Shepherd’s Pie’s Irish history is one we all can relate to, which is why after 300 years this dish is as popular as ever. Shepherd’s pie first came about in the late 1700’s by housewives looking for a frugal way to incorporate leftovers in a in new dish. There are many different recipes that you can find but the basic structure is mash potatoes on the top and bottom and a meat filling. Authentic Irish recipes includes meats such as mutton, lamb or beef filling sauteed with onion, garlic and celery. Americans have adopted this dish as a family night staple. I remember growing up and my mom making Shepherd’s pie with ground beef, potatoes, green peas and topped with cheese. It was one of my favorites dishes growing up, and so good it was easy to get dessert; those were the days. The Irish housewives that created this dish really don’t know how many mom’s they have saved and that their recipe will go down in family dinner history.
Here is a Shepherd’s Pie recipe to try on St. Patrick’s day to make you feel a little more Irish this holiday.
|READY IN: 40 mins||SERVES: 4-6|
|YIELD: 1 pie||UNITS: US|
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 lb ground beef or 1 lb lamb
- 1 large onion, finely diced
- 3 -4 large carrots, finely diced
- 1 cup frozen peas
- 3 -4 sprigs fresh thyme, finely chopped
- 2 tablespoons flour
- 1 tablespoon butter
- 1 glass red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup chicken stock
- 1 large quantity mashed potatoes(estimating 1L or 6 cups, fresh or leftover)
- 1 egg, beaten
- grated Parmesan cheese (optional)
- Pre-heat oven to 200C/400°F.
- Saute carrots in the olive oil until starting to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and thyme.
- Cook until browned then drain fat.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an oven proof dish** (9×13 works for me, as does an oval baker) with butter and add the sauce.
- Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Serve as is or with some crusty bread to mop up that yummy sauce