There’s something irresistibly comforting about a warm, hearty dish that fills your home with the savory smells of fresh ingredients. Classic Shepherd’s Pie is one of those meals that never goes out of style. Whether you’re looking for a family-friendly dinner or something that brings a touch of rustic nostalgia, this dish delivers.
Now, we don’t know about you, but we’ve gotten a few Shepherd’s Pies from local restaurants, and guess what? They are technically supposed to be called Cottage Pies. Do you know why? We learned from Cass it’s because they are made from ground beef. So what is in a classic Shepherd’s Pie? You probably already guessed it. That’s right, lamb! Now, we know that might be a turn-off for some. But trust us, if you use this recipe, keeping the lamb instead of substituting for ground beef is just as delicious. Just try it!
Another key ingredient was the Dubliner cheese. It’s a lot like parmesan. We grated it up with a box grater. Then we boiled, peeled, and mashed the potatoes then folded in the cream, butter, and this delicious cheese. The flavor is just unmatched! Definitely worth the effort to find some true Irish cheese to use for the potato topping.
Now, at Gygi we believe that good food starts with good ingredients. But it also begins with good tools, and having the right kitchen supplies on hand will make all the difference and make your experience in the kitchen easy and enjoyable. Things you might want for this recipe include a potato ricer, a large piping bag with a large, textured tip, and a beautiful ceramic pie dish you can take from oven to table for the most beautiful presentation.
Ready? Let’s dive into this recipe!
For the meat filling: Add oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes until translucent. Add ground beef (or ground lamb) to skillet and break it apart with a wooden spoon. Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until meat is browned, stirring occasionally. Add red wine and garlic. Stir to combine. Cook for 1 minute until fragrant. Mix in cornstarch. Stir until well incorporated and no clumps remain. Add broth, frozen carrots, and frozen corn. Bring liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set aside and preheat the oven to 400℉. For the potato topping: Score ends of potatoes and place in a large pot. Cover with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. Drain potatoes in a colander and let rest in the hot pot to remove moisture. Then peel (the skins should come right off). Mash potatoes (this is where you can use the potato ricer) and stir in butter, half & half, garlic powder, salt, and pepper until all the ingredients are mixed together. Add the Dubliner cheese to the warm potatoes and stir until well combined. To prepare the pie: Pour meat mixture into a deep pie dish (or 9x9 or 7x11 inch baking dish). Spread into an even layer. Transfer mashed potatoes into a piping bag and pipe on top of the meat. Try to keep an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so it doesn’t bubble over. Bake uncovered at 400℉ for 25-30 minutes until the tops of the potatoes start to turn golden. Remove from oven and cool for 15 minutes before serving.Classic Shepherd's Pie
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