Irish Shepherds Pie

Irish Shepherds Pie

1 tablespoon Shallot Garlic olive oil
2 large carrots diced
1 medium yellow onion diced
1 pound of lamb

1 tablespoon butter

1/2 bag Frozen peas

1/2 bag Frozen Corn

2 tablespoons flour

1/2 cup dry red wine

1/2 cup beef stock

2 teaspoons dried thyme, black pepper, crushed Rosemary, and oregano
1 teaspoons Black salt and caraway
3 large minced garlic cloves
4 large potatoes mashed
Preheat oven to 425°. Heat a large skillet on medium heat. Add onions and carrots and sauté until tender. Add meat And brown. Add garlic and cook for two minutes. Drain pan. Return pan to stove top stir in butter add the peas and flour. As it begins to thicken it up add in the wine and beef stock as well as all the herbs. Reduce heat and simmer until the mixture is a thick. Remove from heat. Grease a nonstick casserole dish and add stove top mixture. Add mashed potatoes on top of mixture spreading to all sides of the casserole dish. Bake for 30 minutes or until potatoes are lightly brown on top. You can also add cheese if you’d like. Serve with a crusty Irish soda bread and dinner will be a hit! 

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