Traditional Shepherd’s Pie: Irish lamb pie

Today I'm taking you on a journey with this delicious traditional Shepherd’s Pie: Irish lamb pie. This typical meat pie is a classic in Irish kitchens and a dish that cannot be missing on Saint Patrick's Day. The celebration of St. Patrick's Day (held every 17th March in honour of Ireland's patron saint) has crossed borders, and I'm sure most of us mark the date in green on our calendars, just like the green of the shamrock that the saint used as an example to explain the Holy Trinity.

The recipe for this pie was born, like so many other leftover recipes, as a way to use up scraps and less appreciated parts of lamb. Minced, cooked and topped with mashed potatoes, it became a complete and traditional dish. To distinguish it from the beef pie, it was named Shepherd's Pie back in the 18th century. 

This recipe wouldn’t be complete without the most Irish stout, Guinness. But if you have little ones at home or prefer not to use it, you can replace it with the same amount of broth. And although the traditional Shepherd’s Pie or Irish lamb pie is a must-have on your table, I recommend making it anytime you feel like celebrating St. Patrick's Day. It’s a fantastic recipe!

Ingredients (for 6-8 servings)

For the mashed potatoes

• 1 kg potatoes (for boiling) 
  
• 170 g salted butter
• 170 g hot whipping cream (35-40% fat) 
  
• Salt (to taste) 
  
• 1 teaspoon garlic powder

For the meat filling

• 680 g minced lamb
• 1 tablespoon extra virgin olive oil
• 2 tablespoons tomato paste
• 100 g frozen peas
• 1 large onion, finely chopped
• 2 carrots, peeled and diced into small cubes
• 4 garlic cloves, finely chopped
• 1 teaspoon thyme
• 1 tablespoon rosemary, finely chopped
• 1 tablespoon Worcestershire sauce (Lea & Perrins sauce) 
  
• 250 ml beef broth
• 250 ml Guinness stout Dublin (or another dark beer)
  
• Salt and freshly ground black pepper

Preparation

1. Preparing the mashed potatoes:

1. We'll start by boiling the potatoes with their skins on. Wash them and place them in a large pot, covered with cold water. Cook the potatoes until they're tender — you’ll know they’re ready when a fork easily pierces them.
   
2. Remove the pot from the heat, drain the potatoes and let them cool slightly before peeling them. You can also boil them with the skin on, but the result is better if you follow the method described in the recipe.
3. Once peeled, you'll need to mash the potatoes. If doing it by hand, place the potatoes in a bowl. To mash them, you can use a fork or a potato masher — it's a fantastic tool! 
4. Add the butter, salt and garlic. Blend with your hand or jug blender until well combined.
5. Finally, gradually add the hot cream while blending until you achieve the desired texture. Cover the surface with cling film and set aside. If you have a food processor, you can make the mash directly in it. 

2. Preparing the meat filling:

1. Heat your Lodge cast iron skillet over medium heat for about 3 minutes and add the oil. Turn the heat up slightly and add the minced lamb; season to taste with salt and freshly ground black pepper. Let the meat brown for about 5-10 minutes. Remove it from the heat, draining the excess oil well in the pan, and set the meat aside to release any remaining oil (you can place it on a plate with paper towels).
2. Lower the heat to medium-low and add the onion, carrots, and garlic. Cook the vegetables for about 10 minutes until softened, then add the tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Stir well to combine everything.
3. Return the meat to the skillet, stir to combine, and immediately add the beer and broth. Let it simmer over low heat until the liquid reduces and the sauce has thickened slightly.
4. Add the peas and let everything cook for another couple of minutes before removing the skillet from the heat.

3. Assembling the Shepherd’s Pie:

1. Preheat the oven to 200-210 °C (top and bottom heat).
2. Place the mashed potatoes in a piping bag with a star nozzle.
3. Completely cover the pie with the mash, piping decorative rosettes for a beautiful presentation (similar to duchess potatoes but directly on the meat).
4. Place the skillet in the oven and bake for 20-25 minutes at 200 °C until the mashed potatoes are golden.
5. If desired, switch to the grill (top heat only) for the final 5 minutes to give it an extra crispy finish.
6. Remove from the oven, allow to cool slightly, and serve to enjoy this wonderful pie for St. Patrick’s Day — or any other day!