Irish Shepherd's Pie

Irish Shepherd's Pie

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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Ingredients

1 h 35 m servings 517 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  3. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  4. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  5. Remove lamb mixture from heat and stir in peas and carrots until combined.
  6. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  7. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  8. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  9. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  10. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  11. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 191
  1. 240 Ratings

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Most helpful positive review

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 fabul...

Most helpful critical review

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 mil...

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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 fabul...

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 unusua...

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 rose...

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 mil...

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...

This is one of the best Shepard's Pie's I've had in a long time!! Really liked that you could taste the cinnamon. I also added chopped celery and fresh carrots(note be sure to either cut fresh c...

This recipe is wonderful.   I have no idea how anyone could call it bland - it is a delightful blend of amazing flavors. Everyone absolutely loved it!   I changed nothing except I had to substit...

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. Sor...

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