Irish Shepherd’s Pie

Give this Irish Shepherd’s Pie a try for a wonderful St. Patrick’s Day meal or make it anytime of year, it is delicious!

1 Tbsp. olive oil

1 Tbsp. butter

1 onion, diced

2 lbs. ground lean lamb

1/3 cup all-purpose flour

salt and ground black pepper to taste

2 tsp. minced fresh rosemary

1 tsp. paprika

1/8 tsp. ground cinnamon

1 Tbsp ketchup

3 cloves garlic, minced

2 1/2 cups water or as needed

1-(12 oz.) package frozen peas & carrots, thawed

2-1/2 lbs. Yukon Gold potatoes, peeled and halved

1 Tbsp. butter

1 pinch of ground cayenne

1/4 cup cream cheese

1/4 lb. Irish cheese (Dubliner), shredded

1 egg yolk

2 Tbsp. milk

Preheat oven to 375 degrees.

Place olive oil and butter in a Dutch oven over medium heat. Stir in onion and ground lamb. Brown meat, breaking it up into small crumbles as it cooks. Stir in flour, then mix salt, black pepper, rosemary, paprika, cinnamon, ketchup and garlic, cook and stir until garlic is fragrant.  Stir in water and scrape up any brown bits from bottom of the Dutch oven.

Reduce heat to medium-low and bring mixture to a simmer, cook and stir until thick.

Remove lamb mixture from heat and stir in peas and carrots until combined.

Spread lamb mixture into the bottom of a 9 x 13 inch baking dish and set aside.

Place potatoes into a large pan of salted water, bring to a boil, reduce heat to medium and cook until tender. Drain well and return potatoes to pan. Mash butter, cayenne pepper, cream cheese and Irish cheese into potatoes. Mash until combined and potatoes are smooth. Season with salt and black pepper.

Whisk together egg yolk and milk in a small bowl, stir into mashed potatoes.

Top the lamb mixture in the baking dish with mashed potatoes and spread evenly to cover.

Bake 25-30 minutes until top is golden brown and sauce is bubbling around the edges.

Serves 8

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