40 min387.2 kcal

Traditional Irish Shepherd's Pie

Name: Traditional Irish Shepherd's Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 CUP olive oil; 1 TEASPOON black pepper; 1 POUND lamb; 1 POUND ground beef; 3 -4 PIECE onion; 1 PIECE carrots; 3 -4 SPRIG fresh thyme; 2 TABLESPOON flour; 1 TABLESPOON butter; 1 CUP red wine; 2 TABLESPOON tomato paste; 2 TABLESPOON Worcestershire sauce; 1 CUP mashed potatoes; 1 PIECE egg; 1 GRAM parmesan cheese

#Meat#European#Kid Friendly#St. Patrick's Day#< 60 Mins

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Ingredients

1 CUP olive oil1 TEASPOON black pepper1 POUND lamb1 POUND ground beef3 -4 PIECE onion1 PIECE carrots3 -4 SPRIG fresh thyme2 TABLESPOON flour1 TABLESPOON butter1 CUP red wine2 TABLESPOON tomato paste2 TABLESPOON Worcestershire sauce1 CUP mashed potatoes1 PIECE egg1 GRAM parmesan cheese

Procedure

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.

Nutritional values

Calories

387.2 kcal

Proteins

22.6 g

Carbohydrates

22.9 g

Fats

19.8 g

Saturated fats

7.6 g

Fiber

4.2 g

Sugar

8.9 g

Cholesterol

115.9 mg

Sodium

397.3 mg