Irish Style Shepherds Pie
October 12, 2020
Have you ever wondered how to make an authentic Shepherd’s pie? Now is your chance to delight your family with this heartwarming comfort food. The secret is in the sauces. You can freeze leftovers (that is if there are any!). If you want to make a larger batch and freeze a portion for another day it is best to leave the potato off and freeze the meat sauce by itself then defrost and add the mashed potato on day of cooking.
- 1 Large onion chopped
- 1.5 lbs. of lean ground beef
- 1 cup peas (trader Joe’s does English style shelled peas or you can use frozen)
- 1 cup of diced carrots
- 1 tsp salt
- 1 tsp black pepper
- 2 cups of beef stock
(The Bisto & HP sauce are available at grocery stores which sell English and Irish foods)
- Gravy granules (If you can get Bisto granules even better)
- HP Sauce – 2 large spoonsful. Try to get this as it is the secret sauce to create that tangy fruity taste that makes the pie so authentic.
- Tomato ketchup – 2 large spoonsful.
- Worcestershire sauce – 2 large spoonsful.
- (This is really a matter of taste and I taste the final meat sauce and add more if I need to)
Creamy mashed potatoes for topping
- I like a lot of potato on top.
- Fry Onion until soft. Add beef (you can also use lamb a different taste but delicious if you like lamb), Fry meat until lightly browned no pink. Strain off excess fat.
- Add salt and pepper to the meat
- Add the carrots and peas to the mixture. Add the beef stock bring the whole mixture to the boil them simmer gently for about 40 minutes until carrots are soft. You meat sauce should be moist but not too runny. Simmer some more if the beef stock has not been absorbed.
- Make a thick creamy gravy with the Bisto or gravy granules. Add to the meat. Add the rest of the sauces stir and let simmer for about 5-10 minutes. You should have rich moist meat sauce. Test for taste.
- Pour the meat sauce into a casserole allow to sit for about 10 minutes. Spoon the mashed potatoes on top smooth out and score with a fork.
- Bake at 375 degrees until top is golden brown.
- In the winter I love to serve this with a mixture of root vegetables, carrots, parsnips and rutabaga. I boil them strain, then mash with butter salt and pepper.