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Classic Homemade Shepherd’s Pie Recipe

You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time. Shepherd’s pie consists of a meat-based filling with vegetables that is topped off with mashed potatoes and then baked in a pie casserole dish. This classic dish believe it or not has deep roots in England and Scotland before it made its way to Ireland. The unique concept of Shepherd’s pie is that when it was created, the ingredients, outside of lamb and potatoes, were based on what was available. If you go to 10 different Irish pubs, you’re going to get 10 different versions of Shepherd’s Pie. I tell you this because while this recipe is absolutely delicious, you can tailor it to make it your own. Ingredients for this recipe: For the Filling: • 3 tablespoons oil or fat • 1 peeled and finely minced yellow onion • 1 finely minced celery stalk • 1 peeled and finely minced carrot • 3 finely minced cloves of garlic • 1 ½ pounds ground lamb • 2 tablespoons tomato paste • 3 tablespoons all-purpose flour • 1 cup beef stock • 2 tablespoons finely minced fresh parsley • 1 teaspoon minced fresh rosemary • sea salt and pepper to taste For the Potatoes: • 2 ½ pounds peeled and roughly chopped russet potatoes • 1 stick unsalted melted butter • 2 egg yolks • 3 tablespoons sour cream • ½ cup shredded Dubliner cheese • sea salt and ground white pepper to taste Serves 10 Prep Time: 15 minutes Cook Time: 60 minutes Procedures: 1. Preheat the oven to 375°. 2. Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked. 3. Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes. 4. Mix in the tomato paste completely, and then mix in the flour until combined. 5. Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside. 6. Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender. 7. Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth. 8. Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined. 9. To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video. 10. Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes. 11. Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned. 12. Serve with optional chopped fresh parsley or rosemary. Chef Notes: Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving. How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave. How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating. If you do not have a deep 10” pie dish, please feel free to use a 13x9 casserole dish. When using a regular 9” pie tin, reduce the recipe by one-half. Other ingredients you could add to the filling include peas, corn, and root vegetables If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white