St Patricks Day Shepherds Pie (Printable)
A classic Irish dish with ground lamb, vegetables, and smooth mashed potato topping for a comforting meal.
# What You’ll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 ½ pounds ground lamb
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 1 cup beef or lamb broth
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Mashed Potato Topping
15 - 2 pounds potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ teaspoon salt
19 - Freshly ground black pepper, to taste
20 - 1 egg yolk (optional)
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - In a large skillet or Dutch oven, heat olive oil over medium heat. Add ground lamb and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
03 - Add chopped onion, carrots, celery, and garlic. Sauté for 5–6 minutes until softened.
04 - Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce, broth, thyme, rosemary, bay leaf, salt, and pepper. Simmer uncovered for 15 minutes until slightly thickened, stirring occasionally.
05 - Remove bay leaf and stir in frozen peas. Set filling aside.
06 - Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15–18 minutes.
07 - Drain potatoes and return to the pot. Add butter, milk, salt, pepper, and mash until smooth. Stir in egg yolk if using.
08 - Spoon the lamb filling into a 9x13 inch baking dish. Spread mashed potatoes evenly over the top, creating decorative ridges with a fork if desired.
09 - Bake for 25–30 minutes, or until the top is golden brown and filling is bubbling.
10 - Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The lamb adds a richness that beef just cant match, making it feel special enough for holiday gatherings
- This is one of those rare dishes that actually tastes better the next day, so leftovers are a gift
02 -
- Draining excess fat from the lamb after browning prevents the final dish from being too greasy
- Warming your milk before adding it to the potatoes prevents them from becoming gummy and gluey
03 -
- Creating those fork ridges in the potatoes gives you more crispy, golden edges which is the best part
- A splash of Guinness in the filling adds depth and makes it feel authentically Irish