Shepherd’s Pie has always been a staple of traditional Irish cooking. The British use lamb in their Shepherd’s Pie, but beef is quite popular and ground turkey can be used if preferred. This recipe can also be made in individual pie dishes, which are always a hit.
Drop by City Meat Market to pick up all of your ingredients.
1 1/4 poundlean ground lamb, beef, or turkey
1 1/4cupshot water
ground black pepperto taste
1poundfrozen mixed vegetablespeas, carrots, corn (option: mushroom, green beans)
2 1/2lbsRusset potatoes
salt & pepperto taste
3stems scallionsthinly sliced (optional)
Add 2 Tbsp oil to a medium-size pot, on medium heat, saute the onions until golden.
Raise the heat to medium-high, add meat, continuously stir while sauteing, until it begins to brown.
When meat is cooked through, add 1¼ cups of hot water, bay leaf and garlic, put lid on and bring to a simmer and put the heat on low. Simmer for 30 minutes or until the liquid reduces to ½ cup.
Meanwhile, peel and cube potatoes in 3cm/ 1″ sq, boil in water, until tender. Drain, add salt and pepper to taste, add butter and mash.
Beat the egg yolk with milk. Add to the mashed potatoes and stir. Add sliced scallions and stir. Set aside.
To the simmered meat, add tomato paste, Worcestershire sauce, salt, pepper, thyme, and frozen vegetables. Mix well and simmer for 5 more minutes. Empty into an oven-safe deep dish and remove bay leaf.
Place rack on middle shelf of the oven and preheat oven to 200°C / 400°F.
Spread mashed potatoes over top of the meat mixture. Rough up with a fork so that there are peaks –or- use the fork to make some designs so the top will brown nicely.
Bake for 30~45 minutes, until golden brown on the top.