irish shepherd's pie

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2 pounds lean ground lamb
• 1/3 cup all-purpose flour
• salt and ground black pepper to taste
• 2 teaspoons minced fresh rosemary
• 1 teaspoon paprika
• 1/8 teaspoon ground cinnamon
• 1 tablespoon ketchup
• 3 cloves garlic, minced
• 2 1/2 cups water, or as needed
• 1 (12 ounce) package frozen peas and carrots, thawed
• 2 1/2 pounds yukon gold potatoes, peeled and halved
• 1 tablespoon butter
• 1 pinch ground cayenne pepper
• 1/4 cup cream cheese
• 1/4 pound irish cheese (such as dubliner®), shredded
• salt and ground black pepper to taste
• 1 egg yolk
• 2 tablespoons milk

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• preheat the oven to 375 degrees f (190 degrees c).
• place olive oil and butter in dutch oven over medium heat. stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• stir in water and scrape 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, about 5-6 minutes.
• remove lamb mixture from heat and stir in peas and carrots until combined.
• spread lamb mixture into the bottom of a 9x13-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, about 15 minutes. drain well and return potatoes to pan.
• mash butter, cayenne pepper, cream cheese, and irish cheese into the potatoes. mash until combined and potatoes are smooth. season to taste with salt and black pepper.
• whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.