St Patricks Day Shepherds Pie

My tiny apartment kitchen smelled like a Dublin pub on March 17th, the year I decided to go all out for St. Patricks Day. Id never worked with ground lamb before, and honestly, the raw smell had me worried. But once that hit the hot oil with onions and carrots, something magical happened.

Six friends crowded around my mismatched dining table that night, forks clinking against chipped bowls. Nobody spoke for the first ten minutes, just the sound of satisfied eating and occasional mmmm sounds. My roommate Jake, who usually survives on takeout, asked if I could make this every Sunday.

Ingredients

• 2 tablespoons olive oil: Use a neutral oil with a decent smoke point since the filling simmers for a while
• 1 ½ pounds (700 g) ground lamb: The fat content is crucial here, so avoid extra lean varieties or youll miss that signature richness
• 1 large onion, finely chopped: Yellow onions work best since they sweeten as they cook down
• 2 carrots, diced: These add natural sweetness and color, creating those orange flecks throughout the filling
• 2 celery stalks, diced: Essential aromatic base that provides subtle depth and texture
• 2 cloves garlic, minced: Fresh garlic makes a difference here, skip the jarred stuff
• 1 cup (150 g) frozen peas: Add these at the very end so they stay bright green and dont turn mushy
• 2 tablespoons tomato paste: This creates the deep color and subtle acidity that balances the rich lamb
• 1 tablespoon Worcestershire sauce: The secret umami bomb that makes the filling taste like it simmered for hours
• 1 cup (240 ml) beef or lamb broth: Lamb stock is ideal but beef works perfectly fine
• 1 teaspoon dried thyme: Dried herbs work better here since theyll cook with the filling
• 1 teaspoon dried rosemary: Woody herbs stand up beautifully to the bold lamb flavor
• 1 bay leaf: Classic aromatic that adds subtle background notes
• Salt and freshly ground black pepper: Season generously at each layer, this dish can handle bold seasoning
• 2 pounds (900 g) potatoes, peeled and cut into chunks: Russets or Yukon Golds both work, just cut them evenly so they cook at the same rate
• 4 tablespoons (60 g) unsalted butter: Room temperature butter incorporates more smoothly into the potatoes
• ½ cup (120 ml) whole milk: Warm the milk before adding to prevent gluey potatoes
• ½ teaspoon salt: Start with less, you can always add more but cant take it back
• Freshly ground black pepper: White pepper keeps the potatoes pristine looking if presentation matters
• 1 egg yolk: Optional but gives the topping that gorgeous golden color and helps it brown beautifully

Instructions

Getting Started:

Preheat your oven to 400°F (200°C) so its ready when you are

Brown the Lamb:

Heat olive oil in a large skillet over medium heat and add ground lamb, breaking it up with a wooden spoon as it browns

Build the Base:

Add chopped onion, carrots, celery, and garlic, sautéing for 5 to 6 minutes until the vegetables have softened and the kitchen smells incredible

Add Depth:

Stir in tomato paste and let it cook for 1 minute before adding Worcestershire sauce, broth, thyme, rosemary, bay leaf, salt, and pepper

Simmer It Down:

Let the filling simmer uncovered for about 15 minutes until slightly thickened, stirring occasionally so nothing sticks

Finish the Filling:

Remove and discard the bay leaf, then stir in frozen peas and set the filling aside while you make the potatoes

Boil the Potatoes:

Place potatoes in a large pot, cover with cold water, add a pinch of salt, and boil until fork tender, about 15 to 18 minutes

Mash Them Up:

Drain well and return to the hot pot, then add butter, milk, salt, pepper, and mash until smooth, stirring in the egg yolk if using

Assemble:

Spoon the lamb filling into a 9x13 inch baking dish and spread the mashed potatoes evenly over the top, creating ridges with a fork for crispy edges

Bake to Golden:

Bake for 25 to 30 minutes until the top is beautifully golden brown and the filling is bubbling up around the edges

Rest and Serve:

Let it rest for 10 minutes before serving, this helps everything set and makes serving much easier

Save

Last year my mom called me mid-March asking for the recipe, claiming it was the only thing my dad had requested for his birthday dinner. Knowing my moms usual recipe repertoire of three dishes, this felt like a small victory.

Make It Ahead

Assemble the entire shepherds pie up to 24 hours before baking, cover tightly, and refrigerate. Add 5 to 10 extra minutes to the baking time since it will be cold when it hits the oven.

Freezing Instructions

Wrap the unbaked dish tightly in plastic and foil, freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

Crusty Irish soda bread is perfect for soaking up the rich filling, while a simple green salad with bright vinaigrette cuts through the richness.

• A dark Irish stout creates the perfect pairing if you enjoy beer with dinner
• Steamed green beans with lemon complement without competing with the hearty flavors
• Extra Worcestershire sauce on the table lets everyone adjust to their taste

Save

Theres something profoundly satisfying about this dish, the way simple ingredients transform into comfort food magic. Hope it finds its way into your regular rotation, just like it did in mine.

Recipe FAQs

→ What type of meat is used in this dish?

Ground lamb provides a rich and flavorful base, contributing to the traditional taste of the dish.

→ Can I add extra vegetables to the filling?

Yes, carrots, celery, onion, and peas are common, but additional vegetables like parsnips or mushrooms can be incorporated.

→ What gives the topping its creamy texture?

Boiled potatoes mashed with butter, milk, and optionally an egg yolk create a smooth and creamy topping.

→ Is there a way to enhance the filling's flavor?

Adding a splash of stout, such as Guinness, enriches the filling with a deeper, slightly bitter note.

→ What oven temperature is best for baking?

Baking at 400°F (200°C) ensures the topping turns golden and the filling bubbles hot throughout.