Grandpa Joe's
Shepherd's Pie

An Irish classic!

About this recipe

Shepherd's Pie, by some accounts, originated in the late 18th century in Ireland, about the time potatoes were being first recognized for their nutritional value.  The dish was created to use left over meats (mostly lamb) or fish.  This version is mine, but it was highly influenced by recipes from Alton Brown and Michael Chiarello.  Grandma Karen has mastered its implementation.  It has been one of our favorite "comfort foods" for a long while.

Ingredients

  • extra virgin olive oil
  • ½ pound lamb shoulder, cut to 1-inch cubes
  • 1 pound beef shoulder, cut to 1-inch cubes
  • 2 onions, chopped
  • 3 carrots, chopped
  • ½ pound cremini mushrooms, sliced
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons fresh Italian parsley leaves, chopped
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 1 cup beef stock
  • kosher salt
  • freshly ground black pepper
  • 2 pounds russet potatoes, peeled
  • 2 tablespoons unsalted butter
  • 1 cup scallions, chopped
  • 1 cup Irish Cheddar cheese, coarsely grated

Directions

  1. Brown the lamb and beef in olive oil over medium-high heat in a Dutch oven.  Remove the meat from the pan and set aside. 
  2. Reduce the heat to medium, add the onions to the pan, and saute until the onions are soft and translucent, about 5 minutes.  
  3. Add the chopped carrots and cook for 5 minutes. 
  4. Add the mushrooms, thyme, parsley and cinnamon, and saute for 2 minutes.  
  5. Stir in the flour, and then stir in the wine and the beef stock.  Taste, and season with salt and pepper.  
  6. Return the meat to the pan and bring to a boil.  Cover, turn down the heat to low, and simmer for about 30 minutes until the meat is fully cooked.
  7. Place the peeled potatoes in a pot of cold, salted water.  Bring the water to a boil and cook the potatoes until they are tender, about 10 minutes.  The Potatoes are done when a knife easily pierces them.  Then, drain off the water using a colander or strainer, and return the potatoes to the pot.  Add the butter and mash them to a puree.  Season with salt and pepper. 
  8. When the meat is ready, spoon it into a high-sided (about 4 inches) four quart casserole dish.  Spread the mashed potatoes evenly all over.  Then sprinkle the cheese over the meat, and sprinkle the scallions over the cheese.  Bake the pie in a preheated 400° F oven until the top is crusty and golden, about 25 minutes.
Hot from the oven.
Shepherd's Pie served with a side of red cabbage.

Notes

  • Let the pie rest for about 10 minutes before serving.
Posted: October 2014.