BakeIrish
Shepherd’s pie
Lamb leftover or fresh ground, a gravy, mashed potato lid, a brown top. Cottage pie if it is beef.
Made it?
1 hr · 30 min hands-on · pull 180°F · rest 10 min
Ingredients
1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- ground lamb, or chopped leftover shoulder1 1/2 lb
- onion1
- carrots, diced2
- tomato paste2 tbsp
- stock1 cup
- mashed potatoes2 lb
- kosher salt2 tsp
- Worcestershire1 tsp
Method
- 1
Brown lamb. Onion and carrot. Paste, stock, Worcestershire. 10 minutes to a thick gravy.
- 2
Into a dish. Mash on top, fork the surface. 400°F 25 minutes until the peaks brown.
- 3
Rest 10 so it slices. Beef makes cottage pie — same method, different animal.
If you don’t have it
- ground lamb → lamb leftover. Keep the same pull. Leaner cooks faster and dries sooner.
- ground lamb, or chopped leftover shoulder → What you actually have, if it is the same muscle family. Leftover roast lamb, chopped, is the older version and better.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making buttermilk biscuits.
While gravy happens, or a ham comes out. Flour, baking powder, cold butter, buttermilk. Fold, stamp, 425°F.
25 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min