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shepherds pie on plate and skillet with a beer 2
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5 from 1 vote

Shepherd's Pie

A classic comfort food with a smoky twist, perfect for St. Patrick's Day celebrations. This hearty dish features ground American lamb and can be prepared in either a smoker or conventional oven.
Course Main
Cuisine Irish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author Justin McChesney-Wachs

Ingredients

For the Filling

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground American Lamb
  • 1 medium yellow onion finely diced (about 1 cup)
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 3 tablespoons dry red wine
  • 1 cup chicken lamb or beef stock (preferably homemade)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper to taste

For the Mashed Potato Topping

  • 2 pounds Russet potatoes peeled and cut into 1 to 2-inch cubes
  • 4 tablespoons unsalted butter room temperature
  • ½ cup whole milk or heavy cream warmed
  • Kosher salt and freshly ground black pepper to taste

For Garnish

  • Thinly sliced green onions or chopped fresh parsley

Instructions

Preheat

  • Preheat your oven or smoker to 375° F.

Prepare the Mashed Potatoes

  • Rinse the peeled and diced potatoes, then place in a large pot and cover with cold water by 1 inch.
  • Bring to a boil, season the water with salt, then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  • Drain thoroughly in a colander, then return potatoes to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.
  • Mash the potatoes using a potato masher, ricer, or food mill.
  • Fold in butter and ¾ of the warm milk or cream. Season generously with salt and pepper.
  • Cover tightly with plastic wrap to keep warm. Before topping the pie, stir in the remaining warm milk for a spreadable consistency.

Make the Filling

  • Heat oil in a large skillet over medium-high heat until it starts to shimmer.
  • Add the ground lamb and season with salt. Cook until browned, breaking up any clumps with a wooden spoon, about 3 to 4 minutes.
  • If there's excess fat, tilt the pan and spoon off all but 2 tablespoons from the pan.
  • Reduce heat to medium-low. Add the onion, carrot, and celery and cook until softened, 4 to 6 minutes.
  • Add the garlic and cook for 1 minute until fragrant.
  • Stir in the tomato paste and cook for 1 minute.
  • Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 1 to 2 minutes until the wine has mostly evaporated.
  • Add the stock, Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture, stirring well to incorporate.
  • Bring to a simmer and cook until the mixture thickens to a gravy-like consistency, about 5 to 7 minutes.
  • Stir in the frozen peas, taste test and season with salt and pepper as needed. Remove from heat and discard the bay leaf.

Assemble and Bake or Smoke

  • If using a separate baking dish, transfer the filling now. Otherwise, keep the filling in the cast iron skillet.
  • Carefully spread the mashed potatoes over the filling using a spatula, ensuring it reaches the edges.
  • Use a fork to “rake” a decorative pattern on top of the potatoes.
  • Bake for 25 to 30 minutes until the filling is bubbling, rotating halfway through for even browning.

Finishing Touch

  • Optional: For a more golden top, place the Shepherd’s Pie under a broiler for 2 to 3 minutes, watching carefully to avoid burning.
  • Let it cool for 5 to 10 minutes, then sprinkle on the sliced scallions or parsley just before serving. Enjoy!

Video

Notes

  • Make-ahead option: Fully assemble with mashed potatoes on top, cover with plastic wrap, and refrigerate for up to 2 days. Add 15 minutes to cooking time if baking from refrigerated.
  • The ground lamb can be cooked in batches for better browning.
  • The USDA recommends an internal temperature of 160°F for ground lamb.
  • Cooking vessel: Bake or smoke in a 10” cast iron skillet, or a 10x13 baking dish.
  • This recipe can be made in individual portions using mini cast iron skillets. Reduce cooking time by about 10 minutes.
  • For a smokier result, smoke the Shepherd’s Pie at 275°F for 45 to 60 minutes.
  • Smoked lamb shoulder can be substituted for ground lamb.
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