A simple comfort food and go-to recipe at our house is Irish Shepherd’s Pie. Usually containing lamb, it also can be made with beef. When made with beef some call it then Cottage Pie. A meatless version of the pie is called Shepherdless Pie. Regardless of the chopped or minced meat type, the dish usually contains a rich onion sauce and vegetables such as peas and carrots and is topped with mashed potatoes. Variations of this pie appear throughout history, but this recipe is my favorite.

Sprouts Shepherd’s Pie Recipe

For the meat filling:

2 pounds lamb (or ground beef)
2 carrots, peeled and diced
½ onion, chopped finely
2 cloves garlic, minced
3 Tablespoons flour
1 ¼ cup beef stock
2 Tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon fresh thyme
½ cup peas
Salt and pepper to taste

For the potato topping:

1 ½ pounds potatoes, peeled and boiled
until fork tender
4 Tablespoons butter
1 shallot, minced
1 garlic clove, minced
½ cup whole milk
½ cup freshly grated gruyere cheese
½ cup freshly grated parmesan cheese,
plus more for sprinkling on the top
2 egg yolks
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees. Spray or butter a 9×13 casserole dish. In a large skillet over
medium heat, add lamb, carrots and onion. Cook, breaking up meat until it is no longer pink
and veggies are tender. Drain grease. Add garlic and cook until just fragrant. Sprinkle
flour over meat mixture. Stir to combine. Cook through for 1 minute. Stir in beef stock,
tomato paste, Worcestershire, thyme, salt and pepper. Bring to a simmer and cook for
10-15 minutes. Add the peas and stir to combine. To make the mashed potatoes. Add
butter to skillet over medium heat. Add shallots and cook until translucent. Add garlic and
cook until just fragrant. Transfer butter and shallot mixture to a mixing bowl and add the
cooked potatoes. Add milk, and salt and pepper and use a hand mixer to combine. Add
cheeses to combine once again. Taste for seasonings. Add egg yolks and mix one final time.
Pour meat mixture into casserole dish and spread evenly. Spoon the mashed potatoes over
the meat mixture and spread. Sprinkle with parmesan cheese. Bake for 35-40 or until the
edges are browned and the shepherd’s pie is bubbling. Rest for 10-15 minutes before
serving.

Adult note: Reduce beef stock to 1 cup and add ¼ cup wine for additional flavor (total 1 ¼
cup liquid).

Download the Sprouts Shepherd’s Pie Recipe