This Irish shepherd's pie is a lovely alternative to the much more common corned beef and cabbage you may have been planning for St. Patrick's Day dinner.
Ingredients
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- lean ground lamb: 2 pound
- onion: 1 piece (diced)
- all-purpose flour: 0.33333 cup
- garlic: 3 clove (minced)
- ketchup: 1 Tbsp
- fresh rosemary: 2 tsp (minced)
- paprika: 1 tsp
- ground cinnamon: 0.125 tsp
- salt and ground black pepper: (to taste)
- ½ cups water: 2 piece (or as needed)
- frozen peas and carrots: 1 pack (12 ounce pack, thawed)
- ½ pounds Yukon Gold potatoes: 2 piece (halved)
- Irish cheese (such as Dubliner): 0.25 pound (shredded)
- cream cheese: 0.25 cup
- butter: 1 Tbsp
- pinch ground cayenne pepper: 1 piece
- egg yolk: 1 piece
- milk: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
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Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
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Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
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Remove lamb mixture from heat, then stir in peas and carrots until combined.
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Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
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Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
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Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
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Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
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Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
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Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
