This hearty Irish shepherd’s pie is a comforting classic that brings the flavours of Ireland straight to the table.
Serves eight.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1kg lean lamb mince
- 1 onion, diced
- ⅓ cup all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon ketchup
- 2 teaspoons minced fresh rosemary
- 1 teaspoon paprika
- pinch ground cinnamon
- salt and ground black pepper to taste
- 2 ½ cups water, or as needed
- 350g frozen peas and carrots, thawed
- 1kg yellow potatoes, peeled and halved
- 115g Irish cheese (such as Dubliner), shredded
- ¼ cup cream cheese
- 1 tablespoon butter
- 1 pinch ground cayenne pepper
- 1 large egg yolk
- 2 tablespoons milk
Preheat the oven to 190 degrees C.
Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly.
Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant.
Stir in water, scraping 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.
Remove lamb mixture from heat, then stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 33x23cm baking dish; set aside.
Cook potatoes until tender. Drain well and return potatoes to the pot.
Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth, and season.
Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
Top lamb mixture in the baking dish with evenly spread mashed potatoes. Bake for 25 to 30 minutes.
