Paddy’s Own Shepherd’s Pie

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing Paddy's Own Shepherd's Pie recipe, a comforting and hearty dish that will transport you straight to the Irish countryside. This traditional recipe combines tender ground lamb, savory vegetables, and creamy mashed potatoes for the ultimate comfort food experience. Whether you're looking to warm up on a chilly evening or impress your guests with a taste of Ireland, this shepherd's pie is sure to be a crowd-pleaser. Get ready to indulge in layers of rich flavors and a satisfyingly crispy potato topping.

Keywords: Paddy's Own, Shepherd's Pie, Irish countryside, comfort food, traditional recipe

Paddy's own shepherd's pie recipe details

Paddy’s own shepherd’s pie recipe, recipe Rating: 4.6
Number of votes:120

A savory new take on a time-tested favorite.
Ready in: 1 hour 5 mins

Ingredients

Serves: 2

• 2 potatoes
• 1 1/4 tablespoons olive oil
• 1 small onion, chopped
• 1 small leek, chopped
• 1 small carrot, minced
• 1 clove garlic, smashed
• 1/2 pound lean ground lamb, minced
• 1/2 pound lean ground beef, minced
• 2 tablespoons tomato puree
• 1/4 cup butter
• 1/4 cup milk
• salt, to taste
• pepper, to taste
• For Sauce:
• 1/2 cup beef stock
• 2 tablespoons tomato puree
• 1 tablespoon lean ground lamb, minced

Preparation method

Prep: 30 mins | Cook: 35 mins

1. Cover the potatoes with cold water in a pan and add a pinch of salt.
2. Bring to a boil over medium heat then simmer for 15 to 20 minutes, until completely tender when pierced with the tip of a sharp knife. Drain and peel the potatoes while they are still hot.
3. Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and cook for 3 to 4 minutes until just beginning to soften but not color. Stir the minced lamb and hamburger into the pan and cook for 3 to 5 minutes until browned, breaking up any lumps with the back of a wooden spoon.
4. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.
5. For sauce: in a small saucepan, heat beef stock, tomato puree and ground lamb. Season to taste with salt and pepper. Allow lamb to cook through, about 5 minutes on medium heat. Reducing gives it a stronger, tangier flavor.
6. Mash the potatoes. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.
7. To serve, spoon the mince mixture into 3-inch ring moulds (or a small can with both ends removed, i.e. tomato puree can, which is what I use) set on warmed serving plates. Pack meat down with a spoon to be sure there are no voids. Now put the mashed potatoes on top and gently smooth over the minced meat in the mold, pushing them down as well. I use about 2″ of meat and 2″ of potato. Spoon sauce (recipe below) around the bottom of the mold to avoid having to deal with it later. Remove the molds.Garnish Idea

Garnish with sliced shallot, baked at 350 degrees F with a glaze of olive oil and confectioners sugar for approx 10 minutes, or until crisp

Serving Suggestion

Serve with Guinness, of course!