A delicious and healthy Traditional Irish Shepherd’s Pie recipe that will become a staple in your house if you give it a try!
Mashed Potatoes, Corned Beef & Cabbage, Bangers & Mash, Pastie, Dublin Coddle and Shepherd’s Pie…
How many dishes was that? Five? Six!
That’s how many traditional Irish dishes I have ever tried so far. And I have to say that out of this handful list, Shepherd’s Pie is by far my favorite.
To be honest, there’s no such day when I wake up in the morning and feel like making a shepherd’s pie. Because you are gonna make mashed potatoes first which requires boiling potatoes for 30-35 minutes, mash them, and then cook the filling, and then bake the pie. I feel like that’s too much effort and time spend on a dish that’s supposed to be comforting. (Don’t get me wrong. You are absolutely encouraged to make a super legit and hearty shepherd’s pie with fresh mashed potatoes if you prefer.)
However, whenever I want to kill leftover mashed potatoes, shepherd’s pie becomes the first thing that comes into my mind. Cooking a savory filling is the only thing you need to do on the stove. That seems to make things a lot easier and manageable, right?
If you use a cast iron pan, you don’t even have to transfer the filling to a baking dish before covering it by mashed potatoes. The whole thing can be done in just one pot. Now, that sounds a lot more attractive, doesn’t it?
And this Traditional Irish Shepherd’s Pie is most likely going to be a staple to your house if you give it a try. Next time, you have mashed potatoes in your kitchen, you are going to attempt to make this shepherd’s pie because it’s THAT good!
Cooked in a combination of tomato paste, red wine, Worcestershire sauce and fresh thyme, the sauce of the filling is so tasty and rich that it goes well with ground beef, turkey or lamb. Onions, carrots, and sweet peas help keep the dish nutritious and balance well with the meat as well as the creamy mashed potatoes.
It’s meaty, healthy, and simply delicious! Hope you enjoy!
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 tablespoon olive oil
- 3-4 large carrots, finely diced
- 1 large onion, finely diced
- 1 pound ground beef
- salt and ground black pepper to taste
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- 1 cup frozen peas
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 cup chicken broth
- 6 cups mashed potatoes (fresh or leftover)
- 1 egg, beaten
- grated parmesan cheese (optional)
- Preheat oven to 400°F.
- Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2-3 minutes.
- Stir in onions and sauté for a minute or two, then add ground beef; season with salt and black pepper; add thyme; cook until the meat is browned; drain.
- Reduce to medium heat; add the butter and peas; stir until the butter is melted.
- Sprinkle with flour and stir until well blended.
- Add tomato paste, wine and Worcestershire sauce.
- Cook until the mixture reduces slightly, then add the chicken broth. Allow the filling to thicken and season with more salt and pepper if desired.
- Remove from heat. Transfer the filling to an slightly greased baking dish; spoon or pipe the mashed potatoes over top. Brush the surface with the beaten egg and sprinkle with Parmesan cheese if using.
- Bake for 20 minutes or until the potato is golden brown. Enjoy!
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