“shepherd’s pie” as it’s called across the U.K. and Ireland—is a savory casserole made of ground meat and peas and carrots cooked in a rich gravy and topped with a mountain of mashed potatoes—or puff pastry—or both (as we do here), and sometimes cheese (yup, we do that, too). It’s the kind of food that feeds the body and nourishes the soul, especially in the winter doldrums when it’s dreary outside and dark by 4 pm.
Ingredients for Making the Shepard Pie 😘
- 2 lbsGround lamb
- 3Onions, diced
- 2 Carrots, small dice
- 4Garlic cloves, minced
- 3 tbspFresh thyme
- 2 1/2 cupsBeef stock
- 1 (12 oz.) bottle stout
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 tbspCornstarch
- 1 cupFrozen peas
- 2Sheets puff pastry
Potato Topping 😋
- 4Large russet potatoes, peeled and cubed
- 1/4 cupHeavy cream
- 4 tbspButter
- 1 tsp saltSalt
- 1/2 tsp Pepper
- 1 Egg, lightly beaten
- 1 cupFinely grated gruyere cheese
Method for making the Shepherd pie 👌😄
- Preheat oven to 350° F. Grease 8 (4″) disposable pie tins (found in the baking isle of your local grocery store), or eight oven proof cocottes.
- Prepare filling by heating a large sauté pan and browning the ground lamb. Once all the meat is browned use a slotted spoon to set the meat aside.
- Drain off all but 2 tablespoons of fat. Sauté onions and carrots until onions become translucent, about 5 minutes. Add the garlic and sauté for one minute longer. Add the meat back in with the onion mixture.
- Add to dish thyme stout and stock and season with salt and pepper. Cover with lid and cook in the oven for 1 hour.
- Mix cornstarch and 4 tablespoons of water to form a paste. Stir through meat mixture until fully combined.
- Add the peas then return dish to oven for 30 more minutes. Allow to cool completely before filling pies, or pastry will become soggy.
- Preheat oven to 400° F.
- To prepare the topping, boil potatoes in salted water.
- Drain and add cream, butter, salt and pepper. Mash until completely smooth and set aside.
- On a floured surface, roll out pastry to ⅛ in thick, using a sharp knife to cut into 8 squares.
- Avoid stretching the dough, or edges will not puff. Ease pastry into prepared tin. You should have four corners hanging over the edge of each tin.
- Fill lined tins with meat mixture to the rim. Using a spoon or pastry bag, spread potatoes on top of the filling and fold overhanging corners on top of the mash to create a tight seal.
- Using a pastry brush paint the top of the pies with the egg wash and sprinkle with cheese.
- Place the pies on a baking sheet and bake for 25-30 minutes until the pastry is golden brown.😘👍
- Enjoy this fabulous dish with your loved ones 😄😋