How To Make Shepherd's Pie - Shepherd's Pie Recipe for St. Patrick's Day #Shepherd'sPie
Happy St. Patrick's Day! According to 23AndMe I'm about 53% Irish lol.. Grab a Green T Shirt and a Green Beer and meet me in the kitchen for this Classic dish! Let's #MakeItHappen
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Shopping List:
1.5 lbs Ground Meat (Lamb or Beef is traditional but feel free to use any ground meat or vegan substitute)
2-3 medium sized carrots
1/2 cup frozen corn
1/2 cup frozen peas
2 tbsps tomato paste
1 onion
Fresh Parsley
1 tbsp worcestershire sauce
Fresh Rosemary and Thyme
3 garlic cloves
2 tbsps flour
1 cup beef broth
2 lbs russet potatoes
1 stick unsalted butter
2-3 tbsps sour cream
1/2 cup half & half
salt, pepper, garlic, onion powder
Gruyere or Parmesan Cheese
1 egg yolk
Directions:
Preheat your oven to 400 degrees. Peel, Clean, and dice potatoes. Cover with cold water and boil until fork tender. (salt water)
Mix together half and half, sour cream, and butter over medium low heat. Mash potatoes and slowly incorporate butter and cream mixture. Mix until smooth. Add 1/2 cup parmesan cheese and season to taste. Mix in 1 egg yolk and set aside.
Heat skillet over medium high heat and add cooking oil. Add 1 1/2 lbs ground meat and brown evenly until cooked through. Season with salt, pepper, garlic, and onion powder. Remove with slotted spoon and add diced onion and carrots to the skillet with 1 tbsp of fat from the ground meat. Cook until tender and then add back in the meat. Add garlic and tomato paste and mix to combine. Add worcestershire sauce and fresh herbs. Add flour and mix. Cook 1-2 minutes and then add beef stock. Bring to a simmer and cook for 2-3 minutes until mixture thickens. Reduce heat to low and mix in forzen peas and carrots. Season to taste.
In a large casserole dish, add layer of meat and veggies. Top with thick layer of mashed potatoes and grate fresh cheese on top. Bake at 400 degrees for 30 minutes or until the potatoes are browned.
shepherds pie #mrmakeithappen
Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy potato topping
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***RECIPE, SERVES 6-8°°°
2 lb (907g) ground lamb
3-4 carrots
1 large onion
Half a bottle (3 cups, 375mL) white wine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 cup (118mL) Worcestershire sauce
1/4 cup (60mL) tomato paste
1/4 (30g) flour (use more if you want your filling more solid)
water or stock
salt
pepper
a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe:
fresh rosemary (very optional)
10 oz bag (280g) frozen peas
2 lb floury potatoes
1 stick (4 oz, 110g) butter
milk
2 egg yolks
2 oz (50g) cheddar cheese
salt
chives (very optional)
This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish.
Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go.
Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine.
Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour.
Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you're ready to put it on the pie.
Get your oven heating to 400ºF, 200ºC, ideally convection.
When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty.
Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.
Irish Shepherd's Pie - Classic Shepherd Pie for St. Patrick's Day
Learn how to make an Irish Shepherd's Pie! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Irish Shepherd's Pie recipe!
Easy Shepherd's Pie Recipe
This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top
INGREDIENTS FOR THE FILLING:
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1 medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1 1/2 cups frozen vegetables of choice
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test
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Shepherd's Pie | Basics with Babish
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Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
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