Ingredients:

For the Filling:

  • 1 lb (450g) ground lamb (Irish lamb, if possible)
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup Irish stout beer (like Guinness)
  • 1 cup beef broth
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
  • Salt and pepper to taste
  • 1 tablespoon all-purpose flour (optional, for thickening)

For the Mashed Potato Topping:

  • 2 lbs (900g) potatoes, peeled and chopped (use a floury variety like Maris Piper or Rooster potatoes)
  • 1/4 cup (60ml) whole milk or cream
  • 1/4 cup (60g) Irish butter (like Kerrygold)
  • 1/2 cup (60g) Dubliner cheese or Irish cheddar, shredded (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Filling:
    • In a large skillet or frying pan, brown the ground lamb over medium heat until fully cooked. Drain off any excess fat.
    • Add the chopped onions and diced carrots to the pan. Cook for about 5-7 minutes, until the vegetables are softened.
    • Stir in the minced garlic, tomato paste, and Worcestershire sauce. Cook for another 2 minutes.
    • Pour in the Irish stout and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
    • Add the beef broth, thyme, and rosemary. Bring to a simmer and let the mixture cook for about 15 minutes, allowing the flavors to develop.
    • If the filling is too liquidy, sprinkle in the flour and stir well to thicken. Add the frozen peas and cook for another 2 minutes. Season with salt and pepper to taste.
  2. Prepare the Mashed Potato Topping:
    • While the filling is cooking, place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes until tender, about 15 minutes.
    • Drain the potatoes and return them to the pot. Add the Irish butter, milk or cream, and shredded Dubliner cheese (if using). Mash until smooth and creamy. Season with salt and pepper to taste.
  3. Assemble the Shepherd’s Pie:
    • Preheat your oven to 400°F (200°C).
    • Spread the lamb filling evenly in the bottom of a baking dish.
    • Spoon the mashed potatoes on top of the filling, spreading it out evenly. Use a fork to create a decorative pattern on the surface of the potatoes.
  4. Bake:
    • Place the assembled Shepherd’s Pie in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
  5. Serve:
    • Let the Shepherd’s Pie cool slightly before serving. Enjoy it with a side of buttered cabbage or steamed green beans.

Optional Additions:

  • Irish Stout: Incorporating stout beer like Guinness adds a deep, rich flavor to the filling, giving it a distinctly Irish character.
  • Dubliner Cheese: This cheese adds a sharp, nutty flavor to the mashed potatoes, enhancing the overall richness of the dish.
  • Irish Butter: Known for its high butterfat content, Irish butter adds a luxurious creaminess to the mashed potatoes.

This version of Shepherd’s Pie brings a true taste of Ireland to your table, with flavors that are hearty, rich, and deeply satisfying.

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