CHEF JOSKO
| Irish Shepherds Pie |
Irish Shepherds Pie
2 lbs. Ground lamb
¾ cup Diced onion
1/2 Tsp Thyme finely ground sprig
1 Salt and Fresh Ground Pepper to taste
2 Tbs. HP Sauce or A1 Steak Sauce
16 oz Frozen peas & diced carrots
1 Tbs. Ketchup
2 Tbs Tomato paste
2 Tbs. Worcestershire sauce
3 Tbs. Flour
4 to 6 cups (2 to 2½ regular servings) mashed
potatoes
Preparation:
Crumble the meat thoroughly in a large skillet, and brown with the onions (drain as
much of the fat out as you can while browning). Mix all the wet ingredients, except
the tomato paste and vegetables, with the flour (before they are heated in the pan)
into a saucy paste, then stir it into the meat. Add the tomato paste and the peas &
carrots, [use only 8 oz of peas and carrots save the other half for plating] mix well and
heat thoroughly; transfer the warmed mixture to a greased, 2-quart (or bigger)
casserole baking dish.
Warm up the mashed potatoes. Pack the meat mixture down fairly tightly into the
casserole, making sure it's smooth and level, then cover the top evenly with as much
mashed potatoes as will fit on top without spilling over the sides of the dish. Bake at
375° F. 45 minutes to 1 hour, or until the potato-topping is golden brown. Allow to
cool for about five minutes before slicing and serving. Yields about 6, two-inch-thick
slices.
| This is authentic Shepherds Pie made with Lamb, it bothers me when everyone uses ground beef and then call it shepherds pie. You don't shepherd cattle, you shepherd sheep. If you make it with Beef call it what the Britts do "Cottage Pie". |
| Ireland |
