Shephard's Pie is an easy hearty casserole the whole family will enjoy.
Technically, a Shephard's Pie should be made with ground lamb. Shepherds tend sheep not cows or turkeys.
But, ground lamb can be hard to find or somewhat expensive. At least in my neck of the woods. So, I usually make it with beef and still call it Shepherd's Pie. Feel free to do the same, I won't correct you.
You can make up mashed potatoes specifically for this recipe if you wish, or you can make extra mashed potatoes for another meal and set aside the 4 cups for this recipe.
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- Lime Poke Cake by Hezzi-D's Books and Cooks
- Nana's Potato Pancakes by A Kitchen Hoor's Adventures
- Raisin Irish Soda Bread by Art of Natural Living
- Shephard's Pie by That Recipe
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2-3 carrots (chopped)
- 2 pounds ground lamb (or ground beef)
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 cup chicken broth
- salt and pepper (to taste)
- 4 cups prepared mashed potatoes
- 2 tablespoons butter (melted)
- Preheat oven to 350°F.
- In a large skillet, heat olive oil over medium heat. Add onions and carrots, stirring occasionally until onions are golden, about 5 minutes.
- Add ground lamb and cook until meat is no longer pink.
- Add tomato paste, Dijon mustard and chicken stock. Reduce heat and simmer until the liquid is thickened and mostly evaporated, about 15 minutes.
- Spoon into a casserole dish. Spread mashed potatoes on top. Drizzle with melted butter.
- Bake uncovered at 350°F until potatoes are browned, about 50 minutes.
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More Lamb Recipes
Until next time, happy eating!