Best Shepard’s Pie for Saint Patrick’s Day!
Happy Saint Patrick’s Day to everyone out there! This year I want to share with you my best Shepard’s Pie recipe to date. This dish is common in Ireland as well as Scotland and England, and it is very quick to throw together. So if you want to celebrate St. Patrick’s Day, but didn’t really plan for it, a Shepard’s Pie is perfect!
I have been working on this recipe for a while. Shepard’s Pie is one of the easiest dishes to make, and it is that very simplicity that makes it such a lure to me to perfect to our tastes. With such a short list of ingredients, the quality of those ingredients makes all the difference. The pie I made before this one was when I really understood that point. Since then, I have added a few other subtle flavors that really add something to the dish, without taking away from its intrinsic simplicity and classic taste.
This past fall Roberto and I butchered a lamb for our own consumption. I wish I had taken some pictures because I so wanted to post about the experience. But I was up to my elbows in the work at hand, and taking photos wasn’t too convenient. It was a wonderful experience and one I plan to do over and over again. I am a firm believer in educating oneself about where you r food comes from. This is why we grow our own, and buy from local farms. Butchering your own meat is about as close you can get to this philosophy.
The lamb and kidney that was used in this recipe is from that lamb we butchered. I know for me, it is hard to come by lamb kidneys, so you can omit this ingredient, but if you can find lamb kidney, I suggest you use it. It adds an amazing richness and earthiness to the pie, but it doesn’t scream OFFAL to your taste buds.
If you are looking for more recipes to celebrate St. Patrick ’s Day, please check out my Real Food St. Patrick’s Day Feast from last year, featuring Guinness Stew, Sautéed Cabbage in a Mustard Glaze, Brown Soda Bread and Guinness Ice Cream!
Slàinte Mhòr!
INGREDIENTS:
5 large potatoes, peeled and chopped into large chunks – I used Idahos
butter
cream
salt and pepper
2 TBS olive oil
¾ lbs ground lamb
¼ lb ground beef
1 lamb kidney, finely chopped
1 cup sautéed onions and shallot, mixed
1 clove garlic minced
1 cup chopped pickled carrots (you can use un-pickled as well)
1 tsp each dried sage, thyme and rosemary
1 tsp of beau monde seasoning http://www.wisegeek.com/what-is-beau-monde-seasoning.htm
salt & pepper
1 ½ cup cup homemade gravy – beef or poultry (heat 1 1/4 cup of stock, add ¼ cup of stout beer or red wine and whisk in 3 TBS of arrowroot powder to thicken. Season with salt and pepper).
handful of corn
handful of peas
malt vinegar
extra butter to put in top before baking
METHOD:
Boil the potatoes until tender. Hand mash potatoes with butter and cream, and season with salt and pepper. Set aside.
Prepare the gravy. Then set aside.
Preheat oven to 400 F.
Place ground lamb and beef, kidney, carrots, onion and garlic in a cast iron skillet. Cook over medium heat until eat begins to brown, and veggies start to soften. Then add your carrots, corn, peas, and spices. Mix together. Pour gravy over top, and stir. Dollop the mashed potatoes on top and spread evenly over the top of the other ingredients, dab with butter and sprinkle a hearty bit of malt vinegar over top for that real pub taste!
Bake in the oven for about 40 minutes or until warmed through and potatoes become golden.
This post was contributed to Simple Lives Thursday.
City Share - March 17, 2011 at 12:57 pm
Yum. I love all the traditional Irish foods. Shepard’s Pie is nice to make ahead too. I have to go check out your feast from last year too. Thanks for the inspiration.
The Duo Dishes - March 17, 2011 at 1:02 pm
This is truely a homemade and homey dish from each ingredient. The fact that you butchered the lamb clearly speaks to that. It looks great!
Rosa - March 17, 2011 at 1:46 pm
I love that dish! Yours looks wonderful and so comforting.
Happy St Paddy’s Day!
Cheers,
Rosa
Scott - March 17, 2011 at 7:19 pm
Ok Jenn… you can indeed call it “Sheppard’s Pie” now ;P
Good job. 🙂
Peter G @ Souvlaki For The Soul - March 17, 2011 at 9:00 pm
Happy St Patricks Day jenn…the pie looks comforting and scrumptious!
bellini - March 17, 2011 at 9:15 pm
I do happen to really love shepherds pie. I can eat fresh fish if I catch it so I may be able to eat lamb that I butchered Not so sure I could do it. I do know know where my meat comes from and support my local producers so I hope that counts.
mayajo - March 18, 2011 at 6:14 am
Happy St Patricks Day! just lovely thanks for the recipe
Simone - March 18, 2011 at 7:41 am
Happy St. Patricks day! Love the look of this pie. The ultimate comfort food!
Angela@spinachtiger - March 18, 2011 at 9:32 am
Bobby Flay did a wonderful trip to Ireland, featuring the food last night on Food Network. Makes me want to go to Ireland right now. Your version of Shepherds’s pie looks great.
kat - March 18, 2011 at 12:02 pm
Now that is a REAL shepherd’s pie with the lamb in it! I’ve been so happy that Matt isn’t afraid to butcher chickens & ducks. I’d like to move up to bigger animals too.
Arlene (MOM) - March 18, 2011 at 2:14 pm
Looks good Jenn. Like the addition of some of the seasonings that you added. Hope you had a good St. Patrick’s Day too.
Shu Han Lee - March 18, 2011 at 9:21 pm
THis looks great! I made a shepherd’s pie for st patty’s too! but with masala keema (indian curried mince)! http://mummyicancook.blogspot.com/2011/03/masala-kheema-shepherds-pie.html
Jamie - March 20, 2011 at 6:21 am
You butchered your own lamb? Wow am I impressed! And yum I have long wanted to make a shepard’s pie but never have. Now that you’ve said this one a great recipe, it may just be time now. Delicious, homey and comforting.
crankycheryl - March 20, 2011 at 9:42 am
Fabulous, Jenn!
ValleyWriter - March 21, 2011 at 1:07 pm
Shepard’s pie is one of my absolute favorites. I love the idea of adding pickled carrots – I bet that really kicks up the flavor. Yum!
elly - March 23, 2011 at 11:07 pm
I love shepherd’s pie, but it’s been way too long since I’ve had it! Yours looks delicious.