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

Shepherd’s Pie Recipe

Name: McCracken’s Irish Pubs SHEPHERD’S PIE Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 0.5 lb ground lamb; 0.5 lb ground beef (80/20); 1 cup yellow onion, finely chopped; 1 cup carrots, diced (about 1/2-inch); 0.5 cup celery stalks, diced; 0.5 cup frozen peas; 2 tsp garlic, minced; 2 tbs tomato paste; 2 tbs all-purpose flour; 1 cup beef stock; 0.25 cup red wine (optional); 1 tbs Worcestershire sauce; 1 tsp fresh thyme leaves (or 1 tsp dried); 0.5 tsp fresh rosemary, finely chopped (or 1/2 tsp dried); 1 each bay leaf; 1 tbs olive oil; 1 tbs unsalted butter (for finishing filling); 1 tsp salt; 0.5 tsp black pepper; 1 lb russet potatoes, peeled and cut into 1- to 1.5-inch cubes; 0.5 cup whole milk or half-and-half; 2 tbs unsalted butter; 2 tbs sour cream (optional for tang); 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs grated cheddar or Parmesan (for sprinkling/toasting); 4 each rustic bread (sliced); 1 tbs fresh parsley, chopped

Inspired by McCracken’s Irish Pub

Time1h 15m

Serves4

Lamb, beef and veggies in a savory gravy topped with toasted mashed potatoes. Served with rustic bread

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Ingredients

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Filling

1/2 lb ground lamb

1/2 lb ground beef (80/20)

1 cup yellow onion, finely chopped

1 cup carrots, diced (about 1/2-inch)

1/2 cup celery stalks, diced

1/2 cup frozen peas

2 tsp Garlic, minced

2 tbs tomato paste

2 tbs 00 bread flour

1 cup beef stock

1/4 cup red wine (optional)

1 tbs Original Worcestershire Sauce

1 tsp fresh thyme leaves (or 1 tsp dried)

1/2 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)

1 each bay leaf

1 tbs olive oil

1 tbs unsalted butter (for finishing filling)

1 tsp Celtic sea salt

1/2 tsp black pepper

Mashed Potato Topping

1 lb russet potatoes, peeled and cut into 1- to 1.5-inch cubes

1/2 cup whole milk or half-and-half

2 tbs Unsalted butter

2 tbs sour cream (optional for tang)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs grated cheddar or Parmesan (for sprinkling/toasting)

To Serve

4 each rustic bread (sliced)

1 tbs Fresh parsley, chopped

Method

Filling

Prepare and brown meat

Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When hot, add the ground lamb and ground beef, breaking up with a wooden spoon. Cook until browned with no large pink pieces remain, about 6–8 minutes. Use a slotted spoon to transfer the meat to a bowl, leaving rendered fat in the pan.

Sauté vegetables

Reduce heat to medium. Add the chopped onion, carrots and celery to the pan. Season with a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the gravy

Stir in the tomato paste and cook 1 minute. Sprinkle the 2 tablespoons of flour over the vegetables and stir to coat; cook 1–2 minutes to remove the raw flour taste. Pour in the red wine (if using) and scrape up browned bits from the pan with a wooden spoon. Add the beef stock gradually while stirring to combine into a smooth gravy.

Combine meat and season

Return the browned meat to the pan. Add Worcestershire sauce, thyme, rosemary, bay leaf, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low, cover, and simmer gently until vegetables are tender and gravy has thickened slightly, about 8–10 minutes. Stir in 1 tablespoon unsalted butter for sheen and taste; adjust seasoning.

Finish filling for oven

If the mixture looks too loose (soupy), simmer uncovered a few extra minutes to reduce. Remove and discard the bay leaf. Stir in frozen peas (they will warm in residual heat). Spread the meat-vegetable mixture evenly in the bottom of the ovenproof skillet or transfer to a 9-inch pie dish or 8x8-inch baking dish, smoothing the top.

Mashed Potato Topping

Cook potatoes

Place the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain thoroughly.

Mash and season

Return drained potatoes to the pot over very low heat for 30–60 seconds to evaporate excess moisture. Remove from heat. Add 2 tablespoons unsalted butter, 1/2 cup milk, 2 tablespoons sour cream (if using), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Mash until smooth and creamy. Taste and adjust seasoning.

Top the filling

Using a spoon or a piping bag, spread or pipe the mashed potatoes over the prepared meat filling in an even layer, sealing the edges. Run a fork over the surface to create ridges that will crisp, or create peaks with the back of a spoon. Sprinkle the grated cheddar or Parmesan evenly over the top.

Bake and brown

Preheat oven to 425°F (220°C). Place the assembled pie on a baking sheet to catch any spills and bake for 20–25 minutes, or until the top is golden and edges are bubbling. For extra toasting, then broil on high for 1–2 minutes, watching carefully to avoid burning, until the highest peaks are nicely browned.

To Serve

Remove shepherd’s pie from oven and let rest 5–7 minutes. Sprinkle chopped parsley over the top. Slice rustic bread and serve alongside the pie to soak up gravy. Serve hot, dividing into 4 portions.