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Traditional Shepherd’s Pie with Lamb and fluffy mashed potatoes is comfort food at it’s finest! This isn’t simply food to serve for St. Patrick’s Day, this is a soul soothing meal the entire family will enjoy. Yes you can replace hamburger or turkey for the lamb if you are not a fan, but then you are technically making Home Pie …
Just take a look at that yumminess, who would not fall for this Traditional Shepherd’s Pie with Lamb?
What is the difference in between Home Pie and Shepherd’s Pie?
Home Pie was first created method back in the 17 th century when potatoes were first presented as an edible crop for the poor, aka rural workers that lived in homes. Both terms are used interchangeably in America, but many Europeans and Australians will school you on the difference between using lamb in “Shepherd’s Pie” and not beef. As I discovered very first hand after I posted my Sheep Herder’s Pie, however more on that in a minute!!
Both Home Pie and Shepherd’s Pie are made with minced meat, a gravy made with onions and other vegetables such as carrots and peas. There is no standard crust with either pie, they are both topped with mashed potato. Some old cookbook dishes are made with remaining meat of any kind and a bottom crust of mashed potato in addition to the top layer!
Why do they call it Shepherd’s Pie?
Due to the fact that a shepherd takes care of sheep. Seriously!
How do you make Shepherd’s Pie with Lamb?
Preheat oven to 350 degrees.
To make the potato topping:
Location the potatoes and parsnips in a big pot. Cover with water and heat over high heat. Bring to a boil, minimize heat to medium and cook up until fork tender, about 15 to 20 minutes …
Get rid of from heat and drain.
Integrate the potatoes, parsnips, and butter in a big bowl. Set aside …
Heat the olive oil in a large frying pan over medium-high heat. Include the onion and cook until they begin to soften, about 3 to 4 minutes …
Include the garlic, stir and prepare for one minute.
Add the lamb and cook till browned, breaking it apart with a wood spoon …
Drain the fat from the pan …
Stir in the flour and cook till golden brown, about 2 minutes …
Stir in the tomato paste, thyme, rosemary, paprika, 1/4 teaspoon of pepper, and 1 Tablespoon of parsley …
Add the beef stock, wine (if utilizing), Worcestershire sauce, peas and carrots. Prepare stirring constantly till the mixture starts to thicken, about 3 to 4 minutes.
Pour into a 9-inch, deep-dish pie pan or leave in the 12- inch cast iron frying pan.
Scoop the potato mixture into a big freezer, zipper bag fitted with a large, fluted suggestion. Pipe the potato mix over the meat up until the whole pie is covered …
Location the pan/skillet on top of a baking sheet and location in the oven. Bake until the potatoes are golden brown, 30 to 35 minutes …
OMGosh, so delicious!! I never ever get tired of eating Shepherd’s Pie!
Notes:
- My potatoes never brown in the oven, any oven! Switch on the broiler for about 5 minutes to give your pie a tan.
- Your Shepherd’s Pie will be really loose while it is still hot. After an hour or 2 is will set-up and hold together much better.
- Timeless Shepherd’s Pie with Lamb is simply as delicious the next day, making it best for leftovers!
- If you do not wish to use red wine, simply substitute with additional beef stock.
Products used to make this meal: affiliate links
Cast Iron Skillet
Wood Spatula
Fluted Decorating Pointer
Other Classic Dishes for you to attempt:
Sheep Herder’s Pie– So this is in fact Cottage Pie
Entire 30 Shepherd’s Pie (Paleo too)
Fisherman’s Pie — for those who desire a lighter, non-meat pie
Guinness Steak Pie– for those that like chunks of beef and a “genuine” pie crust
Immediate Pot Irish Beef Stew
I loooooove this time of year! Enjoy!!
Classic Shepherd’s Pie with Lamb
Timeless Shepherd’s Pie with Lamb and fluffy mashed potatoes is home cooking at it’s finest! This isn’t simply food to serve for St. Patrick’s Day, this is a soul calming meal the whole household will enjoy.
Course: Main Course
Cuisine: British, Irish
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour20 minutes
Portions: 8 servings
Calories: 552 kcal
Ingredients
For the Potato Topping
- 2 1/2 pounds Yukon gold potatoes( peeled and cut into portions)
- 1 cup parsnips( peeled and sliced)
- 3 Tablespoons saltless butter
- 1/4 cup whipping cream or whole milk( I utilized unsweetened CashewMilk)
- 1 Tablespoon chopped parsley
- sea salt and black pepper to taste
For Meat Filling
- 2 Tablespoons olive oil
- 1 cup sliced yellow onion
- 2 large cloves garlic( minced)
- 2 pounds ground lamb
- 3 Tablespoons all-purpose flour
- 3 Tablespoons tomato paste
- 1 Tablespoon sliced, fresh rosemary( or 1 teaspoon dried)
- 1 Tablespoon chopped parsley
- 1 Tablespoon fresh thyme leaves( or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 cup beef stock
- 1/2 cup red white wine
- 2 Tablespoons Worcestershire sauce
- 10 ounce package frozen peas and carrots( thawed)
- sea salt and pepper to taste
Guidelines
For the Potato Topping
-
Location the potatoes and parsnips in a big pot. Cover with water and heat over high heat. Bring to a boil, reduce heat to medium and cook until fork tender, about 15 to 20 minutes. Remove from heat and drain.
-
Integrate the potatoes, parsnips, and butter in a big bowl. Include the milk, parsley, salt and pepper. Beat/mash till smooth and creamy. Set aside.
For the Meat Filling
-
Heat the olive oil in a big skillet over medium-high heat. Add the onion and cook until they start to soften, about 3 to 4 minutes. Include the garlic, stir and prepare for one minute.
-
Add the lamb and cook till browned, breaking it apart with a wooden spoon. Drain the fat from the pan.
-
Stir in the flour and cook up until golden brown, about 2 minutes.
-
Stir in the tomato paste, thyme, rosemary, paprika, 1/4 teaspoon of pepper, and 1 Tablespoon of parsley.
-
Include the beef stock, white wine (if using), Worcestershire sauce, peas and carrots. Cook stirring continuously until the mix begins to thicken, about 3 to 4 minutes.
-
Pour into a 9-inch, deep-dish pie pan or leave in the 12- inch cast iron skillet.
-
Scoop the potato mix into a big freezer, zipper bag fitted with a large, fluted tip. Pipeline the potato mixture over the meat up until the whole pie is covered.
-
Place the pan/skillet on top of a flat pan and place in the oven. Bake in a preheated 350 degree oven till the potatoes are golden brown, 30 to 35 minutes *.
Notes
- My potatoes never ever brown in the oven, any oven! Switch on the broiler for about 5 minutes to provide your pie a tan.
- Your Shepherd’s Pie will be extremely loose while it is still hot. After an hour or more is will set-up and hold together better.
- Timeless Shepherd’s Pie with Lamb is just as scrumptious the next day, making it ideal for leftovers!
- If you do not wish to use red wine, just substitute with additional beef stock.
Iron: 7.8 mg
This dish will be partying at these link celebrations!