost the beefy flavor, so added 2 teaspoons beef base. Perfect flavor! I was worried that the beef mix was too thick, but after baking it was just right. I might add more cheese to the potatoes next time, or even toss some in with the beef. The bones of this recipe are great, producing a perfect pie that holds together but isn't dry at all. It could be easily adapted to other cuisines, using Mexican spices and topping with cornbread, or using soy sauce, Hoisin sauce and wasabi mashed potatoes for Asian flair. Finally, a really, really good gluten-free casserole! Thanks, Chef. And thanks for a new trick to remove oil from ground meat. I'll never try to drain hot oil again!
Excellent! This is truly the traditional shepherds pie. As the allrecipes.com video on this states…Shepherds raised sheep not cow, hence the use of lamb and not beef and the name "Shepherds Pie”. I made this exactly as written and it was delicious. I did make a mushroom gravy to go on top. A great one dish meal; for a crowd, or dinner for two with plenty of leftovers!
I had to use ground cow meat (not lamb, cowboy pie? Ha!) But it was delicious any way. Perfect recipe, and Chef John is amaizing, great teacher and makes cooking and enjoyable experience. Sorry for my poor English!.
I made this with the suggested ground lamb, it came out great. It had alot of flavor everyone in the family loved it. I have made Shepherds Pie before but this one by far is one of the best.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Shepherd's Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 204
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