A delicious dish for any night or as an alternative on Saint Patrick's day.
- Source: http://allrecipes.com/recipe/220519/irish-shepherds-pie/
- Prep time: 25 min
- Cook time: 1 hr 10 min
- Serves: 10
- Difficulty: medium
- Olive oil: 1 Tbsp
- Butter: 1 Tbsp
- Diced onion: 1
- Lean ground lamb: 2 lbs.
- All-purpose flour: 1/3 cup
- Pepper and salt: to taste
- Fresh minced rosemary: 2 tsp
- Paprika: 1 tsp
- Ground cinnamon: 1/8 tsp
- Ketchup: 1 Tbsp
- Minced garlic: 3 cloves
- Water: 2 1/2 cups or as needed
- Frozen peas and carrots: 1 12 oz. pkg.
- Peeled and halved Yukon Gold potatoes: 2 1/2 lbs.
- Ground cayenne pepper: 1 pinch
- Cream cheese: 1/4 cup
- Shredded Irish cheese: 1/4 lb.
- Egg yolk: 1
- Milk: 2 Tbsp
- 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.