Irish Shepherd's Pie recipe

Name: Irish Shepherd's Pie
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 2 tablespoons milk; 1 tablespoon butter; 1 tablespoon olive oil; 1 teaspoon paprika; 3 cloves garlic, minced; salt and ground black pepper to taste; 1 onion, diced; 1 pinch ground cayenne pepper; 1 tablespoon ketchup; 1 large egg yolk; 2 pounds lean ground lamb; 2 teaspoons minced fresh rosemary; 1 (12 ounce) package frozen peas and carrots, thawed; 0.33333334326744 cup all-purpose flour; 2.5 cups water, or as needed; 0.125 teaspoon ground cinnamon; 0.25 cup cream cheese; 2.5 pounds Yukon Gold potatoes, peeled and halved; 0.25 pound Irish cheese (such as Dubliner®), shredded

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.

Step 8

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.