Shepherd’s Pie

Foods we associate with St. Patrick’s Day aren’t very Irish. Irish American? Sure. Corned Beef and Cabbage? Turns out beef wasn’t traditionally eaten in Ireland until British control. Lamb and pork were much more widely consumed and cows were mainly used for dairy production. And corned beef itself was actually an Irish American invention made with a cheaper cut of meat, brisket, available in Jewish delis of New York City. What about shepherd’s pie or cottage pie? Shepherd’s pie was a resourceful way to use up leftover stew meat. The Catholic shepherds and land workers of Ireland lived in cottages, which were housing provided by landowning Protestant English or Irish. In these cottages, it’s believed that they created this pie. Using what you ask? This is where it gets confusing. Today cottage pie uses beef and shepherd’s pie uses lamb. But the actual shepherds (who tended to sheep with access to lamb and mutton) could not afford beef, would be using lamb but making it in… a cottage. So there you have the confusing history of my favorite (kind of Irish ) dish, Shepherd’s Pie. Oh and those potatoes that Ireland is so famous for? All potatoes originated in Peru but you already knew that because you read my article on the Columbian Exchange. 

Get yourself a pint of Guinness and tuck into this hearty and historical meal.

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Shepherd’s Pie

Yield: 4-6

Author: Allyson Van Lenten

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• 1 pound ground lamb (or beef)
• 1 sweet onion
• 2 large carrots diced
• 2 cups peas
• 1 cup chicken or beef stock
• 2 tablespoons butter (for filling)
• 1 tablespoon flour
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 large russet potatoes (peeled and diced)
• 1/2 cup milk
• 1/2 cup sour cream
• 4 tablespoons butter (for mashed potatoes)
• 1 teaspoon salt (for potatoes)
• salt and pepper for filling

Instructions

1. Prepare the potatoes by peeling and dicing potatoes and placing them in a stock pot with water. Bring to a boil and cook until tender 10-15 minutes. Drain. Mash with butter, milk and sour cream. Add 1 teaspoon salt and lots of pepper. Adjust seasoning as needed.
2. In a cast iron skillet, brown the lamb over medium high heat until cooked through and golden. Salt and pepper. Remove meat and set aside.
3. Cook onions and carrots in the skillet with a drizzle of oil if needed. Cook for several minutes until softened and golden. Add the 2 tablespoons butter, flour and tomato paste to the vegertables. Brown the flour and tomato paste for 2 minutes. Add Worcestershire sauce and stock and stir with a wooden spoon until a gravy forms and reduces.
4. Add back the lamb and allow to come together for a minute or 2. Add peas and remove from heat.
5. Spread the lamb and vegetable mixture in an even layer and top with mashed potatoes. Spread evenly. You may choose to decorate the top using a fork. I did random “c” shapes but you can create waves or leave plain.
6. Bake in a 450 degree oven for 15-20 minutes until top is golden.
7. Serve with HP sauce.

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