Irish pie (Shepherd's pie)
6 servings
60 minutes
Shepherd's Pie is a classic British dish rooted in the rural traditions of England and Ireland. Originally created as a way to use leftover meat, it has become a cozy home-cooked meal that perfectly combines a rich meat layer with tender mashed potatoes. This recipe places special emphasis on minced lamb, complemented by aromatic wine, rosemary, and thyme that add depth of flavor. Worcestershire sauce adds richness while tomato paste provides a slight tanginess. The mashed potatoes enriched with cream, parmesan, and egg yolk acquire an airy texture and appetizing golden crust. This dish is an ideal choice for a cozy family dinner as it brings together rich flavors and fills the home with the aromas of true culinary delight.
1
It's better to prepare as many ingredients in advance as possible.. it will be faster and easier not to get confused. Grate the carrots and onions. Finely chop (crush/grate) the garlic. Wine, broth, tomato paste.. it's preferable to have everything at hand. It's best to peel the potatoes right away, cut them into medium-sized pieces, and start boiling until ready.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 4 cloves
- Red dry wine: 150 ml
- Chicken broth: 200 ml
- Tomato paste: 180 g
- Potato: 900 g
2
Heat the pan. Fry the minced meat in olive oil over high heat. You need to work intensively with a wooden spoon (or another tool) to get fried minced meat, not a large patty.
- Minced lamb: 700 g
- Ground beef: 250 g
- Olive oil: 15 ml
3
Once the minced meat is fried and excess fat from the lamb is gone, add salt, coarsely ground black pepper, garlic, grated onion, and carrot. Simmer a bit. Stir intensively.
- Salt: to taste
- Freshly ground black pepper: to taste
- Garlic: 4 cloves
- Onion: 1 head
- Carrot: 1 piece
4
Add Worcestershire sauce and stir. Add tomato puree and stir. Now add red wine, thyme, and rosemary.
- Worcestershire sauce: to taste
- Tomato paste: 180 g
- Red dry wine: 150 ml
- Thyme: 1 tablespoon
- Rosemary: 1 teaspoon
5
After the wine evaporates, add chicken broth and cook for about 5 minutes. Then, the meat needs to be dried a little. Transfer it to a sieve to let all the excess fat drain out. That's it. The meat is ready.
- Chicken broth: 200 ml
6
At this point, the potatoes are already boiled. Mash them. Add salt and pepper to taste. Mix. Add the yolks. Mix well. Add most of the grated Parmesan (you can never have too much cheese, right?))). Mix.
- Salt: to taste
- Freshly ground black pepper: to taste
- Egg yolk: 3 pieces
- Grated Parmesan cheese: 120 g
7
Place the minced meat in the mold. Level it out.
8
Spread the puree on top. Sprinkle with more parmesan. Send to the oven at 210 degrees for 25-30 minutes. The puree should brown slightly by this time. If it hasn't, you can brown it by turning on the grill. At this stage, before sending it to the oven, you can 'decorate' the pie somehow. For example, you can make a pattern on the smooth puree with a fork, or you can poke it chaotically with a fork. I think chaos suits it better than order.
- Grated Parmesan cheese: 120 g