Shepherd’s Pie

This dish puts the heart in hearty. Shepherd’s pie is one of those dishes that contain just about all of our favorite things. Ground lamb or beef are cooked with onions, carrots and peas for the ultimate savory pie filling. Topped with creamy mashed potatoes and then baked until the peaks of the taters get nice and crispy, there’s no better way to celebrate the cuisine of the Emerald Isle than with this dish.

Learn to make it in this online cooking school class with our host. This meal is one of our favorite year round indulgences. Oh, and the leftovers are ever better than the first bite!

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Shepherd’s Pie Recipe:

Ingredients:
1 tbsp olive oil
1 lb lamb
1 large onion, finely chopped
3 large carrots, finely diced
1 ½ cup frozen peas
½ tbsp chopped fresh thyme
2 tbsp flour
1 tbsp butter
1 ½ tbsp tomato paste
2 tbsp Worcestershire sauce
½ cup stock
Smoked paprika for garnish
Mashed Potatoes
2 pounds yellow potatoes, peeled and cut into quarters
1 cup heavy cream
2 tbsp unsalted butter
Salt and pepper to taste

Directions:

1. Preheat the oven to 400F.

2. In the meantime, boil water for potatoes. Once boiling, add them and cook until fork tender-about 15 minutes. Drain well in colander. Add butter and cream to warm pot and add back the potatoes when butter has melted. Mash with hand mixer or hand masher. Season with salt and pepper to taste. Set aside.

3. On medium heat in a large pan, saute carrots and onion in olive oil until onions begin to sweat, about 5 minutes. Add in the meat and cook until browned. Add in peas, thyme, pepper and a sprinkle of flour and stir thoroughly to combine. Add in tomato paste and Worcestershire sauce and let reduce for a couple of minutes. Gradually add in chicken stock and let reduce until sauce is thick and gravy like-about 10 minutes. Season to taste.

4. Add the meat and vegetable mixture into a 9X13 baking dish and spread evenly. Spoon or pipe the mashed potatoes over the top and sprinkle with some smoked paprika.

5. Bake for about 20 minutes or until the potato is browned on top.

Don’t stop there! View more of our culinary school chef demonstrations.