Lindas Irish Shepherds Pie Recipes

IRISH SHEPHERD'S PIE

Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories World Cuisine Recipes European UK and Ireland Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

LINDA'S SHEPHERD'S PIE

Linda's Shepherd's Pie image

Quick and easy to prepare, even the kids love this one, because it's YUMMY! This recipe will have you going back for a 2nd helping for sure... LOL It's ADDICTING!

Provided by Lindas Busy Kitchen

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, cut in half and sliced
1 1/2 lbs lean ground beef
salt and pepper
garlic powder
1 (14 3/4 ounce) can whole kernel corn
2 (14 3/4 ounce) cans cream-style corn
6 large potatoes, peeled, boiled, and mashed with milk and butter
3 tablespoons butter

Steps:

In a lg. frying pan cook the onion until almost done.
Add beef and stir, cooking until meat is cooked through.
Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
Spoon mixture into a 9x13" baking pan.
Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
Cook and mash the potatoes until smooth.
Add the mashed potatoes over the top of the casserole.
Dot with pats of butter all over the top.
Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

Nutrition Facts : Calories 1055.8, Fat 28.1, SaturatedFat 12.8, Cholesterol 133.5, Sodium 1171, Carbohydrate 158.4, Fiber 17.5, Sugar 15.3, Protein 52.2

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