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Restaurants›McCracken’s Irish Pub›Half Shepherd’s Pie Recipe

Half Shepherd’s Pie Recipe

Name: McCracken’s Irish Pubs HALF SHEPHERD’S PIE Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: British
Ingredients: 0.5 lb extra-lean ground beef or lamb; 0.25 cup yellow onion; 0.25 cup carrot, diced; 0.25 cup frozen peas; 0.5 tbs garlic cloves, minced; 0.5 tsp tomato paste; 0.25 cup beef or chicken stock; 0.5 tsp Worcestershire sauce; 0.5 tsp all-purpose flour; 0.5 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 0.5 lb russet or Yukon gold potatoes, peeled and cut into 1-inch chunks; 1 tbs unsalted butter; 2 tbs whole milk; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs grated cheddar cheese (optional); 1 tsp fresh parsley, chopped; 0.125 tsp paprika

Inspired by McCracken’s Irish Pub

Time50m

Serves1

With soup or salad

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Ingredients

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Meat filling

1/2 lb extra-lean ground beef or lamb

1/4 cup yellow onion

1/4 cup carrot, diced

1/4 cup frozen peas

1/2 tbs Garlic cloves, minced

1/2 tsp tomato paste

1/4 cup beef or chicken stock

1/2 tsp Original Worcestershire Sauce

1/2 tsp 00 bread flour

1/2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp dried thyme

Mashed potato topping

1/2 lb russet or Yukon gold potatoes, peeled and cut into 1-inch chunks

1 tbs Unsalted butter

2 tbs whole milk

1/4 tsp Celtic sea salt

1/8 tsp black pepper

2 tbs grated cheddar cheese (optional)

Finish & garnish

1 tsp Fresh parsley, chopped

1/8 tsp Watkins paprika

Method

Meat filling

Prepare vegetables

Warm a medium skillet over medium heat and add 1/2 tablespoon olive oil. Add the diced onion and carrot and cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 4 minutes. Add minced garlic and cook 30 seconds until aromatic.

Brown the meat

Increase heat to medium-high, add the 0.5 lb ground beef or lamb to the pan. Break up with a spoon and cook until no longer pink, about 5 minutes. Drain excess fat if needed, leaving a thin coating for flavor.

Make filling sauce

Stir in 0.5 teaspoon tomato paste, 0.5 teaspoon Worcestershire sauce and 0.5 teaspoon flour; cook 1 minute to take the raw flour taste out. Pour in 0.25 cup stock and bring to a simmer. Add 0.25 cup frozen peas, 0.5 teaspoon salt, 0.25 teaspoon black pepper and 0.25 teaspoon dried thyme. Simmer gently until sauce thickens slightly, about 3 minutes. Taste and adjust seasoning. Remove from heat and transfer filling to the baking dish reserved for the half shepherd's pie (an approx. 5x7-inch or similar half-size ovenproof dish).

Mashed potato topping

Cook potatoes

Place the 0.5 lb potato chunks in a small saucepan and cover with cold water by about 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 10–12 minutes. Drain thoroughly.

Mash and season

Return hot drained potatoes to the pot. Add 1 tablespoon butter and 2 tablespoons milk. Mash until smooth or to your preferred texture. Stir in 0.25 teaspoon salt and 1/8 teaspoon black pepper. If using, fold in 2 tablespoons grated cheddar cheese. Adjust milk, salt, and pepper to reach a spreadable consistency.

Assemble topping

Spoon the mashed potatoes over the hot meat filling, spreading to the edges to seal. Use a fork to create shallow ridges (or a spatula for a smooth finish) which will brown nicely. Sprinkle 1/8 teaspoon paprika over the top for color, if desired.

Bake & finish

Preheat oven to 400°F (200°C). Place the assembled half shepherd’s pie on a baking sheet (to catch any spills) and bake in the center of the oven until the top is golden and the filling is bubbling at the edges, about 15–18 minutes. If you want more color on the mashed potatoes, place under the broiler for 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top before serving.